Knowledge is Delicious

Simple to make but very tasty. I make this every Thanksgiving.

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water (I use bottled water)
• 4 cups turkey broth and defatted pan juices (see Doug's notes)
• Salt and pepper, to taste

Directions

Blend cornstarch and water.
In a large saucepan, over medium heat, bring turkey broth and juices to a boil.
Whisking constantly, slowly add cornstarch mixture to turkey broth until gravy is thickened.
Season with salt and pepper.

Doug's Notes

To defat pan juices, pour drippings into glass bowl and refrigerate until fat solidifies. OR use a glass fat separator.

Pour drippings into the fat separator. Fat will float to the top (lighter color).
Pour out pan drippings without the fat.
If you want to buy one, check out Fat Separator - Soft Grip - 4 cup They are very handy.

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