Turkey Gravy with cornstarch

Scrape all the drippings off of the bottom of the roasting pan.  Pour drippings into a smaller skillet.  Ladle off excess fat with a gravy spoon and save for possible use later.  In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch.  Beat cornstarch with a spoon to remove lumps.  Slowly add the cornstarch mixture to the drippings, stirring constantly.  You may not end up using all of the cornstarch mixture.  Only add as much as you need to get the desired thickness.  Allow time for the cornstarch to thicken the gravy.  Add salt, pepper, sage, thyme, or other seasonings to taste.

Turkey Gravy with flour

Makes 4 cups of gravy

6 Tbs. fat from the drippings
6 Tbs. flour
4 c. broth (make this from the neck and gizzards while the turkey is roasting)
salt and pepper to taste

Put the fat back into the pan and turn burners on under the roasting pan so you can heat it.  Sprinkle the flour in and use either a metal spatula or a gravy whip to make a roux.  Cook a few minutes, stirring constantly.  Slowly add the broth, stirring to incorporate and bring to a simmer.  Simmer until the gravy is the consistency you like, then add salt and pepper to taste.