2 cups defatted broth from roasted turkey
1 Tbsp cornstarch dissolved in 2 Tbsp water
Pour the broth from the roasting pan, straining into a small saucepan (discard vegetables). Remove fat by using a gravy defatter cup or freeze for a few minutes in a shallow pan. Bring broth to a boil. Dissolve cornstarch in water and add slowly to broth. Bring back to a boil, remove from stove and serve hot.