Heat the butter on high in a sauce pan. Once the butter is golden in color. Pour the pan drippings into the sauce pan. Let it cook for 1 minute on high. Reduce the heat to medium-low.
In a measuring cup mix together the turkey broth and cornstarch. Whisk in the broth to the sauce pan. Whisking until thick and golden (about 5 minutes). Season with additional salt and pepper if needed.
Pan Drippings – I love using the pan drippings for my gravy. I find that it makes a delicious and super flavorful gravy. Yes, it’s on the fattening side. You can by a gravy fat separator to separate out the fat and the actual liquid. However; that’s where all the flavor is. It’s the holidays after all–you can indulge!
No Drippings – No drippings, no problems. Just add a few extra tablespoons of butter. You will also need to add some herbs or other seasonings to your gravy. The drippings provide whatever seasonings are on the turkey which allows for a more flavorful gravy.
Flour – If you don’t have cornstarch on hand you can use flour. I would make a roux with the melted butter. Sprinkle in the flour and mix until a paste. Then whisk in drippings and stock.
Cornstarch – I like to use cornstarch as it doesn’t have a pastey/chalk like taste. I also use cornstarch because it’s gluten free and an easy way to be able to serve my holiday dinner to my entire family without having to make separate items!
Gluten Free – Cornstarch is naturally gluten free. So this recipe is gluten free if you follow it how I have it written. Please note, that if you stuff the turkey with a gluten filled stuffing this recipe IS NOT gluten free. I never stuff the bird due to safety reasons (hello salmonella); however some people still like to. If you use the drippings from the turkey breast for the gravy and stuffing was cooked in the bird the gravy will not be gluten free–even if you use cornstarch!
Serving Size – This recipe yields 2 cups of gravy. That will roughly feed 4-6 people.