• Pour the drippings from the turkey into a measuring cup or gravy separator. Let stand for a few minutes to allow the fat to rise to the top.
• Deglaze the roasting pan with 1/2 cup turkey stock and scrape up the brown bits from the pan. Pour into the rest of the drippings. *Alternatively, you can use 1/2 cup of alcohol such as white wine, bourbon or sherry, and cook until reduced by half. Bourbon is my personal favorite!

Gravy with Cornstarch (gluten free):

• Skim the fat from the top of the turkey drippings and discard.
• Cook the turkey drippings and stock over medium heat.
• Combine the cornstarch and water in a small bowl and stir until smooth. Slowly whisk the cornstarch slurry into the hot stock mixture, whisking constantly to prevent lumps. Reduce the heat slightly and simmer until the gravy has reached the desired thickness.
• Remove from heat and season with salt and freshly ground black pepper, to taste.

Gravy with flour (slurry):

• Skim the fat from the top of the turkey drippings and discard.
• Cook the turkey drippings and stock over medium heat.
• Combine the flour and water together in a small bowl until smooth. Slowly add the flour slurry to the drippings and stock, whisking constantly to prevent lumps. Reduce the heat slightly and simmer until the gravy has reached the desired thickness.
• Remove from heat and season with salt and freshly ground black pepper, to taste.

Gravy with flour (roux):

• Skim 6 tablespoons of fat from the top of the turkey drippings. If you don't have 6 tablespoons use butter to make up the difference. Cook with the flour for 1-2 minutes until browned and the roux smells like shortbread.
• Slowly add the turkey stock to the roux while whisking constantly to prevent lumps. Continue whisking until the mixture comes to a boil, then boil for 1-2 minutes. Reduce heat and simmer, whisking occasionally, until the gravy reaches the desired thickness.
• Remove from heat and season with salt and freshly ground black pepper, to taste.
• Serve warm and enjoy!