1In large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend cornstarch and water until smooth. Whisking constantly, slowly add cornstarch mixture to broth mixture: continue stirring until gravy thickens. Season to taste with salt and pepper.
2Note: To defat pan juices, pour poultry drippings into glass measuring cup and refrigerate until fat solidifies. Remove fat layer and discard.