- Reserved pan juices from turkey roasting pan
- 3 tablespoons cornstarch
- 1 cup gluten free chicken stock or dry white wine
- Salt and pepper to taste
When roasted turkey is done cooking, pour pan juices into a large measuring cup or bowl. Leave remaining pan drippings & brown bits in the roasting pan.
When fat rises to the top of the cup, skim off ¼ cup of fat and add it back into the roasting pan. Discard any remaining fat. Mix cornstarch with the stock or white wine. Stir until smooth and dissolved.
Add remaining pan juices to the fat in the roasting pan. Set the pan over two burners on medium heat. Whisk dissolved cornstarch mixture into the juices and cook over medium heat while continuing to whisk for about 5 minutes, until thickened to desired consistency. Add salt and pepper to taste. Serve immediately.