While it may be a little bit overlooked when it comes to Thanksgiving, making a homemade gravy doesn't need to be forgotten! Three necessary components come together to form a luscious sauce that's the perfect topping for the holiday!
Start by pouring all the turkey drippings into a fat separator or large measuring glass. Allow the drippings to sit for 15-20 minutes or until the fat separates from the stock in the drippings.
Add the drippings back to the roasting pan with the browned bits remaining from roasting the turkey. If the drippings do not reach 1 cup, add stock to supplement. Set the roasting pan with the drippings over medium heat. Using a whisk, work up the browned bits on the bottom of the pan and bring the mixture to a simmer. If using, whisk in the cognac.
1 cup pan drippings from roasting turkey, 2 tbsp cognac (optional)
In a medium bowl, whisk the cornstarch and potato water (or stock) until smooth.
2 tbsp cornstarch, 2 cups potato water (or stock)
Whisking constantly, slowly add the combined stock and cornstarch to the drippings mixture. Thin with more potato water/stock or thicken with more slurry as needed. Taste for seasoning.