Turkey juice (from cooked Turkey)
corn starch - 1 cup (flour replacement ok if none)
butter (1/2 of 4 oz butter stick)
salt
I got about 5 cups worth of juice leftover from the turkey tray. Cover your turkey will with a plastic cover while cooking and you should have plenty of juice to use.
Throw in your butter on high into your cooking pot. Stir well and as it melts, throw in your turkey juice. Let stay on high to about boil then throw in cornstarch by slowly spreading and whisking it in, instead of dumping whole cup in. The trick is to keep whisking on high and then to medium if boiling too quick until all lumps are gone. Add 1-2 tsp of salt along the way. Test taste to make sure it is how much salt you'd like. This may take about 15-20 minutes however if your batch is smaller, should be quicker. If you'd like it a little thicker, add more starch.
And we are done.
Love, peace & eats!
Kay
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