Quick Turkey Gravy

If preparing this gravy for a crowd, increase all ingredients by half or double the recipe. Remove the rack from the roasting pan. If the juices in the turkey pan have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all browned bits. If there is juice, tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan over two burners set on medium heat. Pour in:

4 cups chicken stock

Bring the mixture to a simmer, all the while scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Reduce the heat and cook slowly for 5 minutes. Mix to a smooth paste:

1/4 cup water
3 tablespoons cornstarch

Whisking constantly, gradually pour this mixture into the simmering broth, then cook for 1 minute. Season to taste with:

Sherry, port, or Madeira (optional)
Salt and ground black pepper

Pour into a gravy boat and serve with the turkey.