If you bake a turkey, chicken, pork roast or any other meat that leaves pan drippings in the dish, you have a great start on whipping up some good ol' pan dripping gravy! My sister Dawn finally conned my mother into teaching her how to make gravy. I watched her a few times and finally fixed it myself. Our recipes probably vary, but it comes out perfect every time. Momma always adds a splash of Kitchen Bouquet to add a little color and flavor and we all swear by Wondra as the thickening agent after she accidentally left the can on the counter. If you're lucky enough to find it in it's light blue shaker can, buy up a lifetime supply. It's Momma's trade secret and I think she cleans out the store shelves and has it hidden, because I can never find it and have to use cornstarch instead.
Over medium-high heat, strain the drippings from the pan Into a small saucepan. I was able to pour approximately 1-1/2 cups. Since this was a pretty small amount, I mixed one cup of water with a teaspoon of chicken flavored Better than Bouillon paste and added it to the drippings.
Add 2 tablespoons of cornstarch (or Wondra) to a measuring cup. Fill it, up to the 1/3 cup mark with COLD water. Whisk immediately making sure there are no lumps.
Add to drippings mixture, stirring constantly until it begins to boil. Let it boil one minute.
Texture should be smooth and velvety. If it is not thick enough; mix equal parts cornstarch and COLD water until it reaches the desired thickness. Start with a minimal amount or it could easily become too thick. Taste the gravy, if it needs additional flavor, add 1/4 or more teaspoons Kitchen Bouquet.