After roasting a turkey or turkey breast, remove the turkey and leave the drippings in the roasting pan. Place the pan on the largest stove top burner on medium heat. If there is less than one cup of liquid in the pan, add enough water to make about one cup. Whisk up any little browned bits that may have cooked to the roasting pan. This adds delicious flavor to the gravy. The heat from the stove helps loosen the browned bits on the sides of the pan.
If you've used an aluminum pan to cook the turkey, don't place it on the stove after removing the turkey. Add water to the drippings to make one cup. Use a whisk or spoon to loosen the browned bits from the bottom of the pan.
Pour the liquid from the pan into a 2 cup or larger tempered glass measuring cup or glass bowl. The fat from the drippings will rise to the surface. Skim off the fat with a spoon.
Pour the remaining liquid through a wire strainer into a medium-sized saucepan. This will remove any turkey bits or fat and make a smooth, creamy gravy.
If a gravy packet was included with the turkey, add it to the saucepan. If you want a gluten free gravy, don't add the packet.
Bring the liquid to a simmer.
Stir in the bouillon granules and pepper.
Gradually whisk in the milk and bring back to a simmer.
At this point, taste the gravy. Add more bouillon and pepper if needed for flavor. Do not add salt at this time.
In a separate, small bowl, combine cornstarch and water. Stir until there are no lumps. It should be nice and smooth.
Whisking the gravy constantly, slowly add cornstarch mixture a little at a time until the gravy is thickened to the consistency you desire. Make the gravy slightly thinner than what you prefer because it will thicken a little as it cools.
Taste the gravy again. If needed, add a little salt for flavor.
Pour into a gravy boat and serve.
This recipe makes approximately 4 cups of gravy when using a gravy packet. If a gravy packet from the turkey is not used, this recipe makes approximately 3 cups.