NOTE: To make a pan gravy for the turkey, first strain the pan drippings. Reserve ½ cup of the strained droppings and bring the rest to a gentle boil in a medium-sized sauce pot. Meanwhile, in a small bowl, whisk 1 tablespoon cornstarch with ½ cup of reserved pan droppings until fully incorporated. Slowly add cornstarch and drippings mixture to boiling sauce pot, whisking until it reaches the appropriate gravy consistency. Seasonal to taste with salt and ground black pepper, as needed.