A gravy is simply the natural juices from cooked meat (or poultry) thickened with four or cornstarch. Once only reserved for holidays and times of indulgence, these low-fat gravies deserve to be used year-round.

If you use homemade stock or broth, use the tips below.

To thicken gravy, after adding initial flour and water, add a mixture of one part flour and three parts water; heat and stir until gravy is to your liking. For gravy that’s too thick, add more liquid.

Step A. After your turkey has cooled, remove turkey from roasting pan, and pour drippings through a sieve into a heavy-duty plastic bag. Place it standing up in a measuring cup for about 10 minutes. This allows the fat to separate and rise.

Step B. Snip a quarter-inch hole from one bottom corner of the bag. Drain drippings into a glass measure. Lightly pinch bag near the hole to keep fat inside. Discard bag and fat. Add enough broth to drippings to equal your needed amounts of liquid.