1 (14 ounce) can fat-free, less-sodium chicken broth
1 cup whole milk
2 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
1. While the turkey bakes, combine reserved giblet and neck and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
2. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
3. Strain gravy though a sieve into a bowl; discard solids. Stir in ¼ teaspoon salt and ¼ teaspoon pepper.
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