Carefully pour all drippings into a sauce pot and allow to sit for 5 minutes. Use a spoon to skim off the fat.

Whisk together the cornstarch and water in a small bowl to remove lumps.

Bring drippings to a simmer, taste to determine if it is too salty. If too salty, add one tablespoon of water at a time until the flavor is where you want it.

Slowly whisk in the slurry into the drippings a little at a time and allow for the gravy to come back to a boil and thicken before adding more. You may not need to use all the slurry. Save anything leftover for another use.