1 small yellow onion, unpeeled and roughly chopped
Turkey neck and giblets
3 sprigs thyme
Turkey drippings from roasting pan
¼ cup (30g) cornstarch
Freshly ground black pepper
Bring 6 cups (1420ml) broth to a simmer in a medium pot with onion, neck and giblets and thyme. Cover pot and simmer for 2 hours. Strain broth through a fine mesh strainer. Skim all but ¼ cup (60ml) fat off drippings in roasting pan; add stock to roasting pan. Place roasting pan over medium heat and bring it to a simmer.
In a small dish, whisk together cornstarch and remaining broth. While whisking gravy mixture, pour in cornstarch slurry. Continue to whisk and simmer until thick. Strain through a fine mesh strainer. Season with salt and pepper and serve.