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After roasting a turkey, remove the bird from the roasting pan but leave the drippings.
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Heat the roasting pan on the stove top over medium heat. Add 2 cups of water and stir until the drippings and browned bits from bottom dissolve (about 5 minutes).
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Strain 4 cups of the liquid in the roasting pan into a fat separator cup.
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Place the fat separator cup into the freezer for 10 minutes. Pour off the stock into a saucepan.
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Place the saucepan onto the stove top over medium heat and bring the stock to a simmer. Add the thyme and sage to the stock. Continue simmering until the stock is reduced by a quarter (approximately 3 cups).
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In a small bowl, mix the milk and cornstarch, stirring well. While constantly stirring the stock, slowly pour the milk mixture into the saucepan. Bring the stock to a boil, stirring occasionally. Allow the stock to boil for 3-5 minutes or until the stock thickens.
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Pour the gravy into a gravy boat and serve with the turkey.
