or turkey stock
fresh thyme sprig
Pan drippings from roast turkey
salt & ground black pepper
Assemble all the ingredients that you will need to prepare this gravy.
Start by making a roux with the melted butter and flour and hold to the side.
In a saucepan bring chicken stock or turkey stock, thyme sprig and pan drippings to a boil. Reduce heat and simmer.
Whisk the reserved roux to simmering stock being careful to get rid of any lumps.
Over low heat, cook the gravy for about 10 minutes until it has reached the desired thickness.
Season with salt and pepper to taste, strain to remove the thyme sprig and any unsightly "stuff" from the pan drippings and serve.
Most sauce recipes say to strain at this point and it is better for presentation, but I honestly can't tell you I do it all the time. Just be sure to get the sprig of time out of the gravy boat.