Step 1: Collect Pan Drippings : After roasting the turkey, remove it from the roasting pan and set aside to rest. Pour the pan drippings into a fat separator or measuring cup. Let sit for a few minutes so the fat rises to the top. Measure out ½ cup of the fat for the roux. Reserve the remaining drippings for flavor.

Step 2: Make the Roux : In a medium saucepan over medium heat, melt butter or the reserved pan fat. Whisk in the flour and cook for 2–3 minutes, stirring constantly, until golden and nutty. This is the base of your gravy.

Step 3: Add Stock and Drippings : Gradually whisk in the turkey or chicken stock, stirring constantly to prevent lumps. Add the reserved pan drippings (minus excess fat). Bring the mixture to a simmer. It will begin to thicken after a few minutes.

Step 4: Season and Simmer : Stir in thyme and Worcestershire sauce if using. Taste and season with salt and black pepper as needed. Simmer for 5–7 minutes, stirring occasionally, until the gravy reaches your desired consistency.

Step 5: Strain (Optional) : For an ultra-smooth gravy, strain through a fine-mesh sieve into a serving jug. Keep warm until ready to serve.