First things first, you’ll need a roasting pan or a heavy-bottomed saucepan. A whisk is a must-have for smooth gravy. Don’t forget a measuring cup, and keep a few utensils on hand to stir and taste!

After roasting your turkey, place it on a cutting board to rest. This is crucial! While it's resting, carefully pour the drippings from the roasting pan into a measuring cup.

You want a good amount of flavor, but you also need to separate the fat. Let it settle for a few minutes - the fat will rise to the top.

Grab your saucepan and heat it over medium heat. Measure out about ½ cup of the fat from the drippings. If you don’t have enough, supplement it with butter to total the right amount. Once heated, sprinkle in your flour. Whisk continuously for about 3-5 minutes.

This will create a roux, which is essential for a thick gravy. You’re aiming for a slightly golden color, but don’t let it burn!

Once your roux is ready, gradually pour in the reserved turkey drippings and any additional stock while whisking. Doing this slowly will help keep it smooth—no one wants lumps in their gravy!

As the gravy simmers, add in the chopped thyme, garlic powder, and season with salt and pepper.

Keep stirring and let it simmer until it thickens. This usually takes around 5-10 minutes, but I often find myself tasting along the way to ensure it's just right.

As the gravy cooks, don’t hesitate to make adjustments.

Sometimes, it needs a touch more salt or a little more garlic. If it’s too thick, whisk in a tad more stock or drippings until you achieve the desired consistency.