This savory gravy comes together straight from the roasting pan, built on real turkey drippings and a rich, from-scratch roux for deep, meaty flavor. A splash of dry white wine and warmed stock get whisked in until everything turns glossy and thick enough to coat the back of a spoon, while fresh thyme adds a fragrant, herbal note as it simmers. There's no shortcut jar or packet here — just pan juices, careful whisking, and patience at the stove for a silky, pourable finish. Strain it for restaurant-smooth texture or leave it rustic with all those flavorful browned bits intact. Since this one is built entirely on savory pantry staples with nothing sweet in sight, it's a naturally solid pick if you're watching added sugar on the holiday table. Ladle it generously over turkey, mashed potatoes, or stuffing for that classic finishing touch.
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Pour the turkey drippings from the roasting pan through a fine-mesh strainer into a fat separator or large measuring cup. Let stand for 2–3 minutes, then pour off or spoon away the fat layer, reserving about 1/4 cup of the fat separately. Reserve the defatted pan juices.
Place the roasting pan (or a medium saucepan) over medium heat. Add the reserved 1/4 cup turkey fat and the butter and let the butter melt completely. If the drippings yielded less than 1/4 cup fat, make up the difference with additional butter.
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