This gravy starts with the good stuff straight from the roasting pan: rich turkey drippings and defatted pan juices, built into a silky base with warmed chicken broth or turkey stock. A splash of dry white wine deglazes the pan and adds depth, while fresh thyme sprigs simmer in for that classic holiday aroma. The flour whisked into the fat forms a smooth roux, giving the gravy its signature thick, spoon-coating texture without any lumps. A long simmer lets all those pan flavors concentrate before a final strain leaves it glossy and pourable. Season with salt and pepper, and you've got a rich, savory finish for your turkey, mashed potatoes, or stuffing. It's a dependable centerpiece sauce that fits neatly into a dairy free holiday spread.
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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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