Rich pan drippings and warmed turkey stock come together here for a silky, deeply savory gravy that tastes like it simmered all day. A splash of dry white wine deglazes the pan and lifts every bit of roasted flavor into the sauce, while fresh thyme adds a subtle herbal note that rounds everything out. The whole thing reduces low and slow until it's thick enough to coat the back of a spoon, then gets strained for that glassy, restaurant-smooth finish. Whisking the base into the warm fat is what gives this gravy its body, and it's a technique that holds up beautifully here. Ladled generously over turkey, mashed potatoes, or stuffing, this is the kind of gravy that pulls a whole holiday plate together. It's a dependable, satisfying choice for a gluten free Thanksgiving table.
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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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