This velvety gravy comes together fast with pan drippings, savory chicken broth, and a cornstarch slurry that whisks in smooth and thickens beautifully with no lumps. Onion powder, garlic powder, and dried thyme build layers of flavor, while a strain through a fine-mesh sieve gives it that silky, restaurant-style finish. A scatter of fresh thyme at the end adds a bright, herbal lift right before serving. It's an easy stovetop staple for holiday spreads, ladled generously over turkey, mashed potatoes, or stuffing. This version fits neatly into an added salt free approach, letting the broth and aromatics do the flavor work on their own terms.
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Pour the skimmed pan drippings into a medium saucepan. Add the chicken broth, onion powder, garlic powder, and dried thyme. Bring to a simmer over medium heat, stirring occasionally, until the liquid is steaming and fragrant, about 3–4 minutes.
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps.
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