Silky and rich, this gravy gets its body from a cornstarch slurry instead of a flour-based roux, so it thickens up glossy and smooth without any chalky aftertaste. Turkey pan drippings and chicken broth build a deeply savory base, while onion powder, garlic powder, and thyme layer in warmth and depth. A quick pass through a fine-mesh strainer gives it that silky, restaurant-style finish that coats the back of a spoon perfectly. It comes together in minutes on the stovetop, making it an easy, dependable pour for a holiday spread. This is a solid choice for a wheat free table, letting everyone ladle it generously over turkey, mashed potatoes, or stuffing without a second thought.
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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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