Turkey gravy

Steps

1. While the turkey rests, pour all the pan drippings into a fat separator or a large measuring cup and let sit for 5 minutes until the fat rises to the top. Skim off the fat with a spoon and set the defatted juices aside.
2. Set the roasting pan across two burners over medium heat, pour in a ladleful of warm stock, and scrape the bottom with a wooden spoon for 1 to 2 minutes to lift all the caramelized browned bits. Pour these deglazed juices into the reserved defatted liquid.
3. In a heavy-bottomed saucepan, melt the butter with the reserved turkey fat over medium heat. Add the flour all at once and whisk constantly for 3 to 5 minutes, until the roux foams, smells nutty, and turns a light golden color.
4. Pour in the defatted juices and the rest of the warm stock in a steady stream, whisking vigorously to prevent lumps. Add the thyme and sage.
5. Bring to a simmer and cook for 8 to 10 minutes, whisking occasionally, until the gravy coats the back of a spoon and a line drawn with your finger stays clean. If it is too thick, whisk in a little stock; if too thin, simmer a bit longer.
6. Discard the herb sprigs, then season with salt and pepper to taste at the very end, as the drippings may already be salty from brining. Strain through a fine-mesh sieve if you prefer an extra-silky gravy, and serve piping hot in a gravy boat.
7. If making gravy ahead without pan drippings: make the roux using all butter, cook it 2 to 3 minutes longer until it reaches a peanut-butter color, and replace the pan juices with an equal amount of stock, ideally homemade stock made from the turkey neck and giblets.