Instructions:
- Pour the roasting pan contents into a fat separator or tall measuring cup. Let it settle for 5 minutes. Carefully skim off the clear turkey fat layer and measure exactly 1/2 cup. Set aside the watery brown juices.
- In a large, heavy-bottomed saucepan over medium heat, melt the reserved 1/2 cup of turkey fat. Once melted, sprinkle in the 1/2 cup of flour all at once.
- Whisk the fat and flour continuously for 2–3 minutes until a smooth, pale (blonde) roux forms, smelling slightly nutty. Do not let it brown too deeply.
- Remove the pan from the heat momentarily. Slowly pour in about 1 cup of the hot stock while vigorously whisking to incorporate the roux smoothly. Once smooth, slowly pour in the remaining hot stock, continuing to whisk constantly to prevent lumps.
- Return the saucepan to medium heat. Bring the gravy to a gentle simmer, whisking frequently. Allow it to simmer uncovered for 10–15 minutes, or until the gravy coats the back of a spoon nicely.
- Stir in the thyme, rosemary, and Worcestershire sauce.
- For the silkiest result, remove the gravy from the heat and pour it through a fine-mesh sieve into a clean saucepan or gravy boat, pressing any solids gently to extract liquid.
- Taste the gravy. Add salt and black pepper as needed. If the gravy is too thick, whisk in a splash more hot stock. If too thin, return to the heat and simmer gently for 5 more minutes. Serve hot.