Method
Combine melted butter and flour, mix thoroughly and reserve. In a saucepan bring chicken stock, thyme sprig and pan drippings to a boil. Reduce heat and simmer. Add butter/flour mixture or "roux" to simmering stock. Whisk vigorously to avoid lumps. Cook sauce for 10 - 15 minutes over low heat. Season with salt and pepper. Strain and serve hot.

Makes 4 cups

Chef Larry's Notes
Remove excess fat from turkey roasting pan. Add 1/2 cup of water to roasting pan and scrape to loosen flavor bits that have stuck to the pan. Add these drippings to the stock to add more turkey flavor in the gravy.

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