Collect warm turkey drippings from the roasting pan. Strain to remove solid bits and keep only liquid fat.

Melt butter in a saucepan over medium heat. Add onions and cook slowly until soft, sweet and lightly golden.

Stir in garlic, thyme and bay leaf. Cook briefly until fragrant, but do not let the garlic burn.

Sprinkle flour over the butter mixture. Whisk constantly to form a smooth paste and cook until light brown.

Slowly add turkey stock while whisking. This prevents lumps and creates a smooth sauce texture.

Pour in the strained turkey drippings. Mix well so the deep roasted flavor spreads through the gravy.

Let the gravy simmer gently. Stir often so it does not stick and becomes thick and glossy.

Taste and adjust with salt and black pepper. Remove bay leaf and any herb stems before serving.