• In a medium saucepan, melt the butter over medium heat then add in the garlic. Once melted, whisk in the flour. Stir constantly for about 2–3 minutes until the mixture is golden brown and smells nutty.
• Slowly pour in the white wine, whisking continuously. Let it simmer for about 1 minute to cook off the alcohol.
• Gradually add the turkey stock, about 1 cup at a time, whisking to combine and prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
• Add kosher salt, black pepper, garlic powder, onion powder, and thyme. Simmer for 10–15 minutes, stirring occasionally, until the gravy thickens.
• Taste the gravy and adjust the seasoning as needed. If you want a richer flavor, add a tablespoon of turkey drippings or extra herbs.
• Allow the gravy to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months.

Reheat with Drippings (Optional):

• On the day of serving, reheat the gravy over medium-low heat. Stir in turkey drippings from your roasted turkey for added flavor and richness. If the gravy is too thick, thin it out with a splash of stock or water.