• 2 1/2 c turkey pan drippings, strained
• 1/4 c unsalted butter
• 1/4 c flour
• 2 t fresh thyme, chopped
• 1 T fresh parsley, chopped
• salt
• pepper

Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.

Gradually whisk in pan drippings. Bring to a boil, then reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley and season with salt and pepper to taste.