Place roasting pan on stovetop over medium-high heat. Add 3 tbsp of reserved turkey fat and cook, using a wooden spoon to scrape all caramelized bits off bottom of pan. Continue cooking until scrapings turn deep brown and are very fragrant – don’t be shy, the browner the better for flavour.

Sprinkle flour over pan and cook, stirring, 1 minute. Add 1 cup stock and let mixture foam and sizzle, continuing to stir to prevent lumps. Gradually whisk in remaining chicken stock. Add thyme.

Bring to boil, then reduce heat and simmer until thick enough to coat back of spoon. Add soy sauce. Season with salt and pepper. Pour through strainer before serving, if desired.

Once this base is ready – smooth and perfectly seasoned  – you can now develop more gravy. Your flavour is there, now you just need to build. Here’s how:

Whisk ½ cup flour with 2 cups of water until very smooth – an easy way to do this is in a mason jar with a lid and shake until smooth. Add a drop or two of soy sauce. Set aside.

With gravy on a simmer, continue to add liquids. Liquids can include more chicken stock, or any vegetable water that you would normally drain and discard. As you add more liquid, add incremental amounts of flour slurry to help balance thickness. Continue to simmer to maintain the desired thickness and season as you go.