After turkey comes out of oven, strain drippings from bottom of the pan through fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fat from the surface of the liquid. Keep 3 tablespoons of turkey fat, and reserve turkey drippings.
In a large saucepan over medium heat add turkey fat until just shimmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes.
Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds.
Whisk in stock, and then whisk in wine until combined.
Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste.
Pour through a fine-mesh strainer over a medium-sized bowl, and discard solids.
Stir in chopped thyme.
Pour gravy into a serving dish. Serve.
This recipe makes 4 cups of gravy.
If you plan on making the gravy ahead of time or don’t wait to use pan drippings, you can use three tablespoons of butter instead of turkey fat. Also, you can use an additional cup of turkey stock instead of turkey drippings.
If you can’t find turkey stock, then you can use chicken stock instead.