stirring occasionally, until lightly browned, about 5
minutes. Add the remaining onions, carrots, and celery
and cook, stirring occasionally, until the vegetables start
to soften and brown in spots, another 5 minutes or so.
Add the stock, the remaining thyme, and the bay leaves
and bring to a boil, then reduce to a bare simmer and
cook for 45 minutes. Strain the stock through a fine mesh
strainer into a 2-quart liquid measuring cup or a bowl;
discard the solids. Skim off any fat from the surface of
the stock.
Melt the butter in a 2-quart saucepan over medium-high
heat. Add the flour and cook, stirring constantly, until
golden brown, about 3 minutes. Whisking constantly,
add the stock in a thin, steady stream until it is all
incorporated. Bring to a boil, then reduce to a simmer
and cook until reduced to about 4 cups, about 20
minutes. Season to taste with salt and pepper, cover, and
keep warm.
- When the turkey is cooked, remove from the oven and
transfer the rack to a rimmed baking sheet. Tent the
turkey with aluminum foil and allow to rest at room
temperature for 20 minutes before carving. - Carefully pour any collected juices from the roasting pan
through a fine-mesh strainer into a liquid measuring cup
or a bowl. Skim off the fat and discard. Whisk the juices
into the gravy. - Carve the turkey and serve with the gravy.