Step 1: Collect the drippings

Once the turkey crown is roasted and resting, pour the drippings from the roasting pan into a heatproof bowl. Skim off the fat layer from the top, leaving the flavorful juices.

Step 2: Deglaze the roasting pan

Place the roasting pan over medium heat. Add the white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes, then pour the liquid into a saucepan.

Step 3: Create a roux

In a saucepan over medium heat, melt the butter. Add the plain flour and whisk continuously for 1-2 minutes until the mixture forms a smooth paste and starts to turn golden.

Step 4: Add the liquids

Gradually add the turkey drippings and stock to the roux, whisking constantly to prevent lumps. Stir in the thyme or bay leaf if using. Bring the mixture to a simmer.

Step 5: Thicken the gravy

Let the gravy simmer gently for 5-7 minutes, stirring occasionally, until it reaches your desired thickness.

Step 6: Strain and season

If a smoother gravy is preferred, strain it through a fine-mesh sieve. Season with salt and pepper to taste.

Step 7: Serve

Serve the gravy warm, ladled over slices of turkey crown or alongside for dipping.