Recipe

Separate Fat And Juices 

1. Discard turkey neck. Pour contents of roasting pan into glass measuring jar. Allow fat to rise to top, then separate fat from juices and reserve.
2. Measure juices and top them up with enough chicken stock to amount to 4 cups in total.

Heat Fat And Deglaze Pan 

1. Place turkey-roasting pan on stovetop over medium heat. Add 3 tbsp of turkey fat (top up with vegetable oil, if needed) to pan and discard rest of fat. Using wooden spoon, scrape all caramelized bits off bottom of pan.
2. Sprinkle flour over pan and cook, stirring, 1 minute.

Add Stock And Boil Down

1. Add 1⁄2 cup stock and let mixture foam and sizzle, continuing to stir.
2. Gradually whisk in remaining chicken stock. Add thyme.
3. Bring to boil, then reduce heat and simmer until thick enough to coat back of spoon.

Season And Strain Gravy 

1. Add soy sauce. Season with salt and pepper.
2. Pour through strainer before serving, if desired.