Step 1

Heat a medium sized saucepan over medium heat. Once hot, add the butter and swirl to melt. Once the butter has melted, add in the minced garlic and dried thyme. Saute until aromatic (about 30-60 seconds).

Step 2

Sprinkle the flour over the butter and whisk together until there are no lumps, creating a roux. Cook the roux while whisking almost constantly until it starts to darken (about 3 minutes). This will cook off the flour taste and add more depth of flavor.

Step 3

Slowly pour the broth into the roux while whisking quickly and constantly. Continue whisking until there are no clumps. Sprinkle in the poultry seasoning, salt, and pepper, and whisk to combine. While slowly whisking, bring the gravy to a gentle boil then lower the heat to a simmer until the gravy has thickened.

Step 4

Once the gravy has thickened, transfer it to a serving dish, and enjoy!