If using pan drippings, strain through a fine mesh sieve and discard solids. Reserve about 2 ½ cups of liquid and set aside. If you don’t have enough pan drippings to make 2 ½ cups, turkey or vegetable stock can be substituted.
Melt butter in a 3 quart saucepan over medium heat. Add garlic, sage and thyme and cook for 1 minute, stirring constantly.
Whisk in flour and cook, whisking frequently, for about 2 minutes or until golden.
Gradually whisk in pan drippings or turkey stock. Bring to a boil and simmer, whisking frequently, for 5-7 minutes or until thickened.
Taste and add salt and pepper as desired. Serve immediately.