Savory Cider and Thyme Turkey Gravy

Strain any pan drippings from your roasted turkey into a fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices at the bottom into a large (4-cup) measuring cup. Place the empty turkey roasting pan across two stove burners on medium-high heat. Add hard cider or dry white wine and cook, stirring and scraping up any brown bits, for 1 minute. Pour the cider mixture into the measuring cup with the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total (you'll need 2 to 3 cups broth). Melt unsalted butter in a large saucepan over medium heat. Sprinkle 1/3 cup all-purpose flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes. Gradually whisk in the 4 cups liquid; bring to a boil. Add thyme sprigs, reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Strain just before serving.