In a heavy-bottomed medium saucepan, melt butter over medium heat. Once melted, whisk in the flour to form a thick paste and cook for 1-2 minutes to remove the raw taste of flour.
If using wine, whisk the wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine. Gradually whisk in 1-½ cups of stock, whisking to incorporate. Add the thyme, rosemary, and pepper, and bring the mixture to a boil.
Reduce the heat to medium-low and simmer until thickened. You may need to add up to an additional 1 to 1-½ cups of stock to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed. Once thickened to the point the gravy coats a spoon, stir in the Worcestershire sauce. Give a quick taste of the gravy and add salt and additional pepper if needed.
Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
Transfer the strained gravy to a gravy boat and serve immediately or return to the saucepan and keep over low heat, whisking occasionally until ready to serve.
Notes
Using Pan Drippings: If using pan drippings you can use the rendered fat and liquid in place of the butter and stock.Stock: Use low-sodium turkey or chicken broth/stock to make this homemade gravy.White Wine: Use a dry white wine, such as a Chardonnay or Pinot Grigio. Feel free to omit if you don’t care for wine, and use additional stock in place of the wine.Prepare in Advance: Prepare the gravy as directed and then let cool slightly. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days in advance. When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick. Heat over low heat, whisking occasionally until loosened and warmed through. If needed, you can add a splash of stock to further thin the gravy out as needed.Storage: Leftover gravy can be stored for up to 3 days in an airtight container in the refrigerator or frozen in a freezer-safe container, leaving 1 inch of room for expansion for up to 1 month. To reheat gravy, defrost in the refrigerator if frozen and then transfer to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.