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After roasting your turkey, pour the drippings from the roasting pan into a bowl, and skim off the fat.
In a medium saucepan, melt butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Stir in the flour, cooking for 1-2 minutes, until the mixture forms a roux.
Gradually whisk in the chicken broth and turkey stock, and bring the mixture to a simmer.
Continue to cook for 5-7 minutes, stirring frequently, until the gravy thickens.
If the gravy is too thick, you can add a little more broth or water to reach the desired consistency.
Season with salt and pepper to taste.
Pour the gravy over your roasted turkey and garnish with fresh thyme, if desired.