Using medium heat bring a pot to temperature then melt the butter.

Saute the onion and garlic for 3 minutes.

Add the celery and carrots and saute for an additional 3 minutes.

Add the turkey stock then bring to boil. Cover then reduce the heat to medium low and allow it to simmer for 20 minutes.

After 20 minutes, strain vegetables then discard. Set the stock aside until later.

Using medium heat bring a frying pan to temperature then melt your butter.

Add the flour then cook until browned.

Add the stock then continue whisking until well combined.

Add the bay leaf then bring to a boil.

Season with the thyme, garlic powder, salt and pepper then allow your liquid to reduce stirring frequently.

Once your gravy has reached your desired consistency then it is ready to serve.