3 C chicken broth
3/4 C red wine
1/3 C all-purpose flour
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp fresh sage, minced
kosher salt and freshly ground pepper, to taste
Cook turkey, as usual. Remove from roasting pan. leave drippings in pan. Transfer pan to stove, over medium heat.
Add wine and chicken broth. Cook for 3-5 minutes, scrape up any bits stuck to the bottom of pan.
Transfer mixture to a fat separator, or let cool slightly and spoon off fat, reserving both fat and remaining liquid.
Place 2/3 C fat in roasting pan, over medium-high heat.
Once fat has liquified, sprinkle flour evenly over top. Whisk continuously until mixture is thick and paste-like.
Cook for 3-4 minutes, continue whisking vigorously, and slowly return saved liquid back to the roux-like paste.
Continue whisking until gravy is smooth. Season with herbs, salt, and pepper.
Transfer to a serving bowl and serve hot.