Instructions

1. Take the turkey out of the roasting pan and set it aside on a platter to rest before carving. Leave the drippings in the pan and place the entire pan on a burner over medium heat.
2. Add the broth and wine, if using.
3. Whisk the mixture, making sure to scrape the bottom of the pan to loosen all the turkey dripping bits.
4. Reduce the mixture slightly by cooking for  another 2 to 3 minutes.
5. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate.
6. Return about 2/3 to 3/4 cup of the fat to the roasting pan and increase the heat to medium-high.
7. Whisk in the flour.
8. Whisk continuously until the mixture starts to thicken and becomes smooth. This usually takes a few minutes.
9. Gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes.
10. Add the herbs and whisk to combine.
11. Season with salt and pepper.