Easy gravy with turkey drippings and white wine.
Make a slurry by thoroughly combining flour and lukewarm water in a small bowl and mix until smooth.
Gradually whisk in the slurry. Then cook on medium heat until slurry is incorporated and gravy has thickened, about 7-8 minutes. Be sure to stir occasionally.
Slowly whisk in the white wine and cook on medium heat for about 6 more minutes, or until it is the consistency you desire, add salt and pepper to taste and serve warm.
If gravy cools down or develops a skin on the top before you serve it…turn the burner on medium heat and whisk in a little more white wine. The skin and lumps should melt away and leave you with a silky gravy.
The longer you cook the gravy, the more it will reduce and get thicker as it cooks. If it gets too thick add a little more turkey stock or white wine.