Transfer your roasted turkey to a cutting board, tent with foil and set aside to rest. If present, remove and discard any bones or spent aromatics in the roasting pan (e.g. carrots, onions, herbs roasted with the turkey). Carefully transfer the turkey drippings to a large liquid measuring cup.

Using a spoon, skim off most of the fat from the drippings and discard. Note: if your turkey is butter roasted, there will be a lot of fat—feel free to leave some of it behind for extra flavor. Pour enough turkey stock into the liquid measuring cup to yield 3 cups of liquid—the amount of stock needed depends on how much drippings you have (e.g. if you have 1 cup drippings, add 2 cups stock; if you have 2 cups drippings, use 1 cups stock, etc.). Set aside.

Place the roasting pan on the stovetop—it should fit over 2 burners. If you did not use a roasting pan, grab a large skillet. Turn the burner(s) on medium-low heat. Add the butter and shallots to the pan. Cook 3-4 minutes, stirring occasionally, until the shallots are softened and fragrant.

Sprinkle the flour over the softened shallots. Cook 2-3 minutes, whisking constantly, until a darkened roux forms. While whisking constantly, slowly pour in the white wine. Let the mixture bubble and reduce slightly.

While whisking constantly, slowly pour the turkey drippings mixture into the pan. Bring the mixture to a simmer and continue to cook, whisking occasionally, until reduced to your desired thickness. To keep the gravy warm for serving, reduce the heat to low and stir occasionally—if a film forms at the surface just give it a good whisk to mix it back gravy.

Just before serving, adjust seasoning to taste. Transfer to a gravy boat and serve. Enjoy!