Take the drippings from the turkey in the pan and place in a roasting pan over medium heat
Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose
Cook for another 2 - 3 mins. iuntilmixture is slightly reduced
Transfer the liquid to a fat seperator and let sit for 5 mins. to allow fat to seperate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaing fat
Add the flour and whisk to combine. Cook, whisking. continuously, until the mixture starts to thicken and become smooth, approx. 2-3 mins
Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desiredconsistency, approx. 5 - 6 mins. Remember, your gravy should be slightly thin inthe pan as, it will thicken once you serve it
Add the herbs and whisk to combine
Season with salt and pepper