Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, creating a light caramel color roux, about 2 minutes. Don't let it get too dark! Remove from the heat and set aside.

Pour the reserved turkey drippings into a heatproof container, don’t rinse the roasting pan. Let sit until the fat rises to the top, remove and discard the fat and measure 1 cup of the juices. Combine the juices with the chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to remove all the tasty bits that are stuck on pan. Continue to simmer until the wine is reduced by half. Add the broth mixture and simmer, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. If you have one, strain through a fine sieve and transfer to a serving vessel. Enjoy!

Photo Credit: Williams Sonoma