Pour off all but 7 or so tablespoons turkey fat from the roasting pan; set the pan on the stove top over medium heat.
Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden; 8 to 10 minutes.
Increase heat to medium high and add a little white wine, whisking as you go to let it reduce.
Slowly add stock, stirring constantly, until the mixture is smooth.
Cook, continuing to stir, until the gravy has thickened; approximately 8 to 10 minutes.
Season to taste with salt and pepper.
