Pour pan drippings through a fine-mesh strainer into a measuring cup, let settle, then spoon off most fat—keep about 1 tablespoon in the pan.

Melt butter in a medium saucepan over medium heat, add chopped onion and fresh herbs, and cook until soft and fragrant (3–4 minutes).

Sprinkle flour (or pre-mixed cornstarch slurry) over the onion mixture. Stir constantly with a whisk until it turns blonde—this takes about 1–2 minutes.

Pour in white wine, scraping up those brown bits—seriously, that’s flavor gold. Let it bubble for 30 seconds.

Whisk in turkey or chicken stock in a slow, steady stream—no lumps allowed.

Bring gravy to a gentle simmer, whisking often. You’ll see it thicken around 5 minutes; keep an eye on the edges.

Taste, then add salt, pepper, or a pinch of cayenne if you like a little warmth. If it’s too thick, stir in a splash of stock.

For an ultra-smooth finish, pour through that fine-mesh sieve or blitz with an immersion blender—up to you!