Write an article based on this "Strain the pan liquid through a sieve into a large fat separator and discard the solids. Add enough chicken stock to equal about 4 cups of liquid to the liquid in the fat separator. Place the roasting pan over a stove top burner set to medium heat. Melt the butter and slowly add the flour, stirring frequently. Add 4 cups of the reserved pan liquid (but not the fat) plus the wine. Bring the gravy to a low boil, whisking if needed to dissolve the lumps (you should not get lumps if you cook the flour to a mixture of pure butter and turkey drippings, lumps are caused when flour hits water before being coated in oil). Turn off the heat. Finished."
Add butter. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. This process is very similar to making a roux.  Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Add the parsley. Add salt and pepper to taste. Enjoy!