Turkey Gravy with White Wine

Pour the turkey drippings into a fine mesh sieve and transfer them to a large saucepan. Set aside 1 cup of the drippings in a separate container for later use. Combine the white wine, fragrant rosemary, and peppery black pepper with the turkey drippings in the saucepan and bring to a gentle simmer over medium-low heat. Allow the mixture to cook slowly for approximately 20 minutes, allowing the alcohol to evaporate and the flavors to meld together seamlessly.

Meanwhile, whisk a small amount of cornstarch into the reserved 1 cup of turkey drippings in the separate container. Thoroughly combine the cornstarch mixture with the hot gravy, stirring constantly to prevent lumps from forming. Continue to simmer the gravy until it reaches a thickened consistency, roughly 3 minutes later. Add salt to taste and season accordingly; finally, strain out any large pieces of rosemary from the gravy before serving.