In a saucepan, over medium heat, add 3 tbsp unsalted butter. Once melted, add in the chopped thyme, sage, and shallot. Stir to combine and allow the herbs and shallot to infuse and cook for 5 minutes, stirring frequently.

Add white wine and allow to reduce by half, about 4 minutes. Once reduced, sprinkle the flour over the top and stir until flour is fully incorporated. Add in the turkey stock and 2 tbsp of the pan drippings from roasted turkey (if making ahead of time, omit pan drippings until turkey is roasted).

Once the stock is added, whisk until all clumps are removed. Since the pan drippings are salty, no need to add additional salt. Add freshly ground black pepper and lower the heat to low. Allow to simmer for 15 minutes for flavors to meld. If you want a thinner consistency you can add more stock or water.

You can serve right away along side your dinner or if you're making ahead of time, allow to cool and store in an airtight container.

If made ahead of time: If you made the gravy ahead and want to add pan drippings, return the cold turkey gravy to a saucepan. Over low heat, so you do not burn it, allow it to warm. Once warmed, add a tablespoon or two of your pan drippings to taste, and whisk to integrate into the gravy.