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."

Article:
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!