Heat the turkey drippings in the original roasting pan (that you used to roast the turkey) over medium low heat. Once the drippings heat up, sprinkle in the flour a little bit at a time and whisk constantly.
Once the flour is added and whisked in, toast the mixture over the heat for a few minutes to get rid of the flour taste.
Slowly add the wine a little bit at a time and continue whisking. Cook this over the heat until the liquid reduces.
Slowly add the chicken stock, about 1/4 cup at a time, letting the gravy cook for a minute or two between additions to thicken up.
Once you've added about 1 1/2 cups of stock, let the gravy cook for about 5 minutes, whisking constantly.
If the gravy is too thick, continue adding the rest of the stock a little bit at a time to thin out the gravy to your desired consistency. If you're happy with the thickness, season with salt and pepper to taste.
Strain the gravy through a wire mesh strainer to remove any dark bits.
Add the butter to the hot gravy and stir just to combine.
Pour into a gravy boat and serve.