Take everything out of the roasting pan that you cooked the turkey in. There should be at least about 1/2 C of rendered fat in the bottom of the roasting pan. If there's more than that, you can take some out, if not you can add some butter to make up the difference.

Set your roasting pan across two burners set to medium/medium-high heat.  Once the fat drippings are bubbling, add guar gum, a few teaspoons at a time, whisking constantly, until the gravy is thick. (guar gum works best when added to fat first before then thinning it with stock/wine.)

 Add the wine & cook, stirring constantly with a whisk, about 2 minutes.

Slowly add stock, whisking occasionally, about 8 to 10 minutes until gravy is reduced and pan drippings have incorporated. Add a little more guar gum if needed to make it thicker. 

Season to taste with salt and pepper.

Optional: add heavy cream to your taste.

Serve immediately while hot.