Remove your roast turkey from the pan, and set the roasting pan over 2 burners. If you have a ton of excess fat in the pan, pour some of it off.

Turn the heat to medium-high, and deglaze the pan with the wine, whisking to break up all the browned bits off the bottom of the pan.

Meanwhile, in a small bowl, combine the almond flour, arrowroot powder and 1 cup (250 mL) of the stock, stirring until no lumps remain.

Whisk in the remaining stock.

Once gravy starts to thicken, turn off heat and serve immediately.

Season with salt and pepper.