Instructions: Boil wine, uncovered, in a small saucepan until reduced by about half.

Meanwhile, strain the pan juices into a 2-cup glass measure, gently pressing on the solids to extract all of the liquid. Let the juices rest for a few minutes, then skim away the grease that floats to the top. Add chicken broth to make 1 1/2 cups liquid. Add juice-broth mixture to the reduced wine, along with pepper and thyme. Boil for a minute or two. Remove from heat and serve with turkey.

Makes 16 servings.

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