pan juices, from roasted turkey
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.