In a medium saucepan, combine the smoked turkey drumstick, chicken or turkey broth, and dried rosemary. Bring it to a simmer over medium heat for 30 minutes to allow the flavors to infuse into the broth. Remove the drumstick and set aside.

Strain the broth to remove herbs and pieces of turkey meat or skin that might have come loose. Set the infused broth aside.

Wipe the saucepan clean and melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook the roux or until it turns a light golden brown.

Slowly whisk the broth to the roux, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens.

Stir in the chardonnay, dried parsley, white pepper, and salt to taste. Allow the gravy to simmer for an additional 5-6 minutes, stirring occasionally.

Taste the gravy and adjust the seasonings as needed.

Once the gravy has reached your desired consistency and flavor, remove it from the heat. Pour it into a gravy boat and serve it at the table with your turkey and all the trimmings.

Keep the smoked turkey drumstick intact or carve it into larger pieces. You can use it in your favorite vegetable dishes or use it in leftover soups and other recipes.

Store your smoked turkey gravy in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop. Add a little water or broth to thin it out as needed. This gravy makes a great addition to soup, turkey pot pie, or casseroles.