Red Wine Turkey Gravy

- leftover turkey drippings from the roasting pan
1 ½ cups turkey broth
1 cup dry red wine
3-4 sprigs fresh thyme
1 dried bay leaf
2 tbsp. cornstarch, whisked with about 3 tbsp. cold water
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  1. Scrape turkey drippings from the roasting pan into a medium saucepan; heat over medium-high heat.
  2. Add broth and red wine; bring to a boil.
  3. Lower heat to medium. Add thyme and bay leaf; simmer for 10 min.
  4. Remove thyme stems and bay leaf; whisk in cornstarch mixture, salt and pepper.
  5. Cook and stir until gravy reaches desired thickness (about 10 min.). If necessary, whisk in additional cornstarch-water slurry 1 tbsp. at a time until gravy reaches desired thickness. 
  6. Adjust seasoning to taste.