In a small pot over medium heat, bring the red wine to a simmer. Continue to simmer until red wine has reduced by half.
Meanwhile, in a medium pot, melt 1 tbsp butter fully and then add flour.
Mix with a wooden spoon until clumps form and cook for 2 minutes.
Add the cream, thyme and garlic and cook until garlic is golden in colour, stirring continuously.
Add the turkey drippings and poultry broth and continuously whisk until thickened.
Add the reduced red wine, salt and pepper and cook over medium heat for a couple minutes.
Take off heat and let cool slightly, add 1 tbsp of butter and stir until melted.