Pour pan drippings from roasting pan into large measuring cup. Let set until fat rises to top and spoon fat off.

Add broth to juices to measure 4 cups. Return mixture to roasting pan and, over low heat, bring to simmer stirring brown bits from bottom of pan.

Mix wine into corn starch until smooth. Stir into juice mixture in roasting pan. Bring to boil over medium heat, stirring constantly until thickened. Serve with turkey slices.