Just the most magnificent gravy – with a deep, rich mahogany- brown color, and luscious flavor.
Now – Let’s Talk Gravy!
A dark rich, sticky gravy to me makes the whole meal!
Follow my instructions for letting the vegetables on the bottom of the pan deeply color and caramelize. Do not rush this step. Since your turkey may be larger than 16 pounds, continue to follow the recipe, with the addition of some extra chicken stock.
Also see: Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
How to cook the perfect turkey, stuffing and gravy. I have developed this recipe after years in the kitchen. You will use this recipe over and over again!
Happy Thanksgiving! (Make it delicious!)
Karen
Karen's Marsala Turkey Gravy for Thanksgiving
Ingredients
- 3 tablespoons butter, (organic)
- 3 tablespoons flour, (can easily swap with all purpose gluten-free flour)
- 1/4 cup marsala wine
- 1 pinch salt, depend on the saltiness of your broth
- 1 pinch black pepper
- 1 large sprig fresh rosemary
- 3 cups broth (from bottom of roasted turkey) , SEE RECIPE: Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Instructions
- Below, my method of making gravy - and tips on roasting the turkey.
- OVERVIEW - Basic Marsala Turkey Gravy (this is what you will do): Add vegetables to the bottom of turkey in pan. Roast until vegetables are very dark golden, about 45 minutes - 1 hour. Add broth and herbs - return to the oven. When turkey is done, strain the broth from the bottom of the pan, pressing on the solids. This is your flavorful broth for making the Marsala Turkey Gravy.
- Remove turkey from v-rack to a carving board. Let rest before carving. Strain the broth in the pan into a bowl, press hard on the solids to extract all the flavor from the vegetables. Measure the broth, add a little more broth to equal 3 cups if needed.
- Finish the Marsala Gravy:In a two quart heavy sauce pan, melt the butter. Add the flour and whisk over low-medium heat for 1 minute, until just lightly colored. This roux is the thickening base for the gravy. Add only ONE cup of broth, raise heat to high, whisk consistently until thick. Add the remaining 2 cups of broth, the marsala wine, salt, pepper and the herb sprig.
- Bring to a boil, whisking, then reduce heat to a simmer and cook 15 minutes until thickened. Taste for seasonings. Add more stock if too thick, reduce more if too thin.
- Platter the sliced turkey, drizzle some gravy over, and serve the remainder in a gravy boat to pass.
- NOTE: If you do not let the vegetables develop a dark color on the bottom of the pan while roasting the turkey - then you will end up with a gravy with a sad, tan color, similar to what you get out of a can. Yuck!
- Your finished gravy should be a deep, rich mahogany- brown color.See full Turkey recipe below: Roasted Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this gravy for Thanksgiving. The best I ever made! I’ve been making it all wrong for do many years…brown the vegetables! So simply delicious and everyone loved the dark color and elevated flavor. Thank you, Thomas.
Thank you Thomas for your review. So happy to hear you loved this delicious gravy! 😀Karen