Karen's Marsala Turkey Gravy for Thanksgiving

5 from 2 votes

Karen's Marsala Turkey Gravy for Thanksgiving

Just the most magnificent gravy - with a deep, rich mahogany- brown color, and luscious flavor! Follow my clear and important method. It will make your Thanksgiving celebration a hit!

Prep Time10

Cook Time15

Total Time25

Course: gravy, sides

Cuisine: American

Keyword: Best Thanksgiving gravy, best turkey gravy, marsala turkey gravy

Servings: servings

Author: Karen Sheer a zest for life

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

RECIPE: Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy

This recipe may not be reproduced without the consent of its author, Karen Sheer

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