RECIPE: Karen’s Marsala Turkey Gravy for Thanksgiving

3 tablespoons butter (organic)
3 tablespoons flour
3 cups stock from roasting pan
¼ cup marsala wine, or more to taste
1 pinch salt
1 pinch fresh cracked pepper
1 large herb sprig – rosemary or tarragon

Method

Below, my method of making a deep, flavorful gravy.
Start with my recipe: Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy

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.
In a 2 quart, non-reactive pot add butter, then flour, when it has melted stir with a whisk 1 – 2 minutes, then add 3 cups of the strained broth and marsala wine.
Bring to a boil, whisking, then turn down to a simmer and reduce until nicely thickened.
Taste for salt and pepper.

Make 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 colored. This roux is the thickening base for the gravy. Add only one cup of stock, raise heat to high, whisk consistently until thick.
Add the remaining 2 cups of stock, 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 reduced. Taste for seasonings. Add more stock if too thick, reduce more if too thin.
Makes 3 cups.