Turkey Gravy with Marsanne | Roussanne

Silver gravy boat on holiday table set with turkey and trimmings
Recipe Date: October 12, 2023
Serving Size: 8
Difficulty: Easy
Measurements: Imperial (US)

A rich, delicious gravy for a Thanksgiving turkey made with Marsanne | Roussanne white blend wine.


  • 6 tablespoons salted butter
  • 2 medium shallots, thinly sliced
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup all-purpose flour
  • 3 cups low sodium chicken or turkey broth
  • kosher salt and cracked black pepper
  • pan drippings from herb roasted turkey (optional)
  • 1 cup Bartholomew Estate Marsanne Roussanne wine (plus one glass for enjoying during preparation!)


Melt the butter in a medium skillet over medium heat. Add the shallots and cook for 5-8 minutes, stirring frequently, until softened and fragrant. Add the sage and thyme, continue cooking for another 2-3 minutes. Sprinkle the flour over the mixture, stirring for 1-2 minutes. Add the broth and bring to a boil, boil 5 minutes, or until thickened. Remove from the heat. Lightly season with salt and pepper.

Allow the gravy to cool, then store the gravy base in the refrigerator.

To Finish the Gravy:

Option 1 – warm on the stove adding additional broth to thin and  1 teaspoon Worcestershire sauce. Keep warm until serving.

Option 2 (Recommended) – Once your turkey has finished roasting, remove the turkey from the roasting pan and strain the liquid into a glass measuring cup. Place the roasting pan over two burners. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly. Reduce the heat to low and slowly whisk in the gravy base. Simmer until the gravy is smooth and thickened slightly, about 5 minutes. If needed, thin the gravy with the reserve broth from the roasting pan. Taste and season with salt and pepper. Serve warm.