Ascension Cellars Photo

GSM Turkey Gravy

"Trinity" GSM

(If you'd rather save our wine for drinking, you can always use a more affordable Cotes-du-Rhone or grenache-based wine. We understand.)


About 5-6 Cups


5 Tablespoons unsalted butter
1/2 cup all-purpose flour  
1 pinch of fresh / dried thyme 
1 pinch of fresh / dried marjoram 
1 pinch of fresh / dried sage 
4 cups low-salt chicken broth
1-1/2 cups Trinity GSM
Kosher salt
Freshly ground black pepper
Fresh thyme springs


Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.

Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Ascension Cellars Trinity GSM and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. 

Add the broth mixture and three herbs "thyme, marjoram and sage", then simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.

Garnish with fresh thyme. Pour generously over your slices of turkey.

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