Juices from the turkey*, strained for lumps
¼ cup flour
½ cup Madeira
1 cup apple cider
1 cup chicken or turkey stock
In a large sauce pan, over medium heat, whisk together the juices, cider, Madeira, and stock. Whisk in flour then bring to a boil, reduce heat and simmer until thickened. If it is overly thick, you can thin it out with a bit more stock.
*You could, of course, follow the same instructions with a chicken to make chicken gravy.