Cider Gravy


Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor. Turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.

Active Time:
35 mins
Total Time:
1 hr 35 mins
about 2 1/4 cups


Turkey Giblet Stock

  • Neck and giblets from a 10- to 12-pound turkey

  • 6 cups water

  • 1 medium onion, peeled and quartered

  • 1 medium carrot, chopped

  • 1 stalk celery

  • 1 bay leaf

  • 1 sprig thyme

  • 1 teaspoon whole black peppercorns

Cider Gravy

  • 4 cups Turkey Giblet Stock or reduced-sodium chicken broth, divided

  • 3 tablespoons all-purpose flour

  • 1 ¼ cups apple cider

  • 2 tablespoons cider vinegar

  • ¼ teaspoon salt

  • Freshly ground pepper, to taste


  1. To prepare stock: Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.

  2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.

  3. To prepare gravy: When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.

  4. Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.

  5. Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.

  6. Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Make ahead

Cover and refrigerate stock for up to 1 day or freeze for up to 3 months.

Nutrition Facts (per serving)

27 Calories
0g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 3 tablespoons
Calories 27
% Daily Value *
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 1g 2%
Total Fat 0g 0%
Cholesterol 12mg 4%
Vitamin A 780IU 16%
Vitamin C 1mg 1%
Folate 9mcg 2%
Sodium 57mg 2%
Calcium 6mg 0%
Iron 0mg 1%
Magnesium 2mg 1%
Potassium 26mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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