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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.

EatingWell Magazine, November/December 2007

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Recipe Summary

active:
35 mins
total:
1 hr 35 mins
Servings:
12
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Ingredients

Turkey Giblet Stock
Cider Gravy

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

  • 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

3 tablespoons
27 calories; protein 0.9g; carbohydrates 5.4g; dietary fiber 0.2g; sugars 3.3g; fat 0.2g; cholesterol 12.3mg; vitamin a iu 780.4IU; vitamin c 0.7mg; folate 8.7mcg; calcium 5.8mg; iron 0.2mg; magnesium 2.4mg; potassium 26.3mg; sodium 57.3mg.

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