Apple Cider Gravy
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 20.0
- Total Fat: 0.0 g
- Cholesterol: 0.1 mg
- Sodium: 167.0 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.1 g
- Protein: 0.9 g
View full nutritional breakdown of Apple Cider Gravy calories by ingredient
Introduction
Gravy gets a bad rap, but this tasty sauce can be made with almost no fat. Gravy gets a bad rap, but this tasty sauce can be made with almost no fat.Number of Servings: 16
Ingredients
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1/2 c turkey juices (leftover from roasting and fat removed)
4 c chicken stock (homemade or low sodium)
1 1/4 c apple cider
pinch salt
pinch black pepper
1 t dried thyme
3 T all-purpose flour
Tips
The trick is to skim the fat from your pan juices (either put it in the fridge or use cheesecloth to soak up the fat).
Depending on their size, turkeys will yield varying amounts of juices. From a 12-pound roasted turkey, you can expect about 1/2 cup defatted jus (juice). Serve this gravy over Chef Meg's Herb Roasted Turkey.
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Directions
Remove turkey from roasting pan. In a small cup, combine the flour and 1/2 cup of the stock; set aside. Skim any visible fat from roasting pan with cheesecloth. Place the roasting pan on the stove and turn the burner to medium heat. (Remember there might be fat remaining in the pan or on the outside, so don't let the heat get too hot--it will burst into flames!) Vigorously scrape the bottom of the pan with a long-handled spoon to deglaze it, and add the apple cider. Bring to a boil and reduce the liquid by half--it should take about 5 minutes at medium heat. Slowly add the remaining 3 1/2 c stock; whisk it into the cider mixture. Allow to simmer for 6 minutes. Whisk in the flour and stock mixture; bring gravy to a boil, then reduce to a simmer. The gravy will start to thicken. Add salt, pepper, and thyme. Simmer for 1-2 minutes. Remove from heat and strain.
Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.
Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.
Member Ratings For This Recipe
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SCOTTY51
This will definitely be featured on our Thanksgiving table. I usually roast a few turkey thighs and wings the week before Thanksgiving and get my stock started with the roasted turkey parts. I deglaze the pan and get my turkey gravy started early so I can be with my guests on the big day. - 11/10/09
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IRISJOHNSON
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CMFARRELL36
Thanks for the reminder to strain off fat before making gravy.
I try to remember. Usually manage but not always. Thing is, the gravy is easier to make and also tastes better, if you remember to skim off excess fat first!
My other problem - to get a dish or pan that will work both in oven and on ho - 11/20/12
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PATRICIAANN46
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FANCYQTR
