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4.3 of 5 (17)

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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
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Apple Cider Gravy

Submitted by: CHEF_MEG
Apple Cider Gravy

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

    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.






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Member Ratings For This Recipe



  • 10 of 10 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    Just made this to go with a roasted chicken, amazing and easy! - 9/12/10

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  • 1 of 1 people found this review helpful
    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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  • This recipe has become my standard whenever we have turkey or chicken. The whole family loves it. - 11/20/12

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  • I may have to try this again. I didn't make it from this recipe the last time, but one from a magazine and got it too sweet. I will see if I can get this one to turn out better. Now if I can just find the apple cider. - 11/20/12

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  • This sounds yummmmmmmy! - 11/20/12

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  • I'm bringing gravy to our family's feast, but not roasting the turkey, is there something I can substitute for the turkey juices? - 11/20/12

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  • Good
    0 of 2 people found this review helpful
    Sounds like a nice alternative... - 11/20/12

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  • Definitely on the menu this year! I'm assuming the chicken stock can be substituted for Turkey stock? - 11/16/12

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  • This sounds yummy and different. I have cider in my fridge now I might try this for Thanksgiving! - 11/16/12

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  • I made this one last year and it was delish! I'm making it again this year! - 11/16/12

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  • I will try to make this soon - my gravies are usually a disaster but interesting flavor so I'll try again - 11/3/12

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  • my sister made this and it was very good! - 11/24/11

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  • This is so delish! I always thought you hadhave roux with flour and butter, I didn't think I'd get the thick gravy I wanted without the roux, but adding the flour to warm stock then adding that to the rest of the stock and cider reduced was wonderful and soooo easy. I love the flavor the cider adds! - 11/24/11

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  • love the flavor of this recipe, but as I am not a gravy maker, mine always seems to come out thin. but this was our second year of using this recipe. - 11/24/11

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  • This gravy was a hit for Thanksgiving. Very easy to make and quite delicious. It felt so much lighter than the gravy's I have had before. Our kids and adults all enjoyed it. I will definately make again next year. - 11/27/10

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  • Made this for thanksgiving and it was yummy. I'm not a fan of gravy, but couldn't serve thanksgiving dinner without. I really ended up enjoying it. A few of my guests that also didn't like gravy really enjoyed it. Plus it was easy to make. We are hanging onto this recipe for next year. - 11/26/10

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  • Everyone loved this! The apple cider nicely compliments the other flavors. - 11/26/10

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  • my second day with spak people and i must prepared the thanksgiving menu it sounds very helpful i will follow it to the t - 11/19/10

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  • Sounds yummy! - 11/9/10

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  • Definitely going to make this for Thanksgiving, it sounds amaaazzzzing! - 11/8/10

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  • Everyone loved this and will be an annual favorite! - 11/29/09

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  • I kind of messed this recipe up due to mis-reading it but it still turned out alright. I didn't care for the apple flavor but my hubby loved it. Worth a try :o) - 11/27/09

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  • I am planning on using this today Thanksgiving 09. It sure does sound eaay.
    Happy Thanksgiving to ALL! - 11/26/09

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  • This sounds awesome. It's on my list for this year. - 11/22/09

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