Apple Cider GravySubmitted by: CHEF_MEG
IntroductionGravy 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.
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 black pepper
1 t dried thyme
3 T all-purpose flour
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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Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.
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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
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