Ingredients Jump to Instructions ↓

  1. 3 tablespoons fat from roasted turkey Pan scrapping from roasted turkey

  2. 1 - 13 3/4-ounce can reduced-sodium chicken broth

  3. 1/3 cup apple cider or unsweetened apple juice

  4. 3 cloves garlic, crushed

  5. 3 tablespoons all-purpose flour

  6. 1 tablespoon bourbon or orange juice

  7. 1/2 teaspoon grated orange peel

  8. 2 tablespoons margarine or butter

Instructions Jump to Ingredients ↑

  1. Instructions Scrape turkey roasting pan to loosen browned bits; tilt pan and pour off fat and drippings into 4-cup glass measure. Let fat rise to surface; skim off 3 tablespoons fat and place in 2-quart saucepan. Discard remaining fat. To drippings in measure add chicken broth and apple cider or unsweetened apple juice, or enough to make 3 cups liquid; set aside. Set saucepan with fat over medium heat; stir in garlic and flour until flour and fat are well-blended. Cook 2 minutes, stirring constantly until mixture is golden; gradually stir in reserved liquid. Bring to boil, stirring; cook 5 minutes longer. Remove from heat; stir in bourbon or orange juice, orange peel, and, if desired, margarine or butter.


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