Ingredients Jump to Instructions ↓

  1. 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided

  2. 3 tablespoons all-purpose flour

  3. 1 1/4 cups apple cider

  4. 2 tablespoons cider vinegar

  5. 1/4 teaspoon salt

  6. Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.

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

  3. 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.

  4. 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.


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