- 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
- 3 tablespoon all-purpose flour
- 1 1/4 cups apple cider
- 2 tablespoon cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
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.
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.
- Serving: Per 3-tablespoon serving
- Calories: 28
- Carbohydrates: 5g
- Fat: 0g
- Protein: 1g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 7mg
- Potassium: 28mg
- Sodium: 56mg
- Exchanges: Free Food
- Carbohydrate Servings: 0