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Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.
- 4 cups Turkey Giblet Stock (see recipe)
- 3 tablespoons all-purpose flour
- 1 1/4 cups apple cider
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Companion recipe: Turkey Giblet Stock
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 the 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, 6-8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase the heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8-12 minutes.
Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1-3 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
28 calories; 0g total fat; 0g total saturated fat; 7mg cholesterol; 56mg sodium; 5g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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