This time of year we’re always looking for ways to indulge without breaking the calorie bank. We found this low-fat gravy that use apple cider and cider vinegar to add that unique holiday flavor. You can make this gravy in the roasting pan while the turkey rests.
- 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
- 3 tablespoons all-purpose flour King Arthur Flour All-Purpose Flour Unbleached
- 1 1/4 cups apple cider Martinelli’s Sparkling Cider
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt Morton Iodized Salt
- Freshly ground pepper, to taste
Active 20 m | Ready In 20 m
- 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.
CLICK HERE for recipe and nutrition information.