Add a little apple brandy if you wanna be All-Extra about it
Sage & Apple Cider Gravy
Ingredients
- 4 tbsp unsalted butter
- 5 tbsp flour
- 3 cups turkey pan drippings + turkey stock, to equal 3 cups total
- 1 cup apple cider
- 2 tbsp apple brandy (optional)
- 1 tbsp finely chopped sage
- Kosher salt and freshly ground black pepper
Instructions
- After roasting your turkey, transfer it to a cutting board and cover with foil to let it rest before carving.
- Pour the turkey pan drippings from the roasting pan into a gravy separator or a large measuring cup and let stand a few minutes, until the fat separates & rises to the top. Discard the fat and keep the rest of the turkey drippings in a large measuring cup. Now, add enough turkey stock to the pan drippings to equal 3 cups total. Set aside.
- Meanwhile, over medium-heat in the roasting pan, melt 4 tablespoons of butter. Stir the flour into the butter to make a thick paste (roux) and cook for 1-2 minutes, stirring constantly.
- Slowly whisk the turkey liquid into the roux, then whisk in the apple cider. Continue whisking until all the lumps have dissolved.
- Bring the gravy to a simmer and let cook for 10 minutes. Feel free to thin the gravy if necessary with a little more turkey stock until it’s the consistency that you like.
- Finally, turn off the heat, stir in the apple brandy and the sage. Taste, and re-season with salt and pepper if necessary. Pour into a gravy boat and serve!
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