Savory Cider and Thyme Turkey Gravy

1. 1

   Strain any pan drippings from your roasted turkey into a fat separator (or measuring cup).

2. 2

   Let it stand for 5 minutes so the fat rises to the top.

3. 3

   Leaving the fat behind (or spooning it off if not using a separator), pour the juices at the bottom into a large (4-cup) measuring cup.

4. 4

   Place the empty turkey roasting pan across two stove burners on medium-high heat.

5. 5

   Add hard cider or dry white wine and cook, stirring and scraping up any brown bits, for 1 minute.

6. 6

   Pour the cider mixture into the measuring cup with the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total (you'll need 2 to 3 cups broth).

7. 7

   Melt unsalted butter in a large saucepan over medium heat.

8. 8

   Sprinkle 1/3 cup all-purpose flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.

9. 9

   Gradually whisk in the 4 cups liquid; bring to a boil.

10. 10

    Add thyme sprigs, reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Strain just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.