- Reserved roasting pan with turkey drippings, neck, and giblets from <a href="/recipe/dry-brined-roasted-broad-breasted-white-turkey">Dry-Brined Roasted Broad-Breasted White Turkey</a> or <a href="/recipe/roasted-heritage-turkey">Roasted Heritage Turkey</a
- 1/2 cup Calvados or brandy
- 4 1/2 cups <a href="/homemade-turkey-stock">Homemade Turkey Stock</a>, <a href="/homemade-chicken-stock">Homemade Chicken Stock</a>, or store-bought low-sodium chicken stock
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Strain drippings from roasting pan through a sieve, and press to extract liquids; reserve pan. (Shred neck meat and chop giblets if making giblet version, step 4; otherwise, discard.) Pour drippings into a glass measuring cup or a fat separator. Let stand until separated, about 10 minutes. Pour off fat.
- Place pan on stove across 2 burners. Add Calvados. Bring to a simmer over medium-high heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock; bring to a simmer.
- Meanwhile, whisk together remaining 1/2 cup stock and the flour until smooth. Slowly whisk stock-flour mixture into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
- Remove from heat. Add butter, and swirl pan until butter melts. Strain gravy through a fine sieve; discard solids. Return shredded meat and chopped giblets to gravy if desired. Serve immediately or keep warm over low heat.
Storage: Gravy can be refrigerated for up to 1 week. Reheat before serving.