Calvados Gravy

Name: Calvados Gravy
Prep time: 15 min
Total time: 45 min
Yield: Makes 4 cups
Ingredients: Reserved roasting pan with turkey drippings, neck, and giblets from Dry-Brined Roasted Broad-Breasted White Turkey or Roasted Heritage Turkey</a; 1/2 cup Calvados or brandy; 4 1/2 cups Homemade Turkey Stock , Homemade Chicken Stock , or store-bought low-sodium chicken stock; 1/4 cup plus 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter

Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings--discard them in step 1 for a smooth gravy, or return them to the pan at the end for a giblet gravy.

Source: Martha Stewart Living, November 2010

45 mins 15 mins Makes 4 cups

Total Time Prep Yield

Ingredients

Reserved roasting pan with turkey drippings, neck, and giblets from Dry-Brined Roasted Broad-Breasted White Turkey or Roasted Heritage Turkey
1/2 cup Calvados or brandy
4 1/2 cups Homemade Turkey Stock, Homemade Chicken Stock, or store-bought low-sodium chicken stock
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Directions

1. 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.
2. 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.
3. 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.
4. 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.