Make this low-fat gravy in the roasting pan while the turkey rests.
Apple cider adds rich fall flavor.
Turkey stock adds great flavor to the gravy, but you could use chicken broth instead with good results.
Add bay leaf, thyme and peppercorns.
Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
Strain stock through a fine-mesh sieve into a medium bowl and let cool.
To prepare gravy: When you remove the turkey from the roasting pan, leave the roasted shallots behind.
Skim off any visible fat from the pan juices.
Set the roasting pan over two burners on medium-high heat.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
