Simple Homemade Apple Herb Turkey Gravy

Simple Homemade Apple Herb Turkey Gravy

Simple Homemade Apple Herb Turkey Gravy

Prep Time

45 minutes

Cook Time

45 minutes

Serves

8 people

This gravy develops a rich flavor and color from caramelized onions and a natural roasted turkey stock.

Why Try? The combination of caramelized onion with apple cider and Calvados adds a hint of sweetness and complexity.

This gravy is made in two simple steps with the first step – the base – being made a day ahead of serving.

Ingredients

  • 3 cups (3-4 onions) yellow onion, chopped
  • 1/3 cup all purpose flour
  • 1 quart roasted turkey stock or chicken stock
  • 1/2 pound (2 sticks) butter, unsalted
  • To finish gravy for the meal
  • 1 teaspoon sage leaf, fresh (optional)
  • 3/4 teaspoon thyme, fresh (optional)
  • 2 tablespoons heavy cream (optional)
  • 1/4 cup apple cider
  • 1 tablespoon apple brandy (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground

Preparation

  • 1 GRAVY BASE:
  • 2 In a large heavy sauté pan, melt butter and sauté onions on medium heat, stirring frequently for about 15 to 20 minutes until onions are caramelized to a rich golden brown. The butter will foam as the water content of the butter and onions boils off.
  • 3 Sprinkle flour over the onions and mix to blend and cook for an additional 3 to 5 minutes.
  • 4 Add hot turkey stock whisking constantly to avoid lumping. Cook for 5 to 6 minutes to thicken.
  • 5 At this point the gravy base' can be chilled quickly and refrigerated for a day or two.
  • 6 TO FINISH THE GRAVY
  • 7 Reheat gravy base. If desired, add fresh herbs and cream.
  • 8 If you have the opportunity to use additional turkey drippings from the roasting pan, remove the turkey and hold covered in a warm place. Pour or spoon off excess fat. Add enough chicken stock or water to cover the bottom of the pan. Place pan with drippings and stock over a medium to high burner and reduce the liquid to 1/4 or less.
  • 9 Add apple cider and brandy to roasting pan and stir to deglaze the nicely browned turkey fond on the bottom and sides of the pan. With a rubber spatula, scrape all of the deglazed pan drippings through a strainer into the gravy base. (If there is no opportunity to deglaze drippings from a pan, add the brandy and cider to the gravy base, cook for 8 to 10 minutes and continue to step #8)
  • 10 Season with 1/2 of the salt and pepper, simmer and stir for 2 to 3 minutes. Taste and adjust with additional salt and pepper if needed.

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