Flavorful and lump-free, this gravy will not let you down.
Make Ahead: The gravy base (all but the drippings) can be prepared up to 2 days in advance; refrigerate in an airtight container.
Servings: 3 cups
- For the gravy base
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced thyme leaves
- 1 tablespoon minced sage leaves
- 1/4 teaspoon minced rosemary leaves
- 1/4 teaspoon freshly grated nutmeg
- 4 cups low-sodium chicken broth
- 2 cups apple cider
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons flour
- 1/2 cup heavy cream
- 2 tablespoons apple-flavored brandy (such as calvados or applejack) or other brandy
- For the gravy
- Turkey pan juices/drippings
- Freshly ground black pepper
For the gravy base: Combine the parsley, thyme, sage, rosemary and nutmeg in small bowl.
Combine the chicken broth and apple cider in a large, heavy saucepan; bring to a boil over high heat and cook uncovered for about 20 minutes, or until the mixture has reduced to 3 cups. Transfer the reduced mixture to a medium bowl.
Return the saucepan to the stove, over medium-high heat, and add the butter, stirring just until melted. Add the flour and cook, stirring, for 1 minute. Whisk in the reduced chicken broth-cider mixture, then the cream, brandy and the herb mixture. Bring to a boil, then reduce the heat to medium-low and cook for about 15 minutes, whisking often, until the mixture thickens and has reduced to 2 3/4 cups. Remove from the heat. (At this point, the gravy base may be cooled to room temperature, then refrigerated in an airtight container.)
For the gravy: Heat the gravy base in the large, heavy saucepan over medium-high heat, stirring occasionally.
Meanwhile, transfer the turkey pan juices/drippings from a roasted turkey to a large fat-separator measuring cup. Add about 1 cup of the defatted juices/drippings to the gravy base and bring to a boil, whisking occasionally; cook for several minutes until the gravy thickens enough to coat the back of a spoon. Season with pepper to taste; transfer to a gravy boat and serve hot.
Adapted from a 2003 Bon Appetit recipe.
Tested by Jane Black.
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