Yield: Yields 5 cups gravy.
I think a fresh organic turkey tastes best. You can make the gravy while the turkey is roasting.
Finish the gravy — Skim the fat off the reserved pan juices and add the juices to the reduced cider stock. Bring the liquid to a simmer (skimming off any more fat if necessary) and slowly whisk in about one-third of the roux until it’s absorbed and the gravy thickens. Add more roux if you like a thicker gravy or more stock or apple cider if you want it thinner. Strain the gravy (the apple will have disintegrated), and season with 2 tsp. salt and 1 tsp. pepper or to taste. Add the thyme and keep the gravy warm (put the pot, loosely covered with foil, on a hot plate if you have one).
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This is the best turkey gravy by far. I've made it 3 years in a row and everyone loves it. It's worth the extra work and homemade stock makes a huge difference.
Absolutely delicious. We made turkey stock a few days in advance and used it instead of chicken stock for the gravy. We also lined the turkey's cavity with cheesecloth, and packed it with 4 to 5 cups stuffing, and then tied ends of cheesecloth together. We roasted the bird breast side down and when we flipped it half way through we removed the stuffing and finished roasting the bird without it. We mixed the partially cooked stuffing with the rest of the recipe that had been held back and baked the combined stuffing according to the recipe. This is the third year we have made this recipe and it is always a big hit.
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