This is a great gravy recipe to use when you're grilling a Thanksgiving turkey and don't have a pan to collect the juices. A quick turkey stock made from the neck and giblets (removed before the turkey roasts) is enhanced by a nutty roux and brightened by a splash of apple cider. As Nicki says, “it's the perfect autumnal gravy.”
Quick Turkey Stock
1 tablespoon extra-virgin olive oil
Neck and gizzards (minus liver) from 1 turkey
1 large onion, halved with skin on
2 cloves garlic, skin on
1 large carrot, roughly chopped
2 celery ribs, roughly chopped
8 white peppercorns
5 allspice berries
2 bay leaves
3 thyme sprigs
4 cups water
1 cup low-sodium chicken stock
Heat the olive oil in a medium saucepan over medium-high heat. Sear turkey neck and gizzards, onion, garlic, carrot and celery for 5 minutes, until browned.
Add spices and pour in water and chicken stock. Bring to a boil, reduce heat and simmer for 1 hour. Strain.
Makes 3 cups
“Sans Pan” Cider Gravy
4 tablespoons butter, cut into 1 tablespoon chunks
1/4 cup all-purpose flour
3 cups hot Quick Turkey Stock
1 cup apple cider
2 thyme sprigs
1 tablespoon minced sage
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Melt butter in a medium, heavy-bottomed saucepan over medium heat. Whisk in flour and continue to whisk frequently for 3-5 minutes, until mixture turns deep golden and begins to smell toasted and nutty. Slowly pour in hot turkey stock, whisking constantly (it will hiss and may spatter a bit). Then whisk in cider.
Add thyme and sage, and bring mixture to a boil. Reduce heat and simmer for 5-7 minutes, until mixture mixture has thickened. Stir in apple cider vinegar and season with salt and pepper.
Makes 3 cups