- Prep Time:
- Cook Time:
- Serves:8
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.
Foodie Byte This gravy is made in two simple steps with the first step – the base – being made a day ahead of serving.
Ingredients
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Gravy Base
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½ pound (2 sticks) butter, unsalted
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3 cups (3-4 onions) yellow onion, chopped
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1/3 cup all purpose flour
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1 quart roasted turkey stock or chicken stock
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To finish gravy for the meal
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1 teaspoon sage leaf, fresh (optional)
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3/4 teaspoon thyme, fresh (optional)
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2 tablespoons heavy cream (optional)
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1/4 cup apple cider
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1 tablespoon Calvados apple brandy (optional)
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2 teaspoons kosher salt
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1 teaspoon black pepper, freshly ground
Preparation
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1
Gravy Base
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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.
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3
Sprinkle flour over the onions and mix to blend and cook for an additional 4 to 5 minutes.
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4
Add hot turkey stock whisking constantly to avoid lumping. Cook for 5 to 6 minutes to thicken.
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5
At this point the gravy ‘base’ can be chilled quickly and refrigerated for a day or two.
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6
To Finish the Gravy
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7
Reheat gravy base. If desired, add fresh herbs and cream.
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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 ¼ or less.
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9
Add apple cider and Calvados 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 Calvados and cider to the gravy base, cook for 8 to 10 minutes and continue to step #8)
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10
Season with ½ of the salt and pepper, simmer and stir for 2 to 3 minutes. Taste and adjust with additional salt and pepper if needed.
Additional Info
This “How-to” video will show you how to make great gravy—and a simple way to keep turkey meat moist.
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