- GRAVY BASE:
- 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.
- Sprinkle flour over the onions and mix to blend and cook for an additional 3 to 5 minutes.
- Add hot turkey stock whisking constantly to avoid lumping. Cook for 5 to 6 minutes to thicken.
- At this point the gravy base' can be chilled quickly and refrigerated for a day or two.
- TO FINISH THE GRAVY
- Reheat gravy base. If desired, add fresh herbs and cream.
- 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.
- 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)
- 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.
Calories 256, Carbohydrates 10g, Cholesterol 61mg, Fat 24g, Fat Calories 209, Fiber 1g, Protein 2g, Saturated Fat 15g, Sodium 951mg. Daily Values: Calcium 22.58mg 2%, Phos 29.72mg 3%, Copper 0.04mg 2%, Zinc 0.16mg 1%, Panto 0.13mg 1%, Biotin 2.15mcg 717%, Iodine 1.2mcg 1%, Magnesium 8.09mg 2%, Iron 0.38mg 2%, Vitamin B6 4%, Vitamin C 7%, Vitamin B12 1%, Vitamin D 4%, Vit E-a-Toco 2%, Vitamin A 14%. Percent Daily Values are based on a 2,000 calorie diet.