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Why It's Good:
Because, to put it simply, gravy rocks. It makes turkey more moist, and mashed potatoes even better. The addition of apple cider to this recipe gives it the perfect seasonal spin.
Why It's Green:
Making your own gravy and stock ensures that no parts of the turkey go to waste. Plus when you cook at home, there's no shipping and packaging of canned or jarred gravy or stock to leave a carbon footprint.
Apple Cider Gravy
- Pan juices reserved from turkey
- 1 cup apple cider
- 4 cups turkey stock (recipe below)
- Kosher salt and freshly ground pepper to taste
1. Pour all the pan juices from the turkey into a glass measuring cup. Let stand until fat rises to the surface (about 10 minutes); skim it off.
2. Place the roasting pan over medium-high heat. Add 1 cup cider to pan. Simmer, scraping up brown bits until liquid boils and all the crisp bits are unstuck from pan. Add turkey stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 15 to 20 minutes. Add defatted pan juices, and boil 10 minutes. You should have about 3 cups of pan gravy. Season to taste, strain into a warm gravy boat, and serve with turkey. Season with salt and pepper to taste.
Turkey Stock
Use this easy recipe to make extra-rich broth for the stuffing and gravy. It also makes an excellent soup base for leftover turkey-vegetable soup. You can also use a chicken carcass instead of the wing tips, neck and giblets. - Susie Quick
Makes about 2 quarts
Preparation time 5 minutes
Total time: 1 hour 1/4 hours
- 2 quarts homemade or purchased organic chicken broth
- 4 cups water
- Wing tips, neck, and giblets (excluding liver) from turkey
- 1 onion, peeled and quartered
- 1 large carrot, quartered
- 1 bay leaf
1. Place all the ingredients in a large stockpot and bring to a boil; lower heat and gently simmer at least 1 1/2 hours, skimming off foam from top as necessary.
2. Strain into a bowl and discard solids (if desired, chop up giblet meat and add to gravy).
