Apple Cider Pan Gravy with Sage
Add a different twist to the gravy this year with the tart sweet flavor of apple cider, complemented by the aroma of fresh sage and a splash of apple brandy. Perfect with roast turkey and all the trimmings!
Pan juices from a roast turkey
3 tablespoons butter (optional)
4 1/2 tablespoons all-purpose flour
1 cup apple cider
3/4 ounce Glace de Volaille Gold® dissolved in 2 cups hot water
2 tablespoons Calvados (or other apple brandy)
1 tablespoon chopped fresh sage
Salt and ground black pepper
After you've roasted the turkey, transfer it to a cutting board and cover with foil to let it rest before carving. Pour the juices from the roasting pan into a gravy separator or a large measuring cup and let them stand a few minutes, until the fat rises to the top.
Spoon 3 tablespoons of the fat back into the roasting pan over medium-low heat, or melt 3 tablespoons of butter in the roasting pan. Discard the remaining fat and reserve the rest of the juices in a large measuring cup. Stir the flour into the fat or butter in the roasting pan to make a thick paste (roux) and cook for 1-2 minutes, stirring constantly.
Add the cider and enough diluted Glace de Volaille Gold® to the juices in the measuring cup to equal 3 cups of liquid. Gradually whisk the liquid mixture into the roux and continue whisking until all the lumps have dissolved.
Stir with a wooden spoon, scraping up all the browned bits from the pan into the gravy. Bring the gravy to a simmer and cook for 10 minutes. Thin the gravy if necessary with a little addtional diluted Glace de Volaille Gold®. Stir in the apple brandy and the sage and season to taste with salt and pepper.
To make this gravy gluten-free, just substitute rice flour for the all-purpose (wheat) flour.