Apple Cider Pan Gravy with Sage

Methods/Steps

1. 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.

2. 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.

3. 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.

4. 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.