Cider Gravy

This comprehensive recipe begins by making stock from turkey giblets, celery, carrots, onion, and aromatic seasonings. The gravy incorporates turkey pan drippings and gets a subtle sweetness from apple cider.

neck and giblets (excluding liver) from 1-12 lb turkey
3 ribs celery, chopped into 2" pieces
3 carrots, chopped into 2” pieces
2 medium onions, quartered
1 bay leaf
4 sprigs parsley sprigs
coarse sea salt
pepper, freshly cracked
1-12 oz bottle hard cider or apple cider
½ cup all-purpose flour, unbleached

Make giblet broth: In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups water, and ¼ tsp. pepper; bring to a boil over high heat. Skim; reduce heat, and simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids.  Set aside. (To store: Cool to room temperature, transfer to a container, cover, and refrigerate up to 1 day.)
 
Transfer turkey from pan to a serving platter.  Place pan on stove across two burners. (If using a disposable pan, pour drippings and browned bits from pan into a medium saucepan and proceed).  Over medium-high heat, bring drippings to a boil; cook, scraping up browned bits, until syrupy.  Add cider; cook, stirring constantly, until syrupy, 6-10 minutes. Add flour and cook, stirring until incorporated, about 2 minutes.
 
Stir in giblet broth, a little at a time.  Bring to a simmer, stirring constantly, until gravy reaches desired thickness, 15-20 minutes. 

For a smoother consistency, strain gravy through a fine-mesh sieve, if desired; discard solids.  Season generously with salt and pepper. 

Keep warm; whisk well before serving.

Makes 4 cups.