This gravy develops a rich flavor and color from caramelized onions and a natural roasted turkey stock.
- 1/2 pound (2 sticks) butter, unsalted
- 3 cups (3-4 onions) yellow onion, chopped
- 1/3 cup all purpose flour
- 1 quart roasted turkey stock or chicken stock
- 1 teaspoon sage leaf, fresh (optional)
- 3/4 teaspoon thyme, fresh (optional)
- 2 tablespoons heavy cream (optional)
- 1/4 cup apple cider
- 1 tablespoon Calvados apple brandy (optional)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- In a large heavy saute pan, melt butter and saute 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 4 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.
- 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 Calvados 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 Calvados 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.