Cider Pan Gravy

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Cider Pan Gravy

Cider Pan Gravy


  • Pan scrapping from roasted turkey
  • 3 tablespoons fat from roasted turkey
  • 2 tablespoons margarine or butter optional
  • 1/2 teaspoon grated orange peel
  • 1 tablespoon bourbon or orange juice
  • 3 tables


  • Scrape turkey roasting pan to loosen browned bits; tilt pan and pour off fat and drippings into 4-cup glass measure. Let fat rise to surface; skim off 3 tablespoons fat and place in 2-quart saucepan. Discard remaining fat. To drippings in measure add chicken broth and apple cider or unsweetened apple juice, or enough to make 3 cups liquid; set aside. Set saucepan with fat over medium heat; stir in garlic and flour until flour and fat are well-blended. Cook 2 minutes, stirring constantly until mixture is golden; gradually stir in reserved liquid. Bring to boil, stirring; cook 5 minutes longer. Remove from heat; stir in bourbon or orange juice, orange peel, and, if desired, margarine or butter.

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