CIDER GRAVY

Steps:

• To Make Turkey Stock: Place giblets and rest of stock ingredients in large pot. Add 8-10 cups of water. Bring to a boil and simmer for about 1 hour. Skimming foam from surface. Pour stock through fine-mesh sieve into large bowl, discarding solids. Let cool, cover and refrigerate. Scrape off and discard fat. Stock can be made ahead and refrigerated up to 2 days. Reheat in saucepan over low heat before using for gravy. To Make Gravy Pour turkey pan juices into large fat separating/measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then carefully pour juices into measuring cup, reserving fat in separator. Add enough turkey broth to measure 7 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and apple cider and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top whisk well to dissolve.)