Cider Gravy

Ingredients

• Neck and giblets from a 10- to 12-pound turkey
• 6 cup water
• 1 medium onion, peeled and quartered
• 1 medium carrot, chopped
• 1 stalk celery
• 1 bay leaf
• 1 sprig thyme
• 1 tsp whole black peppercorns
• 4 cup Turkey Giblet Stock or reduced-sodium chicken broth, divided
• 3 tbsp all-purpose flour
• 1 1/4 cup apple cider
• 2 tbsp cider vinegar
• 1/4 tsp salt
• Freshly ground pepper, to taste

Instructions

1. To prepare stock: Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.
3. To prepare gravy: When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
4. Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
5. Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
6. Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.