Reserved drippings from a roast turkey ¼ cup apple cider 2 tablespoon bourbon or apple cider No-salt-added turkey or chicken broth ⅓ cup all-purpose flour Salt and pepper
Make sure to thaw turkey in refrigerator before dry brining. Allow 1 day per 3 1/2 to 4 pounds of turkey. Prep as directed, using 1/4 cup butter in place of turkey fat. Combine cider and bourbon; add enough broth to equal 2 cups. Melt butter in saucepan and cook as directed in Step 2; cool slightly. Transfer to an airtight container; refrigerate up to 3 days. Reheat gravy in a saucepan. If you like, add 2 to 3 Tbsp. drippings from the turkey for extra flavor.
Take It Easy:
In a small saucepan stir together one 12-oz. jar purchased turkey gravy, 1/4 cup apple cider, and 2 Tbsp. bourbon; heat through. If you like, stir in 2 to 3 Tbsp. turkey drippings and 1 Tbsp. chopped fresh sage. Makes 1 1/2 cups.
