Citrus Gravy
Makes about 2 cups
  • Reserved pan drippings from Cider-Brined Turkey Breasts
  • 11/2 cups chicken broth, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ⅓ cup apple cider
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon ground black pepper
  • Kosher salt
  1. Strain reserved pan drippings through a fine-mesh sieve into a liquid measuring cup to measure ½ cup, discarding solids. Add ½ cup chicken broth to drippings.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, until smooth, 2 to 3 minutes. Gradually whisk in drippings mixture, cider, and remaining 1 cup broth until smooth; bring to a boil, whisking constantly. Reduce heat to medium-low, and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in thyme, pepper, and salt to taste.
Kitchen Tip: If you prefer a thinner gravy, whisk in up to ½ cup more broth for your desired consistency.
Recipe by Paula Deen Magazine at