Best Calvados Gravy Recipes

CALVADOS (APPLE BRANDY) GRAVY

Steps:

• Place the sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir).
• Carefully add cider, stirring constantly (mixture will bubble vigorously).
• Stir in brandy; cook 1 minute.
• Add broth, lemon juice, nutmeg and salt.
• Combine water and cornstarch, stirring with a wire whisk; add to the gravy. Bring to a boil and cook 1 minute, stirring constantly.

CALVADOS GRAVY

Steps:

• Strain drippings from roasting pan through a sieve, and press to extract liquids; reserve pan. (Shred neck meat and chop giblets if making giblet version, step 4; otherwise, discard.) Pour drippings into a glass measuring cup or a fat separator. Let stand until separated, about 10 minutes. Pour off fat.
• Place pan on stove across 2 burners. Add Calvados. Bring to a simmer over medium-high heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock; bring to a simmer.
• Meanwhile, whisk together remaining 1/2 cup stock and the flour until smooth. Slowly whisk stock-flour mixture into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
• Remove from heat. Add butter, and swirl pan until butter melts. Strain gravy through a fine sieve; discard solids. Return shredded meat and chopped giblets to gravy if desired. Serve immediately or keep warm over low heat.

APPLE-SCENTED ROAST TURKEY WITH CIDER-CALVADOS GRAVY

Steps:

• Brine Turkey: A day before serving, brine turkey 1 hour per pound. Combine salt, brown sugar, and ancho powder in a brining bag or stockpot. Purée 2 cups cider, garlic, and apples. Add to brine with remaining cider and 4 quarts cold water. Whisk to dissolve salt and sugar; add turkey. Keep turkey cold by refrigerating or placing in a cooler with ice. Bring to room temperature before cooking. Make Broth: Brown neck, giblets, and chicken pieces in a skillet. Transfer to a 6-quart pot. Pour half the fat out of skillet and return to heat. Stir in vegetables and spices. Cook until just browned, 12-14 minutes. Add Calvados and wine. Bring to a boil and scrape up brown bits on bottom of skillet. Transfer to pot. Add enough water to cover by 1 inch and bring to a slow simmer. Partially cover and cook, without stirring, 4-5 hours. Add more water as needed to keep solids covered. Strain, cool, and skim fat from top. Roast Turkey: Heat oven to 450 F. Place vegetables, 1 chopped apple, 1½ cups basil, and wine in bottom of pan. Liquid should cover bottom of pan by ½ inch. Pat turkey dry and tie legs. Tuck remaining apple and basil into cavity. Rub turkey with butter, rubbing some under the breast skin. Dust with pepper (turkey is already salted from brine). Roast, basting frequently with pan juices, until thigh temperature reaches 165-170 F. Make Gravy: Remove 2/3 vegetables in roasting pan, cut into small pieces, and add to a skillet. Discard rest. Skim fat from pan juices and add to skillet. Add Calvados, wine, and cider; bring to a boil. Cook down to a syrup, 6-8 minutes. Reheat all but 1 cup of broth. Add 2/3 broth to skillet. Boil, stirring constantly, until reduced by half, about 15 minutes. Stir in remaining broth and boil. Remove vegetables. Whisk together reserved 1 cup broth and flour until smooth. Whisk slurry into simmering gravy. Keep simmering and whisking until gravy is smooth and lightly coats the back of a wooden spoon, about 20 minutes. Stir in basil.