Apple Cider Gravy (low calorie turkey gravy)

apple cider gravy in a white gravy boat.

5 from 86 votes

Apple Cider Gravy (low calorie turkey gravy)

This delicious lightly sweet and savory Apple Cider Gravy is very easy to make with lots of ways to change it up. It's a great option for a lower calorie eating plan and can be made without a Thanksgiving turkey.

Prep Time5

Cook Time15

Total Time20

Course: Sauce, Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: ¼ cup servings (total yield: 2 cups)

Calories: 40kcal

Author: Toni Dash

Ingredients

4 cups low sodium chicken stock
1 cup apple cider
2 tablespoons cornstarch
½ cup turkey pan drippings defatted (see notes)
kosher salt a pinch or to taste
freshly ground black pepper a pinch or to taste

Instructions

Stove top method (not using roasting pan)

Combine ¼ cup chicken stock with the cornstarch. Whisk to make a slurry. Set aside.
2 tablespoons cornstarch
In a large saucepan combine the remaining stock (3 ¾ cups), apple cider and defatted turkey drippings. Bring to a boil, allow to cook at a low bowl until it is reduced by half (to 2 ½ cups).
1 cup apple cider, ½ cup turkey pan drippings
Whisk in the cornstarch slurry. Bring to a boil again then reduce to simmer. Allow to thicken stirring periodically.
Add a pinch of salt and pepper or to taste. If the turkey drippings included solid bits, pass the gravy through a fine-mesh sieve or strainer before serving (if desiring smooth gravy). Discard the strained solids.
kosher salt, freshly ground black pepper

If using the turkey roasting pan (after roasting a turkey)

Prepare the cornstarch slurry as described above.
Pour the pan drippings into a fat separator or skim any visible fat from the drippings. Return ½ cup to the roasting pan.
Place the pan over a stovetop burner on medium heat. Add the apple cider and remaining stock.
Bring to a simmer, stirring and scraping any cooked bits from the bottom of the roasting pan. Cook until it has reduced by half (to 2 ½ cups).
Add the cornstarch slurry and continue to simmer until the gravy thickens. Salt and pepper to taste, pass through a strainer and serve.

Notes

Nutrition Facts notes

The calories in the pan drippings can vary depending on how you cooked the turkey or what you basted it with. Defatting the drippings should remove most of the fat however.
Weight Watchers. There is no tracker entry for pan drippings so we increased the stock amount and added 1 teaspoon of butter to account for any residual fat after straining the drippings.

Defatted pan drippings. Put the pan drippings in a gravy separator or fat separator. Give it a minute to separate the fat from the liquid. Pour ½ cup of the liquid into a measuring cup.

You can use the cooking juices from Instant Pot. If making a turkey in the Instant Pot, use the cooking juices instead of pan drippings. Put them through a fat separator and use ½ cup.

Freezer trick. If you don’t have a fat separator place the pan drippings in a bowl or liquid measuring cup and place in the freezer. As the mixture chills the fat layer will become solid on the top. Skim it off and discard. Using the remaining liquid for the gravy.

For more gravy; lessen the reduction. Reducing the liquids intensifies the flavor. But if you don’t want to make a double batch for a larger group you can simmer the liquids to only reduce it by one third (to about 3 ¾ cups).

For thicker gravy. Use more cornstarch. Increase the amount of cornstarch to 3 tablespoons and add an extra 1 tablespoon chicken stock to the slurry (just subtract is from the remaining stock).

No pan drippings (or don't want to use them)? Add ½ cup additional stock plus 1 tablespoon of butter. Though you don't absolutely have to add the butter, fat gives flavor so it will replace some of the flavor added by the pan drippings.

Add some fresh herbs. If you want the gravy to have more aromatic flavors add some fresh sage, bay leaves, or fresh thyme sprigs when simmering. Strain and discard before serving your homemade gravy.

How to store

Store it in an airtight container or jar in the refrigerator for 3-4 days.

How to Freeze it

Allow it to cool. Then store in a freezer safe airtight container for 4-6 months. Thaw in the refrigerator.

Nutrition