THE BROWNER THE PLATE THE BETTER:

Cider gives gravy sparkle (Susan Sampson, 10/05/07, Toronto Star)

Neck and giblets (excluding liver) from large turkey

3 stalks celery, cut in 2-inch lengths

2 large carrots, scrubbed, cut in 2-inch lengths

2 onions, quartered

4 sprigs parsley

1 bay leaf

6 cups water

1/2 tsp kosher salt + more to taste

1/4 tsp freshly ground pepper + more to taste

3 cups turkey drippings (2-3/4 cups defatted turkey juices + 1/4 cup fat)

500 mL can hard cider

1/2 cup all-purpose flour

Put neck, giblets, celery, carrots, onions, parsley and bay leaf in stock pot. Add water, 1/2 teaspoon salt and 1/4 tsp pepper. Bring to boil on high heat. Skim and discard froth. Reduce heat to medium-low. Simmer, partly covered, 1-1/2 hours. Strain. Discard solids. Reserve 3 cups for gravy. Transfer remainder to container, cover and refrigerate for other uses.

Pour drippings into roasting pan used for turkey. Bring to boil over two burners on medium-high heat, scraping up browned bits with whisk. Add 1-1/2 cups cider. Cook, whisking frequently, until slightly syrupy and reduced to 3 cups, about 10 minutes.

Put remaining cider and flour in medium jar or tub with tight lid. Shake until smooth. Whisking constantly, drizzle flour mixture into roasting pan. Whisk until thick, about 2 minutes. Whisking constantly, slowly pour in reserved 3 cups stock. Turn heat to medium or medium-low to maintain peppy simmer. Cook, whisking occasionally, 10 minutes, until thick and slightly reduced. Add salt and pepper to taste.