Cider Gravy for Bacon-Herb Butter Turkey

This gravy accompanies the below turkey recipe. It sounds complicated and time wasting, but it's worth it in the long run to see your husband's big smile and hear the compliments!!! (If you don't understand either of these recipes, please comment or email me to ask questions.)

1/4 Cup reserved fat from turkey drippings
2 1/2 Cups chopped celery
2 Cups coarsely chopped onions
6 large sprigs of thyme (I used loose thyme)
1/4 tsp black peppercorns
1/2 Cup Apple Cider
2 Tbsp Apple Cider Vinegar
6-8 Cups chicken stock
4 sage leaves (I didn't have these, so I ommited this)

*Place 1/4 Cup drippings in saucepan along with celery, onions, thyme and peppercorns. Place in 425 oven and roast for 10 minutes. Add apple cider and vinegar, roast 10 more minutes. Reduce temperature to 375 and add chicken broth and sage. Cook uncovered for 1 1/2 hours. Pour base through strainer; discard solids.

*(To do this step, see vegetable ingredients in below turkey recipe) Pour vegetables and pan drippings into strainer. Mash vegetables to get all possible liquid out of them. Discard solids. Pour remaining drippings in pan and place on stove top. Place 1/2 Cup flour into cup and add cold water and whisk with fork. Add to drippings and stir 3 minutes. Add gravy base and simmer until smooth, and thickened, whisking frequently for about 5 minutes. Season gravy with salt and pepper.

Again, it sounds A LOT harder than it really is, but the results are delicious! I served the turkey and gravy with smashed red potatoes, green beans and yeast rolls. Mmmm, mmm!!