Hard Cider Gravy

• 10 tablespoons (1 1/4 sticks) unsalted butter, divided
• Neck and giblets from 1 turkey (optional)
• 8 garlic cloves, peeled, crushed
• 4 sprigs rosemary
• 4 cups low-sodium chicken broth
• 1/2 cup all-purpose flour
• 2 cups hard cider
• 1/4-1/2 cup roast turkey pan drippings (optional)
• Kosher salt, freshly ground pepper

1. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add turkey neck and giblets, if using, and cook, turning occasionally, until golden brown and browned bits form on bottom of saucepan, 5-8 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 2 minutes.
2. Add broth and bring to a boil; reduce heat and simmer until reduced to about 2 1/2 cups, 20-25 minutes. Strain stock through a fine-mesh sieve into a large measuring cup or medium bowl; discard solids. Cover and keep stock warm.
3. Heat remaining 9 tablespoons butter in another medium saucepan over medium heat. Add flour and cook, whisking constantly, until flour is a deep golden brown, 8-10 minutes. Gradually whisk in warm stock. Add cider and pan drippings and bring to a boil. Reduce heat and simmer until flavors meld and gravy is thickened, 25-30 minutes; season with salt and pepper.

unsalted butter, turkey, garlic, rosemary, lowsodium, allpurpose, hard cider, turkey pan, kosher salt

Taken from www.epicurious.com/recipes/food/views/hard-cider-gravy-51198870 (may not work)