Apple Cider Gravy

Gravy gets a bad rap, but this tasty sauce can be made with almost no fat.

1/2 c turkey juices (leftover from roasting and fat removed)
4 c chicken stock (homemade or low sodium)
1 1/4 c apple cider
pinch salt
pinch black pepper
1 t dried thyme
3 T all-purpose flour

Remove turkey from roasting pan. In a small cup, combine the flour and 1/2 cup of the stock; set aside. Skim any visible fat from roasting pan with cheesecloth. Place the roasting pan on the stove and turn the burner to medium heat. (Remember there might be fat remaining in the pan or on the outside, so don't let the heat get too hot--it will burst into flames!) Vigorously scrape the bottom of the pan with a long-handled spoon to deglaze it, and add the apple cider. Bring to a boil and reduce the liquid by half--it should take about 5 minutes at medium heat. Slowly add the remaining 3 1/2 c stock; whisk it into the cider mixture. Allow to simmer for 6 minutes. Whisk in the flour and stock mixture; bring gravy to a boil, then reduce to a simmer. The gravy will start to thicken. Add salt, pepper, and thyme. Simmer for 1-2 minutes. Remove from heat and strain.

Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.