A touch of Applejack spikes the flavor of this gravy, adding a subtle hint of the fermented and distilled, tree-ripened apples. It’s a terrific complement to the apple cider-brined turkey.
In a saucepan over medium heat, melt the butter and swirl to coat the pan. Add the minced heart, gizzard, and neck meat and sauté until heated through, about 1 minute.
Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock until the flour is dissolved.
Add the remaining 2 cups stock to the pan and bring to a simmer, Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Stir in the applejack. Season to taste with salt and pepper. Add more applejack, if desired. Keep warm until ready to serve.
Nutritional information is based on 7 servings, 1/2 teaspoon of salt, but does not include cooked heart, gizzard, and neck meat, or Turkey Stock for Gravy.