My gluten free turkey gravy recipe is made from scratch using the pan juices from our oven-roasted tender, juicy bird! All you need is 4 ingredients and you can be smothering your Thanksgiving feast with creamy, rich gravy in just 15 minutes.
You are going to love this simple gluten-free gravy recipe, it’s also dairy-free. While we are using turkey drippings, you could also use homemade chicken stock or turkey broth as well. By using the leftover pan drippings you don’t have to buy extra ingredients, and you know exactly what’s going into the gravy. The flavor is out of this world and you can skip all the preservatives and additives.
We know you are going to load your turkey up with gravy, but the gravy also tastes amazing on this Thanksgiving Stovetop stuffing, and it wouldn’t be a holiday meal without classic side dishes such as cranberry jello salad, creamy mashed potatoes, and homemade sweet dinner rolls. If you like a little meat in your gravy, use some of the ideas in this turkey neck gravy recipe, but use this method with cornstarch once you have your meat pieces and your broth prepped.
Why You’ll Love This Gluten Free Turkey Gravy Recipe
- Free of unnecessary and processed ingredients.
- Uses leftover drippings from your turkey or chicken.
- Is ready in 15 minutes.
- Full of rich and savory flavors.
- Since it’s gluten and dairy free, all of your guests can enjoy!
What Ingredients do I Need for The Best Gluten Free Turkey Gravy?
- water – we like to use salted water that is drained from the boiling potatoes – you’ll also get some added starches to help thicken the gravy.
- Turkey drippings – if you don’t have fresh drippings, you can also use turkey broth or chicken stock that is store bought
- cornstarch – we are going to make a slurry to help thicken the gravy by adding water.
- Salt and black pepper
Before You Start strain the drippings to remove large pieces of turkey, fat, or skin.
How to Make Turkey Gravy From Scratch
PREP: Scoop out any large chunks that don’t belong in the gravy. Transfer the drippings to a fat separator. Add the drippings to a saucepan with 4 cups of potato water.
MAKE THE GRAVY: Bring the liquid to a boil over medium heat. Whisk together the cornstarch and water. Stir in the slurry a little at a time until the gravy thickens. Season with salt and pepper.
SERVE: Pour into a gravy boat or large bowl and serve with your turkey day feast!
- Double check that your turkey has not been injected with any ingredients containing gluten.
- The potato water adds more flavor and extra starch to the gravy. Just don’t let anyone toss it out before you have a chance to reserve the water.
- This gravy will thicken as it sits. I add just enough cornstarch so that it changes from a watery consistency, but stop before it’s really thick.
- If you don’t have cornstarch, you can make a roux by melting butter in a skillet. Whisk in gluten-free flour. Then slowly add the drippings or broth until it has thickened. Potato starch is another favorite of mine for gluten free thickening.
- Some like to add fresh herbs, such as thyme and sage for more flavor.
Fun Fact
Over 80% of American households eat turkey for the Thanksgiving holiday!
Keep the leftovers in an airtight container for 3-4 days in the fridge. It can be reheated on the stove top or in the microwave. If needed add a little water to thin it out or heavy cream if you aren’t dairy free.
I find the best way is by using cornstarch and water. This is a staple that almost everyone has and is budget friendly. If you already lead a gluten free lifestyle you may have potato starch, arrowroot starch, or xanthan gum on hand, which can also be used as thickeners.
Yes you can! Simply use another broth or stock, some even choose to go with beef broth. Even though it may not have a turkey base, the gravy will taste just as good!
More Delicious Holiday Recipes
Gluten Free Turkey Gravy Recipe
Ingredients
- 4 cups water use salted water drained from boiling potatoes!!
- Turkey drippings separated from fat, discard fat
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- Salt and black pepper to taste
Instructions
- After removing your cooked turkey from the roasting pan (or using the dripping collected in a pan under a smoked turkey), scoop out any large chunks of fat, meat, and skin that have fallen from the turkey. Discard.
- Transfer the drippings to a fat separator. Allow the drippings to settle for 5-10 minutes and discard the fat.
- Transfer the drippings to a skillet or saucepan (I like put them back into the roasting pan that I cooked the turkey in – that way I can scrape up any bits that are stuck in the pan and incorporate them into the gravy (large lumps of fat and meat should be removed though).
- Add 4 cups of potato water to the drippings in the pan. Add pepper (about 1 teaspoon) to the pan.
- Heat mixture over medium high and bring to a low boil.
- Whisk together equal parts cornstarch and water until the cornstarch is fully dissolved. While the gravy is boiling, whisk while drizzling the cornstarch mixture into the pan. Add a little cornstarch mixture at a time and continue adding and whisking until the gravy begins to thicken. Simmer 2-3 minutes longer.
- Season with additional salt and pepper.
- Transfer to a gravy boat and serve with turkey, stuffing, and mashed potatoes!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gravy in the microwave or on the stovetop to thin. Notes: Be sure that you are using turkey drippings from a turkey that has not been injected with any gluten-containing preservatives/additiives. Use 100% pure cornstarch. You can substitute potato starch – use in the same way. Using the potato water adds salt, flavor, and extra starches to the gravy. You have to remember to preserve that water – don’t let your Thanksgiving kitchen crew dump it down the drain! Potato water should be salted generously (1 tablespoon kosher salt per 5 pounds of potatoes, typically). Remember that turkey gravy thickens quite a bit as it cools. I like to add enough cornstarch that the gravy feels distinctly like it has transitioned from water consistency, but I stop before the gravy gets too thick. The flavor and richness of the gravy will vary depending on how many drippings you have (and if the turkey was nice and flavorful!)
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