Gluten Free Turkey Gravy Recipe
cups
This savory, gluten free turkey gravy recipe is simple, but tasty and can be made from stock or pan drippings in 15 minutes!
cups
Ingredients
- 4 cups water use salted water drained from boiling potatoes!!
- 1 tablespoon Turkey stock 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!
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Notes
Storage:
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!)
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!)
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 17mg | Potassium: 4mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.03mg
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