Gluten Free Turkey Gravy

Just 5-ingredients are needed to make the perfect Gluten Free Turkey Gravy this Thanksgiving! Made from either turkey drippings or turkey stock (or a mix of both!) it is a rich, silky turkey gravy recipe you’ll need to make a big batch of it will be so popular!

Why You’ll Love This Recipe

• This Gluten Free Turkey Gravy recipe works both with pan drippings or with turkey stock, meaning you don’t have to have cooked your turkey before making your gravy – perfect for getting ahead! It also works well when you might not have drippings you want to use for gravy, like if you’ve smoked your turkey breast… or even tried deep-frying a turkey!
• You’re only switching regular flour for gluten-free all-purpose flour, so this turkey gravy stays smooth and silky without any of the usual add-ins in gluten-free recipes that might give it a gummy or gloopy texture.

Chef’s Tips

• While this gravy will be best made in time for Thanksgiving dinner and kept warm, if you want to make it a day ahead lay a piece of food wrap over the surface of the gravy in the refrigerator to stop a skin forming.
• Don’t skimp on cooking the flour down in the butter – if you don’t do this properly you’ll get a raw flour taste in your gravy – yuck!

More Gluten Free Holiday Recipes You’ll Love

• Gluten Free Roux for Gravy
• Copycat Texas Roadhouse Green Beans Recipe
• Homemade Pumpkin Ice Cream (without a machine!)
• Gluten Free Sausage Stuffed Mushrooms
• Roasted Brussels Sprouts Salad
• Gluten Free Gingerbread Cake

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Easy Gluten Free Turkey Gravy

Prep: 15 minutes minutes

Cook: 10 minutes minutes

Total: 25 minutes minutes

This simple Gluten Free Turkey Gravy recipe is perfect for your Thanksgiving table, made either with turkey stock or pan drippings.

Cheryl Malik

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6 cups

Ingredients

• ▢ ½ cup butter
• ▢ 1 cup gluten-free all-purpose flour
• ▢ ½ – 1 teaspoon black pepper
• ▢ 4-5 cups pan drippings or stock, or add more stock to make 4 cups pan drippings, plus 1 cup more for desired consistency

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Instructions 

• Drain the pan drippings for the roasted turkey through a fine strainer. Let sit and then remove any fat from the top of the drippings. Add in chicken broth or water to make 4 cups if necessary.
• In a medium saucepan, melt butter.
• Sprinkle 3/4 cup gluten-free all-purpose flour over, whisking constantly about 3 minutes over low heat.
• Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes). Whisk in at least 1/2 teaspoon black pepper (freshly ground is best), plus more (lots of black pepper is delicious here!)
• Use right away or keep warm over lowest heat setting, whisk again before serving.

Notes

• While this gravy will be best made in time for Thanksgiving dinner and kept warm, if you want to make it a day ahead lay a piece of food wrap over the surface of the gravy in the refrigerator to stop a skin forming.
• Don’t skimp on cooking the flour down in the butter – if you don’t do this properly you’ll get a raw flour taste in your gravy – yuck!

Nutrition Information

Calories: 236kcal | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Total Carbs: 0.2g | Fiber: 0.1g | Sugar: 0.01g | Net Carbs: 0.1g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 9mg | Calcium: 6mg | Iron: 0.03mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik