Turkey gravy from drippings is the ultimate way to add rich, comforting flavor to your holiday table, and this gluten-free version is a must-try. Made with the savory drippings from your roast turkey, it’s naturally thickened without flour, so everyone at the table can enjoy it.
As a food professional, I’m all about creating healthier recipes that cater to dietary needs without compromising on taste. This gravy is silky smooth, deeply flavorful, and the perfect finishing touch for your turkey, mashed potatoes, and stuffing.
If you're new here, be sure to read more about the Yummy Bowl to find out how I can help you in your culinary journey!
Don't discard those pan drippings from your Thanksgiving turkey; put them to good use in this scrumptious sauce!
Beyond cranberry sauce, green beans, gravy is a Thanksgiving must-have that harmonizes the feast.
It elevates the turkey, enhances mashed potatoes creaminess, and lends a sumptuous note to roasted vegetables.
Turkey Gravy Video
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Ingredients
- Drippings - these highly flavorful turkey pan juices infuse this recipe with depth. If you lack turkey drippings, substitute with turkey broth, or even opt for chicken drippings and chicken broth as alternatives.
- Butter - introduce that creamy richness to the gravy, but if you're dairy-free, olive oil works just as well! Dairy-free butter or ghee is also an option.
- Rice flour - use sweet rice flour or gluten-free flour blend without xantham gum. This will result in a sticky, clumpy gravy that won't be appealing to anyone.
- Type of broth - ensure it's gluten-free and low in sodium, as you'll be reducing the liquid, causing the flavors to intensify. Store-bought broth or homemade stock is a suitable option (chicken, vegetable, or beef broth).
- Salt & pepper - given that the turkey drippings contain many of the turkey's seasoning, I suggest sampling the gravy first to prevent over-salting before adding additional salt and pepper.
- Rosemary & thyme - omit fresh herbs or use alternatives if needed.
How To Make Gravy
Make the roux. Melt the butter in a large skillet over medium heat. Add the rice flour and whisk until combined and clumpy.
Cook, stirring frequently, until the mixture turns golden brown and nutty-smelling, about 2-3 minutes.
Add the meat drippings and fresh herbs, if using. Stir to combine, breaking up any drippings that have solidified.
Combine. Pour in 2 ½ cups of the chicken broth and bring to a simmer. Cook for 2-3 minutes, stirring constantly with a whisk, until thickened.
Strain the gravy through a sieve into a measuring cup to remove any solids like the herbs. Season with salt and pepper to taste.
Serve. To serve, thin the gravy with more broth until the desired consistency is reached.
To store, refrigerate strained gravy for up to 4 days before reheating with the remaining broth.
When reheating, avoid the microwave to prevent overcooking or curdling.
Instead, use the stove on low heat, stirring frequently, and remove the mixture once it simmers.
Essential For Flavor
- Roasted turkey drippings are essential for infusing the gravy with authentic turkey flavor. Don't skip the extra step of roasting turkey parts ahead to make the drippings. It makes a monumental difference compared to using store-bought broths.
- When cooked into a roux with butter, the secret gluten-free thickener lends a wonderfully nutty, toasted flavor, which enhances and complements the turkey drippings beautifully.
- Fresh herbs like sage, rosemary, and thyme can amplify the savory notes. You can use any combination of herbs you like.
Recipe Troubleshoot
- Trouble with gravy thickening? Add a bit more rice flour mixed with an equal amount of liquid (stock or water), but be cautious, as it can thicken rapidly.
- Is gravy too thick? To adjust thick gravy, simply incorporate a little water or broth. Add it slowly while stirring until you achieve your preferred consistency.
- Flavor too bland? Add some extra salt or pepper, garlic, or onion powder. A splash of white wine can also be added to elevate the taste.
To Make Turkey Drippings Ahead
- Roast 4 turkeys or 6 chicken parts (thighs, legs, or wings) with chopped carrots and celery, herbs, salt, and a tablespoon of olive oil at 350°F for 1 hour covered until the meat reaches 165°F internally. I have a delicious recipe for cajun turkey breast, which I used here.
- Drain the drippings into a glass container and chill for 1 hour. Freeze for 30 minutes until the drippings solidify, then pour off the fat layer on top.
- The drippings will thicken as they cool due to the collagen. The drippings can be stored for up to 3 days before making the gravy.
Tips
- When making the roux, be patient and cook over medium heat, stirring frequently. You'll know it's ready when it turns a toasty golden brown color and smells nutty. This prevents any unpleasant raw taste.
- The gravy's color can vary from light to dark brown, influenced by the spices and seasonings used during turkey preparation.
- Add the chicken broth gradually after straining the gravy, until it reaches your desired silkiness and consistency. err on the thinner side, as the gravy will thicken more upon standing.
- Straining the gravy yields an elegantly smooth texture while leaving it unstrained lends a pleasantly rustic, chunky mouthfeel.
- Leftover gravy stores easily in the fridge for 3-4 days. Gently reheat in a saucepan while stirring before serving again.
- Not roasting a turkey? Simply substitute with turkey broth.
- Prefer chicken gravy? No problem! Use roast chicken drippings or chicken broth.
- Ensure your pan drippings are fully liquefied; some collagen may appear semi-solid or solid in some areas.
- Use superfine rice flour in the roux to achieve a smooth thickening of the gravy. Whisk the roux until it's exceptionally smooth, and maintain whisking as it cooks and the butter's liquid evaporates.
- Opt for unsalted, low-sodium turkey or chicken broth whenever possible. Given the potential saltiness of pan drippings, using low-sodium or unsalted stock is advisable. Then, adjust the gravy's seasoning with salt and black pepper as needed once it's prepared.
- Should your gravy thicken excessively, thin it out by whisking in additional turkey or chicken stock, one tablespoon at a time.
- Related: Tips about Gluten Free Diet
Serving Suggestions
Whether you're serving it for regular dinner or holiday dinner, there are many ways you can enjoy this smooth gravy.
The recipe doubles easily for holiday gatherings and large families.
- This classic gravy pairs deliciously with turkey, mashed potatoes, green beans, gluten-free stuffing, biscuits, gluten-free bread, or your other favorite sides.
- With turkey wraps.
- Drizzle over turkey meatballs and serve with broccoli cranberry salad.
- If you like this gravy recipe you might also like my Shepherds Pie (so good with this gravy!).
Freezing And Storing Instructions
- To Store. Store this turkey gravy in an airtight container in the fridge for up to two days.
- To Reheat. Pour the gravy into a small pot over low heat, stirring for even heating. Alternatively, you can microwave it until thoroughly warmed. Add more broth, milk, or water if needed to get the right consistency. Transform your leftovers by using the separated gravy in place of jarred or mix-based gravy in other recipes.
- To Freeze. Gravy can be frozen like any other liquid. Ensure it cools completely before transferring it into airtight containers or freezer bags. When stored correctly, it should last for 3-6 months.
Ways To Use Leftover Gravy
- Pair it with slow cooker mashed potatoes.
- Drizzle over shepherd's pie, breakfast bake or frittata.
- Serve at breakfast over eggs and potato hash.
- Dip meatballs in delicious gravy.
- Pour over roasted veggies: carrots and beets, Brussels sprouts, green beans, crispy cauliflower, fingerling potatoes, or cabbage steaks.
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Recipe Card
Gluten-Free Turkey Gravy (From Drippings)
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INGREDIENTS
- 4 tablespoons unsalted butter, or ghee, chopped
- 4 tablespoons superfine white rice flour or gluten free flour blend, don’t use a blend with xantham gum
- 1 ½ cups roasted turkey or chicken drippings, fat drained
- fresh herbs like rosemary and thyme, kept as large pieces
- 2 ¾ cups low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Make the roux. Melt the butter in a large skillet over medium heat. Add the rice flour and whisk until combined and clumpy. Cook, stirring frequently, until the mixture turns golden brown and nutty-smelling, about 2-3 minutes.
- Add the meat drippings and fresh herbs, if using. Stir to combine, breaking up any drippings that have solidified.
- Combine and simmer. Pour in 2 ½ cups of the chicken broth and bring to a simmer. Cook for 2-3 minutes, stirring constantly with a whisk, until thickened.
- Strain the gravy through a sieve into a measuring cup to remove any solids like the herbs. Season with salt and pepper to taste.
- Serve. For serving, thin the gravy with more broth until the desired consistency is reached. For storage, refrigerate strained gravy for up to 4 days before reheating with remaining broth.
- When reheating, avoid the microwave to prevent overcooking or curdling. Opt for the stove on low heat, stirring frequently, and remove it once it simmers.
VIDEO
NOTES
- To Store. Store this turkey gravy in an airtight container in the fridge for up to two days.
- To Reheat. Pour the gravy into a small pot over low heat, stirring for even heating. Alternatively, you can microwave it until thoroughly warmed. Add more broth, milk, or water if needed to get the right consistency. Transform your leftovers by using the separated gravy in place of jarred or mix-based gravy in other recipes.
- To Freeze. Gravy can be frozen like any other liquid. Ensure it cools completely before transferring it into airtight containers or freezer bags. When stored correctly, it should last for 3-6 months.
Julia | The Yummy Bowl
Enjoy this holiday-perfect silky smooth turkey gravy !