This gluten-free gravy is ultra smooth, rich, and oh, so flavorful. Trust me when I say that it’s the best turkey gravy and no one will even notice it’s gluten-free. So don’t toss away the pan drippings after roasting your Thanksgiving turkey – use them in this luscious sauce!
Aside from cranberry sauce, gravy is a Thanksgiving essential that ties everything together. It brings the turkey to life, makes mashed potatoes extra creamy, and adds a rich touch to roasted vegetables.
But for those who need to eat gluten-free during the holidays – you’re in for a treat. This turkey gravy is so easy to make and is just as good as any other gravy made from scratch.
Ingredients For A Homemade Turkey Gravy
- Turkey Drippings: The ultra flavorful drippings add layers of flavor to this recipe. If you don’t have turkey drippings, just use turkey broth!
- Arrowroot Powder: Replaces wheat flour as a thickener.
- Butter or Ghee: Add that buttery richness to the gravy, but if you’re dairy-free you can use water. No problem!
- Salt & Pepper: Just a pinch is all you need.
How To Make The Best Gluten-Free Gravy
Once you try this turkey gravy, you won’t believe that it’s gluten-free, paleo, and Whole30 friendly. It’s just as rich, layered, and flavorful as any classic recipe.
First, strain the drippings. When the turkey is done roasting, strain the pan drippings through a fine mesh sieve into a large measuring cup. Use a spatula to to scrape off any remaining bits as well for extra flavoring.
Second, skim the fat. As the drippings sit, the fat will separate and rise to the top. Once it does, skim off most of the fat and keep the broth below. Then pour everything into a pot and bring it to a boil.
Third, create a slurry. Whisk together the melted butter and arrowroot powder in a small bowl. If you’re dairy-free, you can use water here.
Lastly, stir in the slurry. Once the broth boils, turn the heat off and slowly whisk in the slurry until it starts to thicken. Then, season with salt and pepper. The gravy will continue to thicken as it cools.
A Few Questions Answered
- What if I’m not roasting a turkey? You can use turkey or chicken broth instead!
- What if my gravy isn’t thickening up? You can add a little more arrowroot powder mixed with an equal amount of liquid (butter or water). But just be careful, as it can quickly go from watery to gel-like.
- What other flours can you use? You can also use tapioca flour or cornstarch as a thickener.
Make Turkey Gravy Ahead Of Time
If you’re looking to save yourself from a kitchen frenzy on Thanksgiving day – make this one day in advance. But instead of using turkey drippings, you’ll use turkey broth. Then, on Thanksgiving day (if you’ve made a turkey), you can add in a little bit of your turkey drippings for added flavor.
Storing And Reheating
Having leftover gravy is almost like liquid gold. But the downside is that it doesn’t last too long in the fridge. Here’s a tip below to get around that.
- To store: Pour the gravy into an airtight container and store in the fridge for up to 2 days.
- To Freeze: If you’re looking to keep this for longer, it will keep in the freezer for 4 months. You can store it in freezer safe containers, bags, or ice cube trays.
- To reheat: Pour the gravy into a small pot then turn the heat to a low. Stir the gravy as it reheats so that it’s evenly cooked. You can also microwave it until warmed through.
Ways To Use Leftover Gravy
- Use as a dipping sauce for pork and fennel meatballs.
- Make your breakfast ultra cozy by lightly drizzling over your fried eggs and breakfast potatoes.
- Drizzle over your next batch of shepherd’s pie or chicken pot pies.
- Pour it over mashed potatoes or mashed cauliflower.
Complete Your Thanksgiving Menu
Hosting Thanksgiving can always be a bit nerve wracking. But as long as you plan ahead, figure out what dishes you’re making, and what ingredients you’ll need, it’ll be a breeze. Here’s a few easy Thanksgiving side dishes to add to your menu this season.
- Roasted Brussels Sprouts
- Honey Glazed Carrots
- Mashed Sweet Potatoes
- Healthy Green Bean Casserole
- Balsamic Bacon Brussels Sprouts
Best Gluten-Free Gravy
- 2 cups turkey drippings, or low-sodium chicken/turkey broth
- 2 tablespoons arrowroot powder, or more if you'd like it thicker
- 2 tablespoons butter or ghee, melted (or water for dairy-free)
- teaspoon salt and pepper , to taste
- Once the turkey is done roasting, remove the turkey from the pan and strain the pan drippings through a fine mesh sieve into a large measuring cup.
- Let the drippings sit for a few minutes until the fat separates and rises to the top. Skim off most of the fat, so just 1-2 tablespoons remain, but keep the broth below.
- Transfer the turkey broth to a pot and bring to a boil. Note - If you weren't able to get 2 cups worth through your turkey drippings, you can supplement with turkey or chicken broth.
- In a separate small bowl, combine the melted butter and arrowroot powder to create a slurry.
- Once the broth is boiling, turn off the heat, and gradually whisk the slurry into the broth until it begins to thicken. If you'd like the gravy thicker, you can add another tablespoon of arrowroot powder mixed with a tablespoon water.
- Season with salt and pepper, then pour into a gravy boat. The gravy will continue to thicken as it cools.
- To store: Pour the gravy into an air-tight container and store in the fridge for up to 2 days.
- To Freeze: If you're looking to keep this for longer, it will keep in the freezer for 4 months. You can store them in freezer safe containers, bags, or ice cube trays.
- To reheat: Pour the gravy into a small pot then turn the heat to a low. Stir the gravy as it reheats so that it's evenly cooked.
- Need a new gravy boat? This is the gravy boat that I'm using.