Friday, October 25, 2013

Made from Scratch Gluten Free Turkey Gravy

I made my own scratch gravy using the pan drippings. If you have not done this before, you just remove the turkey from the pan to your serving and carving platter. As I had used whole carrots as a roasting rack, I put these into the blender with some of the turkey drippings and some extra chicken stock (gluten free of course). Blend the carrots and drippings until they are pureed and very smooth. Do not use all of the pan drippings as you need some in the pan to help develop the flavour and colour of the gravy.
Put your turkey roaster or another stove safe pan with the drippings on the stove at Medium High and get it really hot. Stir your drippings and scrape the bottom of the pan with your spoon until your drippings become a little caramelized, but not burned. You will then stir in water or chicken (or turkey) broth to the caramelized drippings and bring it to a boil. In our family we like to drain our potatoes and use the potato water in our gravy. The potato water helps add flavour and the potato starch that is already infused in the water helps to thicken your gravy. We usually simmer the turkey neck and organs with a little onion, celery and a bay leaf for a few hours too and use this broth in the gravy. We have a few family members who eat the neck and gizzards but you do not want to use them in the gravy. Just set them aside for those who like them. In our family we like lots of gravy, so I usually add a full four or five cups of broth to the drippings. To thicken my gravy I use ½ cup of cold water and mix in 1/3 cup of potato starch. For years this has been done with wheat flour but the potato flour works great. I also add back the pureed carrots with broth. You want to use a whisk for the best results when adding the potato flour mixture to your broth and stir constantly until the gravy is thickened. Just pour the starch mixture in slowly and if your gravy gets too thick, stop pouring or add more broth.


We like lots of gravy, so there is a spouted serving dish on the buffet and we also put smaller gravy dishes on the table for extra top ups.

The secret is once your gravy is thickened to let it boil, without burning for about a minute so that your starch is all dissolved and blended. The last step is to season your gravy with salt & pepper to taste. I used to use bouillon cubes in my gravy, but it is hard to find gluten free, soy free bouillon, so now I find adding the carrot puree adds the needed colour and flavour. It is a great way of getting your family to eat more vegetables too, and unless they see you add them they usually do not know they are there.

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