4piecesraw dark meat poultry partsa combination of skin-on bone-in turkey or chicken thighs, legs, and wings works well
2large carrotsroughly chopped
1large yellow onionpeeled and roughly chopped
1tablespoon(14g)extra virgin olive oil
Place the butter in a large, heavy-bottom skillet, and melt over medium heat. Add the rice flour, and whisk to combine. The mixture will clump.
Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention).
Add the pan drippings and herbs, if using, and mix to combine. If your pan drippings have solidified, break them up and allow them to melt, whisking frequently.
Add 2 cups of the stock, and mix to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (2 to 3 minutes).
The mixture will thicken rather quickly since the drippings have a fair amount of collagen from the roasted turkey bones. Strain the gravy into a large, heat-safe measuring cup to remove any solids, including the herbs. Stir in salt and pepper to taste.
If serving the gravy immediately, add as much of the remaining stock as desired to achieve your preferred gravy consistency.
If making the gravy ahead of time, do not add any of the remaining stock. Place the strained and cooled gravy in a sealed container and refrigerate for up to 4 days.
Before you are ready to serve the gravy, place it in a medium-size heavy-bottom saucepan with the remaining stock, and heat (stirring frequently), until liquified and heated through.
*To make the meat dripping ahead of time
To make the drippings up to 4 days ahead of time, preheat your oven to 350°F.
In a large roasting pan (disposable is fine), place all the drippings ingredients, and toss to coat the meat in the salt and oil. Cover the roasting pan tightly with aluminum foil, and place in the oven for 1 hour.
Remove the foil, and continue to roast until the meat registers 165°F on an instant-read thermometer in the thickest part of the flesh. This will take longer with turkey than it will with chicken parts.
If you have at least a couple of hours to spare, drain off the drippings into a glass container with room for expansion. The fat will rise to the top immediately.
Allow the drippings to cool for about 1 hour at room temperature, and then place the glass in the freezer for at least 30 minutes, or until the drippings have begun to solidify. Remove the glass from the freezer and pour off the fat at the top, leaving the solidified drippings below.
If you don’t have the time, you can always use one of those fat separator contraptions, with the spout at the bottom so you can pour off the drippings, leaving the fat behind. Continue with the recipe for turkey gravy.
Originally published on the blog in 2013. Recipe largely unchanged; video, most images, and most text new.
Delicious Gluten Free Gravy | For Holidays and More from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/gluten-free-turkey-gravy/