Make this gluten free turkey gravy ahead of time with some roasted dark meat turkey parts. Enjoy a stress free holiday!
I’m not making a big turkey on Thanksgiving. Now you know. I’m just not making a whole bird. But there will be turkey. And gluten free turkey gravy.
I’m roasting parts (a large breast + thighs and legs). Just no whole bird. And nobody’s gonna miss it, either. But I’ve already made my gravy, and it’s chilling in the refrigerator.
You can use this gluten free turkey gravy recipe to make your gravy with the pan drippings from the fresh turkey you just roasted on the Big Day. Or you can make it ahead, and roast some dark-meat turkey parts (or even some chicken parts if you have trouble finding turkey parts – who’s gonna know?) just for their drippings (full instructions below, after the asterisk).
Even though I have a fat separator (which is really just a measuring cup with a spout at the bottom which allows you to pour off the drippings and stop once you get to the fat, which has risen to the top) I don’t use it. I just chill the fat with the drippings until the drippings gel (thank you, collagen in the bones), and then pour off the fat from the top.
The gravy will gel in the refrigerator, but it will liquify when you reheat it. Thin it to the proper consistency with more stock, and serve hot. Over …. the most perfect mashed potatoes:
Want to make perfect mashed potatoes every time? Peel russet potatoes and chop into 1-inch pieces. Place in a large stockpot and cover with salted water. Bring the water to a rolling boil, and boil the potatoes until they’re just fork tender (about 7 minutes, or longer if the pieces are larger).
Drain and immediately run the potatoes through the fine blade of a food mill (or with a potato masher, if you don’t have a food mill – even a fork will do in a pinch if the potatoes are at the proper consistency). Add 1 tablespoon of unsalted butter and 1 tablespoon sour cream per cup of chopped potatoes, and mix to combine. Add salt and pepper to taste, and plenty of gravy.
Place the butter in a large, heavy-bottom skillet, and melt over medium heat. Add the xanthan gum-free flour blend, and mix to combine. 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 mix to combine. If your pan drippings have solidified, break them up with a spoon and allow them to melt, stirring frequently. Stir until smooth.
Add the aromatics, if using, and then 2 cups of the stock. Whisk to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (2 to 3 minutes). This will happen quickly since the drippings have a fair amount of collagen from the roasted turkey bones. Remove the solid aromatics (if you used any), and stir in the salt and pepper to taste.
If serving immediately, add as much of the remaining stock as desired to achieve your preferred gravy consistency. If you are making the gravy ahead of time, do not add any of remaining stock. Place the 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.
*The turkey gravy can be made ahead of time, before roasting the turkey you plan to eat on Thanksgiving Day, by roasting turkey parts separately and using those pan drippings in this recipe. To do so up to 4 days ahead of time, preheat your oven to 350°F. In a large roasting pan (disposable is fine), place 4 pieces raw dark meat turkey parts (a combination of skin-on bone-in turkey thighs and legs works well) + 2 stalks celery, chopped + 2 large carrots, chopped + 1 large yellow onion, peeled and roughly chopped + 2 stems fresh rosemary. Sprinkle with kosher salt and drizzle with extra-virgin olive oil, then toss to coat. 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 turkey registers 165°F on an instant-read thermometer in the thickest part of the flesh. If you have at least a couple 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.