A Turkey Gravy so rich, delicious and satisfying that you would never believe it’s gluten-free, paleo and Whole30. It’s a must at Thanksgiving or Christmas!
You can most definitely use a homemade turkey stock here. In fact, it’s ideal in terms of flavour and reducing waste. But in the off chance that you just couldn’t find the time, using a packaged turkey bone broth, like the one from organic one from Thrive Market, is a lifesaver. It’s super healthy, made from all-natural ingredients, free of sugars or junky fillers, and tastes really great when transformed into a turkey gravy.
Here, I’m sharing a gravy that is every bit as good as the one your granny made from scratch. It also just so happens to be gluten-free, paleo and Whole30 compliant thanks to the ghee and arrowroot starch.
This grain-free, natural thickener works similar to corn starch and is perfect for making a roux, a thickener that usually consists of frying equal parts fat with flour. Unlike regular flour though, arrowroot starch doesn’t need to be toasted for too long because it’s neutral in flavour.
Can This Turkey Gravy Be Made Ahead of Time?
Seeing as how I’m publishing this recipe on Thanksgiving Day (sorry, I was getting over a cold), this answer probably won’t help you much right now. But in the chance that you wan’t to prepare it in the future or for Christmas, I can tell you that the gravy can be made up to one day in advance.
If making the gravy ahead of time, I recommend reducing it halfway at first. Then, when reheating, continue to reduce it to your desired consistency. This way, you don’t run the risk of having it become to thick when reheating it before serving.
A Turkey Gravy so rich, delicious and satisfying that you would never believe it's gluten-free, paleo and Whole30. It's a must at Thanksgiving or Christmas!
- 2 tablespoons ghee or grass-fed butter
- 2 tablespoons arrowroot starch
- 16.9 fl ounce Thrive Market Organic Turkey Bone Broth
- roast turkey pan drippings optional
- 1/2 teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly-cracked black pepper plus more to taste
- Pour bone broth into a sauce pan and bring to a simmer over medium-high heat.
- Meanwhile, add ghee or butter to a separate sauce pan over medium heat. Once the butter has melted, sprinkle in the arrowroot starch and whisk until smooth and no longer clumpy to form a roux, about 2 minutes.
Whisking continuously, slowly pour the hot bone broth into the roux ¼ cup at a time. It’s important to do this gradually to avoid clumps in your gravy. If using pan drippings, add them now. Once fully incorporated and smooth, season the gravy with salt and pepper.
- Bring the gravy to a gentle simmer over medium heat and cook, whisking occasionally, until reduced in volume by two-thirds or more depending on how thick you like it. Taste for seasoning and adjust with salt and pepper as desired.
- Transfer the gravy to a gravy boat and serve immediately.
This gravy can be made up to one day in advance. If making the gravy ahead of time, I recommend reducing it halfway at first. Then, when reheating, continue to reduce it to your desired consistency. This way, you don’t run the risk of having it become to thick when reheating it before serving.