Turkey Gravy - Gluten-Free, Paleo, Whole30
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!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
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.