Turkey Pan Dripping Gravy for Thanksgiving (gluten-free) (Edit recipe)

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This is the easiest, and most delicious to make gravy for Thanksgiving. Champagne is the secret ingredient to this recipe that transforms the flavor of your gravy. Once you make this recipe, you will never make gravy any other way!

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PREP TIME

2 minutes

COOK TIME

8 minutes

INGREDIENTS

3

Serves: 10

Ingredients

1.5 cups Turkey Stock, Ideally, pan drippings from roasting your turkey.
2 Tbsp Gluten-Free All-Purpose Flour - Primal Palate
500 ml Champagne

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

This recipe is meant to be used when roasting a turkey for Thanksgiving, so you will be creating the gravy from basting the turkey.
I always make my turkey stock for basting my turkey on Thanksgiving from scratch. I simply place half an onion, two stalks of celery, and two large carrots in a medium size pot with the neck from the turkey, and some frozen turkey or chicken bones, and cover it with water. I bring it to a boil, and then let is simmer all day as the turkey cooks.
I baste my turkey every 30 minutes by pouring 1/2 cup of champagne over the turkey, as well as a ladle of the homemade turkey stock.
I make sure to stop adding champagne 1 hour before the turkey is finished cooking.
When the turkey is finished cooking, and you are ready to make the gravy, remove the turkey and the rack from the roasting pan, and carefully scoop off any excess fat from the surface of the pan drippings.
Heat the roasting pan on the stove top over medium-low heat, and whisk the drippings together, making sure to get any bits on the bottom of the pan. If there are any large clumps in the pan drippings from roasting, you can scoop those out.
Sift in 1-2 tablespoons of gluten-free flour into your pan drippings, and whisk to combine as the gravy starts to thicken.
You may need more or less flour depending on how much gravy you are making. If the gravy is not thick enough after the flour cooks into it, add a touch more. If it becomes too thick, you can thin it with any remaining turkey stock you have, or water.
Pour the gravy into your gravy boat, and serve hot.

Notes

If you're not starting by roasting a turkey, you can use a combination of turkey stock (or chicken stock), and add in some butter or ghee.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	0 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	70 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.