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Real Food Turkey Gravy

Course 9:0
Cuisine S
Servings 4 cups gravy ● 16 servings
Author DF, EF, LC, NF, SF

Ingredients

  • 1/4 c. unsalted butter
  • 1/4 c. sprouted spelt flour
  • poultry stock {can be store-bought or homemade}
  • turkey drippings
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. coconut sugar {THM & SF Variation: 1 pinch Gentle Sweet}
  • 2 tbsp. fresh chopped parsley, optional
  • Real Salt and ground black pepper to taste

Instructions

  • Carefully transfer your turkey to a platter for carving in a bit. As it rests and cools off some, remove any unwanted chunks from the roasting pan {such as veggies that were roasting with the turkey or stuffing}. Then add 1/2 cup or so of the poultry stock to the pan and, using a rigid spatula, scrape off as many of the crispy bits from the pan as you can {it's easier to do this while the pan is still very hot}. Pour this crispy bit and stock mixture into a glass bowl or a large measuring cup. Add more poultry stock until it reaches the 4 cup mark. Set aside.
  • Melt the butter over medium heat in a saucepan. Add the flour so that a paste forms. Cook this roux, stirring constantly, for about 20 to 30 seconds.
  • Slowly pour in the 4 cups of stock and turkey drippings into the saucepan, whisking briskly to beat up the roux and ensure it mixes without any lumps.
  • Whisk in the garlic powder, onion powder, cayenne pepper, sweetener, salt, and pepper {taste as adding the salt and pepper so that you neither overdo nor underdo it}.
  • Bring the gravy to a slow boil, whisking constantly. Keep whisking over medium heat until the gravy thickens. You know it is done when you dip a spoon and the gravy stays at least somewhat coated on the spoon when you pull it out. It will also thicken up a bit more as it cools.
  • Remove from the heat and stir in the parsley.

Notes

For those on low carb diets or THM, one serving of this gravy is about 1/4 cup and contains around 2 net carbs.