1/2tsp.coconut sugar {THM & SF Variation: 1 pinch Gentle Sweet}
2tbsp.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.