Turkey Gravy- No Lumps!

Once again our lack of gluten can make life just a wee bit easier.

Since we have to use a gluten-free flour to thicken our gravy, it is very easy to stir out any lumps. But to get a flavorful gravy there are a few tricks.

First, use the roasting pan of the turkey as the gravy making pan.  This insures that we don’t miss any of the darkened bits on the bottom of the pan from adding their flavor to the gravy.

Second, make the gravy while the bird is resting.

What, You don’t rest your bird?  Resting allows all those hot juices in the turkey to settle back into the meat, creating that perfect moist, tender meat that we all crave.

So go ahead and put your turkey on your serving platter, cover it with a tent of foil and let it sit to rest while the gravy takes the focus.

So lets begin:

Recipe: Giblet Herb Gravy

Summary: Gravy, no lumps, best accompaniment to turkey ever.

Ingredients

  • 3 tablespoons Sweet Rice Flour
  • 1 quart Turkey Broth – from giblets
  • 1 teaspoon each fresh Rosemary, Thyme, Sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt or more to taste

Instructions

  1. Once you have the turkey resting comfortably on the platter under it’s foil tent, pour the oil and juices from the roasting pan into a pyrex measuring cup or other heat proof pitcher.
  2. Pour off the excess fat from the measuring cup. I tend to leave about 2 tablespoons on top of the meat juices.
  3. Place the roasting pan on a medium flame.
  4. Pour the juices into the pan.
  5. Brown the juices till they are the color of the skin of the turkey.
  6. Using a whisk or gravy tool, stir in the sweet rice flour.
  7. Allow the mixture to cook for 1-2 minutes to absorb all the fats.
  8. Add the herbs, salt and pepper.
  9. Add the broth and allow the gravy to come to the simmer.
  10. Cook for 2-4 minutes.

Variations

To make the giblet broth, use 6 cups of water. Add one carrot, one celery stalk and 1/2 onion cut into chunks  Bring the water to a simmer and add the heart, neck and all the other bits in the packet from the turkey Except for the Liver.  Allow them to simmer till the turkey juices have browned.  Strain into a measuring cup.

Sometimes, I add in a bit of garlic along with the herbs, Sometimes I use a bit of white wine too. Feel free to make this your own by including your favorite gravy additions like mushrooms or shallots

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet tags: Gluten free

Number of servings (yield): 12

Copyright © Dr. Jean Layton-GFDoctor.
Recipe by Gluten-Free Doctor Recipes.

 

, , , , ,

Trackbacks/Pingbacks

  1. The Menu is Finalized - Thanksgiving Gluten FreeGluten-Free Doctor - January 15, 2014

    […] Herb Giblet Gravy […]

Leave a Reply

Google+