With this simple to prepare gluten-free turkey gravy ahead of time for Thanksgiving, you can have a rich and flavorful one-pot stovetop gravy without roasting a whole turkey!
I’ve been taking over my mom’s Thanksgiving dinner duties for the past few years, little by little. But mark my words: my mom will always be in charge of the mashed potatoes and gravy.
Mashed potatoes and gravy are her specialty. She has been perfecting them ever since the Great Newlywed Mashed Potato FAIL of 1976, when she attempted to “mash” potatoes in her fancy new blender and made gravy by whisking one cup of flour into a couple of tablespoons of bacon fat. Instead, she made inedible mashed potato glue with sliceable gravy.
Shes spent her whole life trying to make up for it. Thats how you become the household mashed potatoes and gravy champion.
When it comes to Thanksgiving gravy, my mom doesnt mess around. She makes it weeks in advance and tucks it into the freezer to save time. Two years ago, when we couldnt spend Thanksgiving together, I was forced to learn to make it myself.
Last but not least, I’m sharing our go-to stovetop make-ahead gluten-free turkey gravy recipe with OXO along with all the kitchen essentials that make it so easy to make.
(If my mother had had access to these OXO tools in the 1970s, she would have been more successful.) ) ).
Thanksgiving wouldn’t be complete without a generous helping of gravy. But if you’re gluten-free, finding a delicious and easy-to-make recipe can be a challenge. Luckily, this guide has you covered!
This recipe for Easy Gluten-Free Turkey Gravy is not only foolproof, but it’s also incredibly versatile. You can use it with any amount of turkey drippings, even from a small turkey breast or chicken. Plus, you can adjust the richness by using milk, half and half, or heavy cream.
Why This Recipe Works:
- Cornstarch instead of flour: Cornstarch is a gluten-free alternative to flour and has twice the thickening power, meaning you need less of it. It also has a more neutral taste, allowing the savory turkey flavor to shine through.
- Skimming the fat (optional): If you’re using drippings from a large turkey, you might want to skim off some of the fat. However, for smaller birds or chicken, this may not be necessary.
- Perfectly cooked turkey: This recipe emphasizes the importance of using a thermometer to ensure your turkey is cooked perfectly. This prevents dry breast meat and ensures juicy, flavorful drippings for your gravy.
Ingredients:
- Roasted turkey drippings (see notes #1)
- 1½ -2 cups turkey stock (see notes #2)
- 1/2 cup milk, half and half, or heavy cream
- 2 tablespoons gluten-free cornstarch
- Salt and pepper to taste
Instructions:
- Combine the cornstarch and milk in a jar. Shake well and set aside.
- Deglaze the turkey pan with the stock.
- Pour the deglazed mixture through a fine mesh strainer into a saucepan over medium heat.
- Skim off some or all of the fat if desired.
- Re-shake the cornstarch mixture and add it to the pan. Cook for 5-10 minutes or until thickened to the desired consistency.
- Season to taste with salt and pepper.
Notes:
- Any amount of pan drippings will work in this recipe, including those from a roasted turkey breast or small chicken.
- I recommend using the Kitchen Basics brand of turkey stock, which is available at most mainstream grocery stores.
Tips:
- If you don’t have a thermometer, you can test the turkey for doneness by inserting a fork into the thickest part of the thigh. If the juices run clear, the turkey is done.
- For a richer gravy, use heavy cream. For a lighter gravy, use milk.
- This gravy can be made ahead of time and reheated when ready to serve.
Enjoy your delicious and gluten-free turkey gravy!
Additional Resources:
- Make-Ahead Gluten-Free Turkey Gravy: https://www.snixykitchen.com/make-ahead-gluten-free-turkey-gravy/
- 3 Ingredient Broccoli Bread: https://www.queenofmykitchen.com/3-ingredient-broccoli-bread/
- Healthy Sour Cream and Onion Mix: https://www.queenofmykitchen.com/healthy-sour-cream-and-onion-mix/
- 3 Ingredient Healthy Samoas: https://www.queenofmykitchen.com/3-ingredient-healthy-samoas/
- 3 Ingredient Cauliflower Bread: https://www.queenofmykitchen.com/3-ingredient-cauliflower-bread/
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What gluten-free flour is best for thickening gravy?
My favorite way to thicken gravy is to make a roux using sweet rice flour. Though it doesn’t contain gluten, sweet rice flour is also referred to as mochiko or glutinous rice flour, in contrast to white or brown rice flour. Sweet rice flour thickens gravy nicely; I find it has the best flavor and smoothest texture—no one ever knows this gravy is gluten-free!
In your roux, cook the sweet rice flour for one to two minutes, or until it is just light brown. If you cook it longer, the texture will get a little grittier. When adding your liquid, err on the side of too little liquid and thin it out as needed. It’s easier to add more sweet rice flour after the fact than to thin the gravy with extra liquid afterwards!
To make the gravy thicker, I tested this recipe using corn starch in case you can’t find sweet rice flour. If youre using this method, skip the roux because it doesnt need as long to thicken up. Instead, make a slurry with a bit of the broth and the corn starch, whisking until smooth. Set the slurry aside. Brown the butter, whisk in the remaining broth, and bring to a simmer. Slowly whisk in corn starch slurry and heat until it begins to thicken.
Regardless of the thickening technique you choose, keep in mind that the gravy will continue to thicken as it cools.
Make-Ahead Gluten-Free Turkey Gravy
This year Im letting my mom off the hook because Ive already made the gravy. This batch pictured here is in my freezer awaiting my moms Thanksgiving mashed potatoes. Yes, if you’re keeping score, I will win Thanksgiving since I will have finished making my gravy almost a month ahead of schedule.
Dont wait until the turkeys out of the oven to start your gravy. Make it ahead of time and use the day of to a. visit family, b. set the table c. finish the salad, d. do some dishes, e. get the pie in the oven, f. carve the turkey properly, or g. nap. If you’re making a full spread, this doesn’t even cover everything on your to-do list in the last few seconds before the bird lands on the table.
especially if, like us, you’re having a small gathering this year with a limited number of guests so that everyone can share in the cooking