Recipes

Perfect Paleo Turkey Gravy

0 from 0 ratings

Growing up as a kid, whenever Thanksgiving or Christmas dinner rolled around, I always used to look forward to three things above all else. The first was obviously a delicious turkey dinner, as there were only a few times per year that the whole family got to sit down together and eat turkey. The second was the stuffing. Everyone in my family used to get their stuffing servings first because they knew it would all disappear as soon as it was passed to me. And the third thing that I always looked forward to the most was my dad’s famous turkey gravy. He made the most perfect turkey gravy ever -- it has just the right amount of saltiness while also offering tons of delicious turkey flavor as well. Now that I’m all grown up and preparing my own paleo-friendly holiday meals for my family, I still use that same old gravy recipe, with just one simple ingredient swap.

Serving Size
1

No turkey dinner would be complete without an amazing turkey gravy to go along with everything. This recipe makes what is without a doubt the most perfect turkey gravy ever. You won’t be able to resist dousing your turkey, stuffing, and veggies in this delightfully good gravy. It’s so good that I would almost recommend making two batches -- it’s sure to disappear quickly once your family members get a taste of it!

The Secret Is In the Turkey

The key to making a good turkey gravy that is full of delicious turkey flavor is to use the pan drippings that are left over in the roasting pan after it’s done cooking. What you’re going to do is take that pan and add in some bone broth or just plain water if you’d prefer. Heat it all up, being sure to scrape the yummy bits off of the bottom of the pan with a wooden spoon. You’re going to want to skim the fat off the top of the resulting drippings while following the recipe, and if you find it a little lacking, feel free to add some ghee to it. This combination of turkey fat, broth, and ghee provides the gravy with it’s unbelievable flavor.

Afterwards it’s just a simple matter of adding in some arrowroot flour to give the gravy a thicker texture and to polish the recipe off. The version of gravy I had when growing up that my dad used to make included wheat flour in it. Since switching to a paleo diet though, I obviously avoid wheat and any other products that contain gluten. It’s a good thing too, as wheat and refined grain intake are known causes of inflammation. (1) The arrowroot makes a fantastic replacement to use in gravies, and it’s incredibly healthy as well. It’s quite easy to digest and adds just the right amount of thickness.

When you put all of these ingredients together, you end up with a turkey gravy that’s absolutely bursting with flavor. You just won’t be able to resist smothering every item on your plate with this gravy once you try it out for yourself. It goes wonderfully on top of turkey, stuffing, peas, corn, and if you’re so inclined, mashed potatoes. Just make sure to save some room for dessert too.

P.S. – Just in case you end up with any leftover turkey, here’s a few other fantastic paleo-friendly recipes that use turkey that you might enjoy:

#1 – Quick and Easy Turkey Meatloaf

 

#2 – Classic Paleo Turkey Burgers

 

#3 – Stovetop Sweet Potato, Kale and Turkey Chili


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • Pan drippings (including juices) from whole roasted turkey)
    • 2 cups homemade broth or water
    • ¼ cup arrowroot flour
    • salt, black pepper to taste
    • ghee (if necessary)

Directions

  1. When your turkey is done, transfer it to a platter or a cutting board.
  2. Pour in 1 cup of broth or water into the roasting pan and place it on the stove over medium heat.
  3. Simmer for 2-3 minutes, scraping up all the bits from the bottom of the pan with a wooden spoon.
  4. Pour the deglazed juices through a strainer and into the measuring cup and pop it in the freezer for 30 minutes.
  5. The fat will rise to the top, making it easy to skim off.
  6. Skim the fat off the top of the drippings.
  7. Ideally you should have ¼ cup of fat.
  8. If you have less then ¼ cup of fat add ghee.
  9. In a saucepan heat ¼ cup of fat over medium heat.
  10. Add the arrowroot four and cook, stirring constantly with a wooden spoon, until the flour browns slightly.
  11. Add the deglaze juices and whisk to combine with the flour.
  12. Whisk in 1 cup of broth or water and simmer, whisking occasionally, until the gravy thickens.
  13. Season to taste with salt and black pepper.

Servings

Serving Size

1

Servings/Recipe

16

Nutrition Information

Print Recipe

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon