An easy turkey gravy made without flour or butter is the perfect complement to your roasted turkey. Our homemade turkey gravy is naturally gluten-free and dairy-free. This gluten-free gravy recipe can be made with pan drippings or without. Either way, it is delicious and ready in about 10 minutes.
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Whether you are hosting Thanksgiving dinner or you are celiac and have to bring your own gravy to the next holiday gathering, this is the only gravy recipe you need.
This was inspired by my herb-roasted turkey breast recipe when I didn't have enough pan sauce during testing. I make this so often it never occurred to me that I didn't share with you any of my gravy recipes.
Why I love this recipe:
- A gravy without roux which means it is faster to whip up
- Can be made with or without pan drippings
- No butter, so it is dairy- free
- Turkey stock or pan drippings- 2 cups total
- Potato starch
- Kosher salt and ground black pepper
- Lemon, optional
Note: You can substitute arrowroot starch or cornstarch for the potato starch. I prefer potato starch because the texture is smoother than cornstarch and it is easier to find than arrowroot starch.
See recipe card for quantities.
🦃 The Best Turkey Stock for Gravy
I recommend two store-bought turkey stocks. Both are gluten-free and available year-round.
- Kitchen Basics Original Turkey Stock, which is owned by McCormicks.
- Pacific Foods Organic Turkey Stock (note: link is for a 12 pack, you can find in single quantities at Whole Foods and other stores).
⏲️ How to Make Gluten-Free Turkey Gravy
This recipe comes together in less than 10 minutes. First, we need to get two cups of total stock and or drippings.
Step 1- Gathter Turkey Drippings
Pour drippings into a glass measuring cup or fat separator. I don't bother straining at this point because we are going to strain when transferring to a gravy pitcher.
Allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat if using a glass measuring cup.
Otherwise pour from your separator into a measuring cup. If you don’t have enough drippings to equal 2 cups, add enough turkey stock until you have 2 cups of drippings.
Step 2- Reduce Stock
Pour your two cups of stock/ drippings into a small saucepan. Cook on medium-high heat until it bubbles. Reduce the stock by 25%. About 5 minutes.
Turn down the heat on the saucepan until the gravy is simmering. You don't want a rolling boil, just a few nice bubbles.
Step 3- Make a Slurry
In a small bowl mix together a ¼ cup of the warm stock and the potato starch. Stir until smooth and dissolved.
Whisk potato starch mixture into the pan, continue to whisk for about 30 seconds to 1 minute until thickened.
If your gravy is too thin you can make another round of slurry and add a little at a time until thickened.
Step 4- Season to Taste
Add salt and pepper to taste. If you have any lumps pour the gravy through a fine-mesh strainer and into your gravy pitcher.
🥘 Top Tip
When using plain turkey stock without pan drippings I like to add a splash of acid. Either lemon or cider vinegar will give the gravy a boost of flavor.
💭 Turkey Gravy Variations
Herb Turkey Gravy
Add one tablespoon of finely chopped fresh herbs. I recommend any combination of thyme, parsley, and sage. Use a smaller quantity if using dried herbs as they are stronger. Especially dry rubbed sage.
Saute 2 tablespoons of shallot in olive oil over medium heat until soft. Add 12 ounces of thinly sliced cremini mushrooms. Saute to release the liquid, once the liquid is almost evaporated add your turkey stock.
Creamy Turkey Gravy
Stir in ¼ cup heavy cream BEFORE adding your potato starch. You made need less of the starch slurry. This variation is not dairy-free.
Leftover turkey gravy should be stored in the fridge in a tightly sealed container. It will be good for 3 to 5 days.
Reheat in a small saucepan over low heat. You can reheat in the microwave, cover with a pepper towel to prevent splatters.
💬Frequently Asked Questions
Traditional gravies are made with roux, a butter and flour mixture, which contains gluten.
Potato starch is the preferred thickener for gluten-free gravies because it clumps less than cornstarch resulting in a silky texture. You can also use arrowroot starch which is a bit harder to find.
Gluten- Free Turkey Gravy
With Turkey Drippings
- Pour drippings into a glass measuring cup, then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 2 cups, add enough chicken or turkey stock until you have 2 cups of drippings.2 cups turkey stock
Without Turkey Drippings
- Use 2 cups chicken or turkey stock.2 cups turkey stock
- Pour your two cups of stock/ drippings into a small saucepan. Cook on medium-high heat until it bubbles. Reduce by 25%.
- In a small bowl mix together a ¼ cup of the warm stock and the potato starch. Stir until smooth and dissolved.2 teaspoons potato starch
- Reduce the heat to a simmer. Whisk potato starch mixture into the pan, continue to whisk for about 30 seconds to 1 minute until thickened.
- Add salt and pepper to taste. If you have any lumps pour the gravy through a fine mesh strainer and into your gravy pitcher.kosher salt, ground black pepper
- Cornstarch can be substituted for potato starch. Leave the pan over low heat when whisking in the cornstarch. It may take up to 5 minutes of whisking and cooking on low for the gravy to completely thicken.
- When just using turkey stock, add a splash of lemon juice or apple cider vinegar to brighten up the flavor.
- The gravy should taste slightly saltier than a typical sauce. When serving over foods like turkey and mashed potatoes, a heavy hand on seasoning is welcome.