With Thanksgiving just around the corner many of us are starting to plan our festive menus. For those avoiding gluten, a common question arises – is turkey gravy gluten free?
As a pescatarian who eats mostly plant-based, I often get asked by family and friends how to adapt traditional holiday recipes Over the years, I’ve perfected gluten-free turkey gravy that even skeptical relatives rave about
In this article, I’ll cover everything you need to know to make delicious gluten-free gravy, including:
- The short answer: Yes, turkey gravy can be gluten-free!
- Substituting wheat flour thickeners with cornstarch or arrowroot powder
- Using naturally gluten-free turkey drippings and stock
- Choosing herb seasonings that complement turkey
- Storing and reheating leftovers properly
The Short Answer
The short answer is yes – with a few simple tweaks, it’s entirely possible to make turkey gravy that is completely gluten-free
Traditional gravy recipes often use wheat flour to thicken the gravy. By substituting the wheat flour for naturally gluten-free thickeners like cornstarch or arrowroot powder, you can achieve the same luxurious texture and flavor.
The flavorful turkey drippings left behind after roasting a turkey are naturally gluten-free. When separated from the fat and combined with chicken or turkey stock, these drippings make a rich base for gluten-free gravy.
Gluten-Free Thickeners
While wheat flour contains gluten, there are several easy-to-find alternatives that can be used to thicken gravy:
- Cornstarch – This pantry staple has twice the thickening power of flour. It gives gravy a silky texture.
- Arrowroot powder – Derived from a starchy root, arrowroot has a neutral taste that doesn’t interfere with other flavors.
- Potato starch – Made by extracting starch from potatoes, it mimics the viscosity of flour.
- Tapioca starch – From the cassava root, tapioca starch thickens at lower temps than flour.
- Rice flour – Ground from rice, it can replace wheat flour in a 1:1 ratio. Look for super-fine rice flour.
I like to use a blend of cornstarch and arrowroot powder to get the best texture and mouthfeel. Potato starch and tapioca work well too. Standard rice flour can make gravy gloopy, so I don’t recommend it.
Turkey Drippings and Stock
The flavorful drippings left behind after roasting a turkey provide a rich, savory base for gravy. Be sure to separate the fat first – the golden liquid underneath is what you want.
If the volume of drippings is less than expected, you can top it up with chicken or turkey stock. When choosing stock, inspect the label carefully to verify the product is gluten-free.
Making your own stock isn’t difficult, and guarantees it’s gluten-free. I like to save vegetable trimmings like celery tops, carrot peels, and onion skins to simmer into stock.
Complementary Seasonings
When seasoned properly, gluten-free gravy tastes just as luxurious as the wheat-thickened version. Here are some herb combinations I recommend:
- Thyme and parsley – These traditional options are perfect for holiday gravy.
- Rosemary and sage – For a more savory gravy, try these winter herbs.
- Minced garlic – A bit of garlic adds a layer of flavor.
- White pepper – Adds a kick without clouding the gravy.
- Gluten-free Worcestershire – Adds depth similar to soy sauce.
Keep the seasonings simple to let the full turkey flavor shine through. You can always serve extra herbs, crispy onions, and salt and pepper on the side.
Storage and Reheating
Like regular gravy, the gluten-free version will keep for 3-4 days refrigerated in an airtight container. It can also be easily frozen for longer storage.
To reheat, I like to gently warm it up in a small saucepan over low heat. Microwaving works too, but can make the gravy look curdled. Just give it a good stir and it will smooth out.
If the gravy seems too thick after reheating, stir in additional chicken or turkey stock until it reaches the desired consistency. Taste and adjust seasoning as needed.
Putting it All Together
With the right techniques and ingredients, gluten-free turkey gravy can be just as delicious as the traditional version. Here’s a summary of what you need:
- Substitute wheat flour with cornstarch, arrowroot, potato starch
- Use naturally gluten-free turkey drippings and stock
- Season with herbs like thyme, parsley, sage, rosemary
- Store in the refrigerator up to 4 days; freeze for longer
- Reheat gently over low heat; add stock if too thick
Make It Ahead Of Time
If you’re looking to save yourself from a kitchen frenzy on Thanksgiving day, make this gravy one day in advance. But instead of using turkey drippings, you’ll use turkey broth. Then, on Thanksgiving day (if you’ve made a turkey), you can add in a little bit of your turkey drippings for added flavor.
Having leftover gravy is almost like liquid gold. But the downside is that it doesn’t last too long in the fridge. Here’s a tip below to get around that.
- To store: Pour the gravy into an airtight container and store in the fridge for up to 2 days.
- To Freeze: If you’re looking to keep this for longer, it will keep in the freezer for 4 months. You can store it in freezer safe containers, bags, or ice cube trays.
- To reheat: Pour the gravy into a small pot then turn the heat to a low. Stir the gravy as it reheats so that it’s evenly cooked. You can also microwave it until warmed through.
How To Make This Gluten-Free Gravy
Once you try this gravy, you won’t believe that it’s gluten-free, paleo, and Whole30 friendly. It’s just as rich, layered, and flavorful as any classic recipe.
First, strain the drippings. When the turkey is done roasting, strain the pan drippings through a fine mesh sieve into a large measuring cup. Use a spatula to to scrape off any remaining bits as well for extra flavoring.
Second, skim the fat. As the drippings sit, the fat will separate and rise to the top. Once it does, skim off most of the fat and keep the broth below. Then pour everything into a pot and bring it to a boil.
Third, create a slurry. Whisk together the melted butter and arrowroot powder in a small bowl. If you’re dairy-free, you can use water here.
Lastly, stir in the slurry. Once the broth boils, turn the heat off and slowly whisk in the slurry until it starts to thicken. Then, season with salt and pepper. The gravy will continue to thicken as it cools.
No problem, you can swap in store-bought turkey broth.
Absolutely! If you’re making a roast chicken, you can use the drippings from that. Or you can use chicken broth as well.
You can add a little bit more arrowroot powder mixed with an equal amount of liquid (butter or water). But just be careful, as it can quickly go from watery to gel-like.
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FAQ
Is McCormick’s turkey gravy gluten free?
Gluten free. No MSG added (Except those naturally occurring glutamates). With real turkey stock & McCormick spices.
Which gravy is gluten free?
Bisto Gluten Free Gravy Granules. Same great taste as the nation’s favourite. Gluten-free. Suitable for vegetarians and coeliacs.
Is the gravy that comes with a Butterball turkey gluten free?
Butterball frozen turkeys are easy to find on sale leading up to Thanksgiving. Butterball states “our Butterball fresh and frozen raw unstuffed turkeys are always gluten-free, and our gravy pack included with our Butterball Whole and Boneless Breast items is also gluten-free.”
Is the JENNIE-O turkey gravy packet gluten free?
JENNIE-O turkey products are gluten free, minimally processed, and free from artificial ingredients, added hormones or steroids.