A rich, flavorful turkey gravy that’s so satisfying you won’t believe it’s gluten-free, paleo, and Whole30-friendly. It’s the perfect finishing touch for Thanksgiving or Christmas.
Homemade turkey stock is ideal for this gravy — it delivers the best flavor and helps reduce waste. If you’re short on time, a high-quality packaged turkey bone broth works well. Choose an all-natural, unsweetened broth for the cleanest flavor when transforming it into gravy.
This recipe produces a gravy as comforting as the one your grandmother made, but it’s naturally compliant with gluten-free, paleo, and Whole30 diets thanks to the use of ghee and arrowroot starch.
Arrowroot starch is a grain-free thickener that behaves similarly to cornstarch and is excellent for making a roux — the mixture of fat and starch used to thicken sauces. Unlike regular flour, arrowroot doesn’t need long toasting because it’s neutral in flavor, which helps you preserve a clean, bright gravy taste.
Can This Turkey Gravy Be Made Ahead of Time?
Yes — this gravy can be prepared up to one day in advance. To make ahead without risking an overly thick sauce when reheating, reduce the gravy about halfway during initial cooking. When reheating, continue to reduce it until it reaches your preferred consistency. This approach prevents the gravy from becoming too thick once cooled and reheated.
Pin
Turkey Gravy – Gluten-Free, Paleo, Whole30
Ingredients
- 2 tablespoons ghee or grass-fed butter
- 2 tablespoons arrowroot starch
- 16.9 fl ounce Thrive Market Organic Turkey Bone Broth
- roast turkey pan drippings, optional
- 1/2 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly-cracked black pepper, plus more to taste
Instructions
-
Pour bone broth into a saucepan and bring it to a gentle simmer over medium-high heat.
-
While the broth heats, melt ghee or butter in a separate saucepan over medium heat. Sprinkle in the arrowroot starch and whisk constantly until it forms a smooth, lump-free roux, about 2 minutes.
-
Keep whisking and slowly pour the hot bone broth into the roux about 1/4 cup at a time, allowing the mixture to smooth out between additions. Gradually adding the broth prevents clumps. If you have roast turkey pan drippings, stir them in now. Once the gravy is fully incorporated and smooth, season with salt and pepper.
-
Bring the combined gravy to a gentle simmer over medium heat and cook, whisking occasionally, until it reduces by about two-thirds or to your desired thickness. Taste and adjust seasoning with additional salt and pepper if needed.
-
Transfer the finished gravy to a gravy boat and serve immediately.