Once you have used my Roasted Turkey recipe you are ready to make the gravy!
Never waste the fat. Make gravy or keep the fat to roast or sauté vegetables. A turkey of this size (I like 15-18 pounds) would make just under a cup of fat.
Most turkeys come with the neck, heart and other bits packed inside. I use the neck for gravy and use my dehydrator to make treats for my dog with all the rest – he’s a very lucky fellow!
- Fat or drippings from roasted turkey
- Turkey neck
- Onion – chopped
- Arrowroot Starch – 2 Tablespoons
Simmer the turkey neck and a chopped onion in about 1 ½ cups of water for about 45 minutes, then take the neck and onion out. I throw the onion away, and keep the neck so I can toss it in with the carcass to make the stock.
You should be left with about 1 cup of turkey water.
Add 2 tbsp of Arrowroot Starch and whisk until it’s totally smooth. Arrowroot is a grain free thickener. It’s my favourite in gravy and won’t give the gravy a chalky taste.
This will make about 2 cups of gravy.
Remove the cooked turkey from the pan and let it rest covered with foil.
Place the roasting pan with the turkey drippings (aka fat) on the stove top with medium heat. Slowly add in the Arrowroot and water mixture, whisking it in slowly to the drippings. Bring to a simmer to thicken and you’re done. Be careful not to rage boil this mixture or it will be more like a burnt jelly!
When this gravy is chilled in the fridge, it might look more like jello than gravy but that’s okay. Once it’s reheated on the stove, it will return back to the consistency of gravy.
I love this gravy in my grain free Turkey Pot Pie. And of course with my Roasted Turkey.