Preparing a holiday dinner can be quick stressful so getting the last minute elements together quickly is a lifesaver.
Turkey gravy is quite easy to make and far more tasty than store bought gravy products. And if you forgot to buy your powdered gravy packets or can’t find them when you need them, you will really appreciate being able to make your own, particularly if you are living keto and would still like to enjoy gravy at the holidays.
Lifesaver Turkey Pan Gravy
- 3 cups Turkey Giblet Broth or Chicken Stock see below
- Turkey pan juices
- 6 tbsp. unbleached all purpose flour Keto version: use 1-2 tsp. xantham gum as thickener
- 1-2 pinches Kosher salt and freshly ground black pepper
- 2 sprigs thyme removed from the stem
- After you have removed your turkey from the roasting pan, pour the drippings into a large measuring cup or a gravy separator which separates the fat from the juices. You will only need 3 tablespoons of fat which you will put back in the roasting pan.
- Discard the remaining fat, and add the remaining juices with the giblet broth. If necessary, add chicken stock until you have a total of 4 cups of liquid.
- Place the roasting pan on a medium heat on the stove, sprinkle the flour into the pan, whisking into the fat to make a roux. If you are making a keto version, skip this step.
- Slowly pour ½ cup of the broth mixture into the pan quickly whisking to incorporate it evenly with the roux, slowly continue to add the broth until the gravy starts looking more like a smooth sauce. Whisk in the remaining broth and let the gravy simmer.
- For keto version, sprinkle the xantham gum over the heated sauce and wisk in quickly to avoid lumps.
- Add the thyme sprigs and simmer for about 5 minutes, and test a small spoonful to check for seasoning, adding salt and freshly ground pepper to suit taste.
- You should have avoided any lumps, but you can strain the gravy through a medium mesh and no one will be the wiser.