My Best gluten-free gravy tips are ⬇️
-Make your own stock to use in the gravy. I boil the turkey neck slowly in boxed broth on the stove while the bird is roasting. Augment with more boxed broth if you need to, but mostly use homemade stock.
-Use a metal roasting pan to cook your turkey and use the roasting pan directly on the stove to make gravy. Of course remove the turkey first!
-Remove most of the oil in the pan but leave a little for a well flavored and rich gravy.
-The best flavor is in the bits!! Loosen roasted turkey pan drippings with a wooden spoon for a rich full flavored gravy. Add stock to pan drippings and bring to a low boil and thicken in the pan
-My favorite thickener for gravy is potato starch. I like the savory slightly potato flavor and the way it thickens without being gluey.
-Make a slurry before adding starch to the pan drippings so you don’t get lumps. Mix equal parts cold water and starch and whisk together.
-whisk slurry into slowly into slightly bubbling stock and pan drippings
Cook gravy just until thickened. Add more slurry if it’s too thin but, remember it will get thicker as it cools.
-Add salt at the very end and season gravy to your taste.
-Warm your gravy boat so gravy stays warm longer.
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