How to Make Turkey Gravy with Drippings

If you are going to serve gravy, it should be the best gravy, and the best gravy is made from scratch using those turkey drippings! That savory concentrated goodness left in the roasting pan makes the most flavorful gravy on the planet, and it’s easy. So, here’s How to Make Turkey Gravy with Drippings! (full printable recipe below)
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How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Deglaze That Pan!

After cooking your succulent bird, remove it from the roasting pan, cover with foil and allow to “rest” for 30 minutes before carving. This accomplishes three things: it allows the juices to redistribute, allows the turkey to cool enough to handle and carve, and it gives you ample time to make some top notch gravy! Simply place the roasting pan on your cook top and bring those drippings to a simmer, there should be a little snap crackle and pop going on. Then add some broth and use a spatula to scrape any brown bits from the pan. This is called deglazing.

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Now Thicken it Up!

Now that your pan is deglazed, it’s time to thicken up that gravy. This is accomplished by whisking flour with broth and adding it to the pan while whisking consistently. BTW, this gravy is very easy to make. My husband has never made gravy before but made this gravy while I took photos and it turned out perfectly!

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Keep on Whisking:

As gravy thickens, just keep on whisking. This creates a smooth gravy, but because you’ve scraped the brown bits from the pan, you will get some wonderful, flavorful texture as well. Once the gravy thickens up, you can decide whether or not to add more broth to thin it out or leave it as is. Voila! It’s that easy!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Making it Gluten Free and Just as Good!

If gluten is not your friend, this gravy can easily be made gluten free. For this recipe I recommend using King Arthur’s Measure for Measure Gluten Free Flour. You’ll never know the difference and neither will your guests!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Need More Thanksgiving Recipes?

I have everything from appetizers, turkey, cranberry sauce, stuffing, potatoes and desserts right here!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

 

The Recipe: How to Make Turkey Gravy with Drippings

What you need:roasting pan, a whisk, and if making this recipe gluten free King Arthur’s Measure for Measure Gluten Free Flour.

5 from 12 votes
How To Make Gravy with Drippings
Cook Time
10 mins
resting time
25 mins
Total Time
35 mins
 

The good old fashioned way to create thick, delicious gravy with drippings

Course: gravy, sauce
Cuisine: American
Keyword: gravy, Thanksgiving, turkey
Ingredients
  • drippings from one 12-16 pound turkey
  • 2 cups turkey broth, separated
  • 1/4 cup flour of choice (see my gluten free suggestion above)
  • sea salt and pepper to taste
Instructions
  1. After turkey is removed from the oven, remove from roasting pan, cover with foil and allow to "rest" for 30 minutes before carving. Begin making gravy.

  2. Place turkey roaster with drippings on cooktop, you may need to use two burners. Turn heat to medium, when drippings start to simmer and pop add 1 cup broth to pan. Scrape pan with spatula or wooden spoon to loosen those flavorful brown bits.

  3. Whisk 1/4 flour and 1/2 cup broth until smooth. Slowly add flour mixture to the pan with the drippings while whisking constantly as gravy begins to thicken. Whisk another minute or so. If gravy is perfect, take off heat, you're done! If it's too thick: while whisking add remaining 1/2 cup broth a little at a time until desired consistency is achieved

  4. If needed, season to taste with sea salt and pepper, then smother everything on your plate with this lovely gravy!

 

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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

 

Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

5 from 5 votes
Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course: dinner
Keyword: cauliflower puree, gravy, keto, meatballs, Paleo, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 8 cups cauliflower, stem removed and broken into florets
  • 2 tablespoons ghee (or butter)
  • 20 ounces ground turkey
  • 2 eggs
  • 1/3-1/2 cup almond meal (start with 1/3 cup and if mixture is too wet add more)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon onion powder
  • 3 tablespoons chives, chopped
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 tablespoon arrowroot powder (for thickening gravy)
  • 4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
  • sea salt and pepper, to taste
Instructions
  1. For Cauliflower

  2. Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.

  3. While cauliflower is steaming, make meatballs

  4. Preheat oven to 350 degrees.
    Place ground turkey, egg, and almond meal in a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well

  5. Using wet hands form into 1 1/2" meatballs 

  6. In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)

  7. Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside. 

  8. Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan, bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt,  1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.

  9. Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

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How to Dry Brine and Cook an Herbed Butter Turkey!

In preparation for Thanksgiving, the wonderful folks at Sun Basket decided to take a tip from California cooking legend Judy Rogers (the late chef and owner of Zuni Cafe), and created a flavorful dry brine for turkey. Judy, who’s best known for her perfect roast chicken, uses a simple salt brine technique to produce the juiciest, well-seasoned and most succulent bird.
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How to Dry Brine and Cook an Herbed Butter Turkey! #howtocookaturkey #drybrineturkey #thanksgivingturkey

 

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Why Dry Brine?

It’s well known that brining improves a turkey’s ability to retain moisture, since the salt helps break down the muscle fibers and season the bird throughout. But while wet brining is the conventional way to prepare a turkey — (and there a zillion resources on the web to show you how to do that) — dry brining is arguably the best way. Our top reasons:

1) Dry brining is faster.
2) It produces less mess and less cleanup.
3) It’s way more delicious than wet brining (and way WAY more delicious than not brining at all).

How to Dry Brine and Cook an Herbed Butter Turkey! #howtocookaturkey #drybrineturkey #thanksgivingturkey

 

 How To Do it:

To make a dry brine, combine kosher salt, brown sugar, baking powder (this helps produce a crispier skin) and a combination of your favorite spices. We like a blend of crushed coriander, mixed peppercorns, smoked paprika, rosemary, thyme and bay leaf. We also toss in a little citrus zest for good measure. Printable recipe below.

How to Dry Brine and Cook an Herbed Butter Turkey!Start by toasting and grinding your spices together. Mix those all up with the salt, sugar, baking powder and citrus zest. Then pat the bird dry and sprinkle on your salt and spice mixture. Rub it in to coat it well, stick the bird in a brining bag and place everything in the fridge for a minimum of 12 hours and up to 3 days — the longer, the better.

When you’re ready for the big day, remove the bird from the bag and either rinse the mixture off or wipe it clean with a wet paper towel. If you do rinse, make sure to pat dry again. Then, prepare to cook that succulent bird by placing herbed butter under and over the skin!

The Recipe: How To Dry Brine and Cook an Herbed Butter Turkey

5 from 9 votes
How To Dry Brine and Cook an Herb Butter Turkey
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

An excellent dry brine that makes for a flavorful and moist turkey!

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, holiday recipe, Thanksgiving
Servings: 1 turkey
Author: Sun Basket Meal Delivery
Ingredients
For Dry Brine:
  • 1/4 cup Kosher Salt
  • 2 Tablespoons brown sugar if you live sugar free, skip it
  • 2 Tablespoons baking powder
  • 2 Tablespoon peppercorns toasted
  • 1 Tablespoon coriander seeds toasted
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 teaspoon cayenne pepper
  • 3 bay leaves
  • Zest of two lemons
  • Zest of one orange
  • 1 fresh turkey I love Diestel
Herbed Butter to Cook Turkey:
  • 1 stick butter room temp
  • 3 sprigs thyme chopped
  • 2 sprigs rosemary chopped
  • 3 cloves garlic peeled and chopped
  • Zest of one lemon
  • Sea salt and pepper to taste, be generous
  • Additional herbs and 1 onion to place in cavity if desired
Instructions
Dry Brine:
  1. Place a pan on medium heat. Add peppercorns and coriander and toast until peppercorns start to pop. While waiting for peppercorns to pop, remove thyme and rosemary leaves from stems
  2. When peppercorns begin to pop, remove from heat. Put peppercorns, coriander seeds, bay leaves, thyme and rosemary into a grinder (I use a coffee grinder) and grind until fine
  3. Use a microplane to scrape the zest off both lemons and orange, only scraping until the white appears, then move to a new area
  4. Mix together all herbs, zest, salt, sugar, and baking powder
  5. Pat turkey dry and sprinkle with dry brine, all over that turkey! Then massage the brine into the skin for a few minutes, place in a big plastic bag, seal it tight and place in the fridge for 1-3 days...the longer the better!
To Cook Turkey:
  1. Remove bird from refrigerator, wipe off brine with paper towel and allow turkey to come to room temperature
  2. Finely chop garlic, thyme, and rosemary, and then zest lemon
  3. Add herbs and lemon zest to butter, generously add sea salt and pepper to butter and mix well using a fork
  4. Use your hands to gently separate the skin of the turkey from the meat, then rub the herbed butter under the skin reserving 1/3 of it to melt and pour over skin
  5. If desired place additional herbs and one quartered onion into cavity of bird
  6. Then preheat oven to 425 degrees, place the turkey in oven and immediately turn heat down to 350 degrees, cook for 2 1/2 - 3 1/2 hours depending on size. A stuffed turkey requires about 15 minutes per pound while unstuffed turkeys require 12-15 minutes per pound. Internal temperature should be between 150-160 degrees (using a meat thermometer takes the guess work out of it)

  7. Allow bird to rest under foil tent for 20 minutes, carve and enjoy your feast!

 

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Jalapeño Turkey Burgers!

I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook! When you aren’t eating grains, dairy or legumes, you need to get creative with textures and flavors to keep things interesting and avoid food boredom. This extraordinary Jalapeño Turkey Burger is a perfect example.
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Jalapeño Turkey Burgers #Keto #whole30 #paleo #turkeyburgers

Jalapeño Turkey Burgers : Paleo, Whole 30 and Keto!

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Don’t these burgers look amazing? I can’t take full credit for them…although I would sure like to. They are a variation of a recipe one of the participants in my Whole 30 group created (thanks Lisa!)  Of course, I had to throw a perfectly poached egg on them. Because that’s how I roll.

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Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

These Jalapeño Turkey Burgers are easy to make too. Just combine ground turkey, minced jalapeño, cilantro, lime and spices, form into patties and cook in a pan!

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Then top with guacamole, some pico de gallo and if the mood hits you, add a poached egg! Serve with my Rosemary Butternut Squash or Sweet Potato Fries and everybody is happy!

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Need More Whole 30 Recipes?

To get my most popular Whole 30 recipes, click here, here, and here! 

The Recipe: Jalapeño Turkey Burgers!

Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you’ll be glad you did!) Serve with my Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with my guacamole and Pico de Gallo!

5 from 2 votes
Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo
Jalapeño Turkey Burgers!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 pound ground turkey I prefer 85% lean, it has more fat which makes for a better burger! If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
  • 1/2-3/4 of one jalapeño pepper minced(I like it hot so I use 3/4)
  • 1 medium size shallot peeled and minced
  • zest and of one lime and 2 teaspoon lime juice
  • 2 Tablespoon chopped cilantro
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 a teaspoon sea salt
  • 1/2 teaspoon black pepper
  • guacamole
  • pico de gallo
  • poached egg optional
Instructions
  1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
  2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.
  3. Form into four patties.
  4. Place pan on medium heat.
  5. Add olive oil to bottom of pan.
  6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
  7. Top with guacamole, pico de gallo and poached egg if desired!

More for The Burger Lover!

Click to learn to make the Secrets of Making a Fantastic Burger! ~ Linda Spiker

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