Make-Ahead Flourless Turkey Gravy (Low-Carb)
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
16 servings
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Calories
53 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Make-Ahead Flourless Turkey Gravy (Low-Carb)
Description
The recipe starts by roasting turkey wings, cauliflower slices, halved garlic heads, and onion until the turkey skin is golden and fat has rendered, and the vegetables are caramelized. This roasting step imparts a rich depth of flavor and softens the vegetables. The pan drippings generated add concentrated taste.
After roasting, these ingredients are combined with poultry seasoning and chicken broth in a high-speed blender to achieve a smooth gravy with a pourable consistency. Adding broth gradually allows control over thickness. If a high-speed blender is not available, straining cooked stock through a fine mesh sieve is suggested for a silky texture. Black pepper and salt season the gravy further.
This gravy is suitable as a low-carb alternative to traditional flour-thickened turkey gravy and pairs well with turkey or other poultry dishes. It can be made ahead and reheated gently, adjusting consistency with broth or water as needed.
The recipe notes an option to skip making stock from roasting for a faster version by pureeing the vegetables and pan drippings with store-bought broth.
Ingredients
- 2 turkey wings ( or the neck and back from a spatchcocked turkey (about 2 pounds total for both))
- 1/2 large cauliflower cut into 1-inch thick slices (about 1 pound, head
- 1/2 medium yellow onion
- 1/2 head garlic (halved horizontally)
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup chicken broth or water, low-sodium
- small sage sprig of fresh
- small thyme sprig; fresh
- 1 teaspoon poultry seasoning Bells brand
Instructions
- Preheat the oven to 425°F.
- Put the turkey wings, cauliflower, onion and garlic cut side down on a large rimmed baking sheet. Drizzle the olive oil over everything, season with 1/2 teaspoon of salt and black pepper to taste, and toss to combine. Roast, turning everything halfway through, until the turkey skin is golden and some of the fat has rendered and the garlic is caramelized, about 50 to 55 minutes, careful not to burn.
- Add the vegetables (onion, garlic and cauliflower) to a high speed blender with bells seasoning and the remaining 1 1/2 teaspoon salt. If the stock is hot, carefully pour in the stock, a little at a time, until the gravy is your desired consistency. If you added all the stock and the gravy is still too thick, switch to adding a little extra water as needed. (any extra stock can be saved for anotheruse). If you don't have a high speed blender, pour the stock through a fine mesh sieve to get the ultimate smooth gravy texture.
- Once done, remove the garlic from the skin and place in a large pot with the onion (discard any burnt parts), cauliflower and turkey. Pour the chicken broth onto the baking sheet and use a spatula or wooden spoon to scrape up all of the browned bits from the pan (put the pan over a burner turned to medium to help with any stubborn parts).
- When ready to use, heat up on stove, taste for salt and serve with your turkey dinner. Makes about 4 cups
- Pour the broth and pan drippings into the pot with 6 cups of water, 1 1/2 teaspoons salt and the sage and thyme and bring to a boil. Reduce the heat to low and gently simmer, partially covered until the meat easily comes off the bone, at least 2 hours, or as long as 3 hours.
- Discard the turkey wings, thyme and sage. Pour the mixture through a sieve to separate out the solids. Remove as much fat as you can from the stock: either pour the stock into a separator if you've got one, or refrigerate or freeze the stock so the fat solidifies and can easily be removed. If refrigerating the stock, plan to make the gravy right before serving and warm the ingredients up first.
Notes
- For quicker preparation, omit homemade stock and blend roasted vegetables and pan drippings with store-bought low-sodium chicken broth.
- This gravy can be made up to three days in advance and gently reheated, adding more broth or water to adjust the consistency if needed.
- Carefully monitor roasting to avoid burning; the turkey skin should be golden with rendered fat, and garlic caramelized.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 53kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 336mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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