I usually cook turkey giblets, strip the neck for meat and mince up the rest. I add it my stuffing to increase the flavor. The thought may be unpleasant to some, but the flavor certainly is not. It’s incredible. However, if you wish to make flavorful gravy, the giblets may be added to it, as well. Either way, this gluten free gravy recipe is wonderful.
Print
Flavorful Gluten Free Turkey Gravy
Yield: Makes about 2 1/2 cups
A flavorful gluten-free gravy recipe using rice flour or your favorite all-purpose gluten free flour. Toss in the meat from giblets or not.
Ingredients:
Turkey drippings from a gluten-free turkey
Giblets from the same turkey
Pan drippings from the same turkey
2 cups gluten-free chicken or turkey broth (I use Better Than Bouillon Organic Reduced Sodium or homemade)
3 to 4 tablespoons brown or white rice flour
Black pepper
Salt, to taste, if not cooking a brine turkey
Kitchen Bouquet or Gravy Master (optional) They're both GF
Instructions:
Place the turkey drippings in a container and place in the freezer for a few minutes. (This hardens the fat for easy removal.)
Place the giblet in a medium-size saucepan. Add enough water to cover them. Bring to a boil, lower heat and simmer for until tender and thoroughly cooked, about 20 minutes. Remove from heat and set aside. Remove the giblets from the water and reserve the water. Set them aside to cool. Using a sharp knife, mince the cooked giblets and place in a small plate. Remove as much meat from the neck as possible, and set it with the other giblet meat.
Remove the drippings from the freezer and skim off most of the grease from the top as possible. You can leave a little bit for flavor.
Place the roasting pan over 2 burners and heat to medium. Add pan drippings and broth and deglaze the pan (rub off the stuck on pieces of meat and fat from the bottom of the pan.) Add the chopped giblet meat and stir.
Sprinkle 5 to 6 tablespoons of rice flour over the gravy and whisk. Increase both burners to high heat and whisk constantly until thickened. Lower heat and simmer for a total of 5 minutes.
Season with pepper, and if not roasting a brine turkey, salt, and add a tiny bit of Kitchen Bouguet or Gravy Master, if desired to achieve a darker color. (Be careful not to add too much or will change the flavor of the gravy.)
Use the giblet water you set aside to thin gravy, as needed. To thicken gravy more, sprinkle in and stir in additional rice flour and cook for an additional 5 minutes.