Paleo Turkey Gravy
One of the challenges that I usually face around the holidays is a lack of gravy. The traditional gravy I grew up with uses a store-bought mix to add additional flavour and thickening properties. However, I had no desire to put a processed powder with preservatives into my food. So imagine my joy when I discovered the secrets of what makes a truly flavourful and Paleo gravy (with a little help from mom).
Before starting this recipe, please make sure that you have all of the herbs and ingredients on hand, as they are essential. You also will need to pre-make a simple stock from the giblets of the turkey, this is a big flavour booster for your gravy. I used this http://www.marthastewart.com/340332/giblet-stock tutorial from Martha Stewart, except I only used the giblets, no other parts of the chicken.
Note: Turkey juices are the juices and droppings that are left at the bottom of the pan after you cook a turkey.
Note: If you do not have mushroom powder, you can add mushrooms that had been sliced and fried to your gravy to give it the mushroom flavour.
- Arrowroot flour
- Mushroom powder (or sliced and fried mushrooms- see note above)
- Combine your turkey juices, with your stock in a medium sized saucepan over medium-high heat.
- I would suggest to reserve a bit of the stock and put it off to the side, as while you are making the gravy, you might find that you want to add a little for extra flavour as you’re making your gravy.
- Once the broth mixture has reached an almost boiling temperature, it’s time to start thickening and adding flavour.
- Combine 3 tsp of arrowroot flour in a cup with 1 tsp mushroom powder (if using). Add cool water little by little while stirring to form a paste.
- Drizzle the paste into the broth mixture slowly, while whisking to incorporate.
- Add a dash of savoury, sage, marjoram and rosemary.
- Add salt and pepper to taste.
- Now comes the fun part, continue to taste your broth while adding more of the herbs until it suits your preference. You can also add a little of the reserve turkey broth to add more flavour.
- Lastly, if you wish to thicken your gravy more, simple use another 1 tsp of arrowroot flour made into a paste (see step 4 ) and whisk into broth. You can continue to do this until you have achieved the thickness you desire.