Make-Ahead Flourless Turkey Gravy (Low-Carb)
"Crafted from a hearty turkey broth and blended roasted vegetables, this velvety turkey gravy is a delicious low-carb option that skips the flour entirely."
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Ingredients
- 2 turkey wings
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- small sprig of fresh sage
- small sprig of fresh thyme
- 1 teaspoon Bells poultry seasoning
- 1/2 medium yellow onion
- 1/2 large head cauliflower
- 1/2 head garlic
Instructions
- 1
Begin by setting your oven temperature to 425°F.
- 2
Arrange the turkey wings, cauliflower, onion, and garlic with the cut sides facing down on a sizable rimmed baking sheet. Drizzle olive oil over the mixture, sprinkle with 1/2 teaspoon of salt and season with black pepper to your liking, then toss everything together. Roast in the oven, turning the contents halfway through the cooking time, until the turkey skin turns a golden brown, some fat has rendered, and the garlic has caramelized, which should take approximately 50 to 55 minutes—be cautious to prevent burning.
- 3
After roasting, carefully extract the garlic from the skin and transfer it to a large pot along with the onion (discard any charred bits), cauliflower, and turkey. Pour the chicken broth into the baking sheet, using a spatula or wooden spoon to scrape up all the flavorful browned bits from the pan (if necessary, place the pan over medium heat to loosen any stubborn residue).
- 4
Combine the broth and pan drippings in the pot with 6 cups of water, 1 1/2 teaspoons of salt, along with the sage and thyme. Bring the mixture to a boil, then lower the heat to a simmer, partially covered, until the meat easily separates from the bone, which will take at least 2 hours, and up to 3 hours if preferred.
- 5
Remove the turkey wings, thyme, and sage from the pot. Strain the mixture through a sieve to separate the solids from the liquid. Eliminate as much fat from the stock as possible: you can either use a fat separator if available, or refrigerate or freeze the stock until the fat solidifies, allowing for easy removal. If you opt to refrigerate, plan to prepare the gravy just before serving and reheat the ingredients beforehand.
- 6
In a high-speed blender, combine the vegetables (onion, garlic, and cauliflower) with the Bells seasoning and the remaining 1 1/2 teaspoons of salt. If the stock is still hot, carefully add it to the blender in small increments until the gravy reaches your preferred thickness. If you find the gravy too thick after adding all the stock, switch to adding a bit of extra water as needed. (Any leftover stock can be saved for future use.) If you don’t have a high-speed blender, pour the stock through a fine mesh sieve to achieve a silky smooth gravy texture.
- 7
When you’re ready to serve, warm the gravy on the stove, adjust the salt to your taste, and enjoy with your turkey dinner. This recipe yields about 4 cups.