Watch this short video to learn how to make an easy, flavorful au jus style gravy. This is a little different from thicker, roux style gravy, but it yields an herby, flavorful gravy perfect for turkey, potatoes, stuffing and more. The best part is it’s free from flour and completely gluten free. If you’ve never made turkey and gravy before, this is a great recipe to try. After the turkey is carved, just deglaze the pan with dry cider or white wine, throw in garlic and herbs, then simmer the pan juices. We roasted a big organic turkey from The Good Life Farm with lots of juices left in the pan, full of butter from our Easy, Amazing Dry Rub Turkey Recipe. Just scroll down for the written recipe after you watch the video!
Easy, Gluten Free Pan Gravy
juices from 1 Easy, Amazing Dry Rub Turkey Recipe
chicken or turkey stock if necessary
4 – 6 garlic cloves
handful of herbs like parsley, sage, rosemary, & thyme
1/2 cup dry hard cider, like Workhorse from Fingerlakes Cider House
fresh ground pepper
Separate the fat from the juices. Transfer the juices from the roasting pan to a gravy separator or use a glass measuring cup and skim the fat from the top. You’ll want 2 – 3 cups liquid total, so if you don’t have a lot of juices add stock to the cup to equal 3 cups liquid (for a large batch), or 2 cups (for a medium batch). Set the roasting pan aside, but don’t rinse or wash.
Mince the garlic and herbs. Peel and mince the garlic, then strip the leaves from the stems of the herbs and mince. Set aside.
Return the roasting pan to the stove over medium heat. Pour the cider into the pan, and stir to scrape up any bits from the bottom. Cook until the cider is reduced by half, then add the garlic and herbs. Stir to combine and simmer for a minute or two. Pour the pan juices back into the pan. Bring to a simmer and season with fresh ground black pepper. Simmer until sauce thickens. The finished gravy will be thinner than a traditional gravy, but very flavorful. Taste and add salt if needed – if you brined or dry-rubbed your turkey it probably won’t need much or any salt.
