This Gluten Free Gravy recipe is perfect for turkey or chicken! It is my go to recipe for Thanksgiving or for whenever I want a smooth and rich gravy that is simple to make.
I make this gravy for Thanksgiving every year. It is easy to make in advance and store it in the freezer. It is one less thing I will have to make on Thanksgiving. Homemade gravy is a bit more time consuming than opening up a jar of gravy but so worth it. I'll admit that when it comes to gravy, I am a bit of a snob. I just can't serve it out of a jar so I make sure there is always some in my freezer.
For me, Thanksgiving is about all the sides like stuffing, Mac and Cheese, cranberry sauce and mashed potatoes. I also like the pies for dessert and sometimes the turkey is almost an afterthought. But we must have turkey on Thanksgiving! So of course I want to make some gravy to go with it.
Gluten Free Gravy Making Tips
Here are a few easy tricks to making this gravy perfect.
- The turkey wings and vegetables are roasted before I add them to stock. The roasting adds a rich flavor.
- Turkey stock can be used but if you can't find it, chicken stock will work too.
- Make sure the gravy is strained well as lumps have no place in gravy. This insures the gravy is perfectly smooth.
- Add a bit of your turkey drippings to the gravy at the end. Blend well for a delicious homemade gravy!
This Gluten Free Turkey Gravy goes great on turkey, stuffing and mashed potatoes. In fact, you'll want to put this gravy on everything. Do yourself a favor and make homemade gravy for your next holiday dinner.
This gravy recipe works on any type of poultry including chicken and cornish hens too.
Want More Holiday Dinner Recipes that go with Turkey? Here are some of my Thanksgiving favorites!
First Published November 2017; Updated November 2020
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Gluten Free Turkey Gravy
- 2 large turkey wings
- 2 Tablespoons olive oil divided
- 1 Tablespoon poultry seasoning
- 5 large carrots peeled or 2 cups baby carrots
- 1 large onion peeled and quartered
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 large bunch of parsley
- 32 ounce carton of turkey stock
- 2 cups of water more if needed
- 4 Tablespoons corn starch
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- 1 tablespoon butter
- roasted turkey drippings, if desired
- Preheat oven to 350 degrees.
- Coat the turkey wings with half the olive oil and poultry seasoning.
- Toss the carrots and onion in a bowl with the remaining oil and ½ teaspoon salt and ½ teaspoon of pepper.
- Place the turkey wings and vegetables on a baking sheet and roast for 30 minutes or until wings are golden brown.
- Place the wings and vegetables in a medium size soup pot with the parsley. Pour the turkey stock and 2 cups of water on top and place on medium high heat. Let mixture come to a boil and simmer for 20 minutes covered on low heat.
- Strain mixture and save the turkey and veggies for another time.
- Place ½ cup of broth back in pot and add the cornstarch. Heat on medium high heat and whisk vigorously so that the mixture comes to a paste. Add the remaining broth, onion powder and celery salt. Keep whisking until mixture comes to a boil and is smooth. Remove from heat. Strain gravy and make sure there are no lumps. Whisk in butter and a few spoons of turkey drippings if desired.. Add salt and pepper to taste. If mixture is too thick, a little water can be used to thin out.