The Best Gluten Free Turkey Gravy Food

THE BEST GLUTEN-FREE TURKEY GRAVY

Steps:

• Bring stock to a simmer in a small saucepan; keep warm over medium-low heat.
• Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat or save for another use.
• Place roasting pan over 2 burners on medium-high heat and pour in 1 cup stock, scraping up any browned bits with a wooden spoon. Pour into bowl with drippings.
• Reduce heat to medium and heat reserved 6 Tbsp. fat in roasting pan. Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2-3 minutes.
• Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner (you may not need all of it; you want the final gravy to be pourable but with some body) and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes. Whisk in miso (if using) and 1 tsp. vinegar.
• If you prefer a smoother texture, strain gravy through a fine-mesh sieve into a medium saucepan. Taste gravy and season with salt and pepper if needed (if your turkey was brined, the gravy may not require more salt). If your gravy tastes flat, stir in up to 1 tsp. more vinegar to brighten. Keep gravy warm over medium-low heat until ready to serve. Do ahead: Gravy can be made 2 days ahead. Let cool; cover and chill. Reheat in a medium saucepan over medium heat.

GLUTEN-FREE GRAVY

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth.
• Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings.
• Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth.
• Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.