Golden, glossy, and packed with flavor, this Gluten-Free Turkey Gravy is the real deal. No packets, no mystery jars, just a rich, savory sauce made from real drippings and a little kitchen confidence. This is the kind of gravy that makes you wish you’d made extra – you’ll want to pour it on everything short of dessert.
This gluten-free gravy skips the wheat flour and heavy dairy but still delivers all the richness you’d expect from traditional gravy. I’ve been making it this way for years, using tapioca starch and coconut cream, and honestly, no one’s ever noticed the swaps – they just ask for more! It’s lower in sodium than anything from a jar, totally adaptable, and fits right into paleo, AIP, and Whole30 diets without tasting like a compromise.
❤️ Why you will love this recipe
- Quick fix: Ready in five minutes with just a few ingredients.
- Gluten-free: No flour, no strange thickeners – just clean, simple flavor.
- Flavor bomb: Packed with savory depth from real turkey drippings.
- Make-ahead friendly: Double the batch and stash some in the freezer for later.
- Diet inclusive: Paleo, AIP, Whole30, and low carb without even trying.
🗝️ Key Gluten-Free Gravy Ingredients & Substitutions
- Turkey drippings: The heart of the gravy, packed with rich, roasted flavor. If you don’t have enough, top it up with chicken or turkey stock.
- Tapioca flour: Thickens the gravy without any gluten. You can swap it for cornstarch or arrowroot powder if that’s what you have on hand.
- Coconut cream: Adds body and a velvety finish, without any strong coconut flavor. If you’re not avoiding dairy, heavy cream works just as well.
- Salt and pepper: Brings the seasoning into balance. Taste the gravy at the end and adjust if needed.
🥣 How do you make gluten free turkey gravy from scratch?
- Collect the drippings: Carefully pour the pan juices from your roasted turkey into a small or medium saucepan. If there’s not quite enough, top it up with poultry broth.
- Mix the thickener: In a separate bowl, stir the tapioca flour with a few tablespoons of the drippings until smooth and pourable. Add more liquid if it’s too thick.
- Combine and stir: Pour the tapioca mixture into the saucepan and give it a good stir while heating over medium.
- Add the cream: Spoon in the solid part of the chilled coconut cream and mix until the gravy looks smooth and glossy.
- Let it thicken: Keep stirring gently until the gravy thickens to your liking.
- Taste and season: Add salt and black pepper to taste. If your turkey was well seasoned, you might not need much.
- Optional strain: If there are bits you’d rather not serve, strain the gravy through a fine-mesh sieve for a silky finish.
🪄 Recipe Notes & Tips
- Extra broth: Only use chicken or turkey stock to top up drippings. Anything else might mess with the flavor, like beef or veggie stock.
- Smooth texture: Strain the drippings if they’ve got floaty bits you don’t want swimming in your gravy boat.
- Season last: Don’t guess with salt. Taste it once it’s thickened and adjust from there.
- Simmer control: If it starts to bubble like lava, turn the heat down. Low and slow keeps it silky.
- Watch the starch: Tapioca can over-thicken if you add too much. Start small and build up if you need to.
🫙 Storage & Freezing
- Fridge life: Store leftover gravy in an airtight container in the fridge for up to 5 days.
- Shake or stir: If the fat separates during chilling, just stir it back together or shake it up before reheating.
- Reheat gently: Warm it on the stove over medium heat or microwave until piping hot. Give it a good stir to smooth out any lumps.
- Freezer friendly: Freeze in a container or zip-top bag for up to 3 months. Let it thaw completely in the fridge before reheating.
✨ Variations
- Fresh herbs: Add rosemary, thyme, or sage to the pan while the gravy simmers for a hit of extra flavoring that pairs perfectly with roast turkey.
- Dairy version: Swap the coconut cream for heavy cream if you’re not avoiding dairy and want a more traditional gravy.
- Xanthan gum: For a low-carb twist without starch, use xanthan gum instead of flour or cornstarch. Just a tiny pinch will do it.
- No drippings: Use chicken or turkey broth in place of pan dripping if you’re making this gravy from scratch without a roast.
- Extra richness: Stir in a spoonful of melted butter or coconut oil for added depth and that silky finish.
- Chicken version: Works just as well with roast chicken if turkey isn’t on the menu.
🍽️ What to serve turkey gravy recipe with
- Mashes and purees: Spoon it generously over Dairy-Free Mashed Potatoes, Mashed Rutabaga, or my buttery Parsnip Puree.
- Holiday veg: It pairs perfectly with Green Bean Casserole, or a tray of Air Fryer Carrots.
- Proteins: Spoon it onto slices of Roasted Citrus Turkey, Smoked Spatchcock Turkey with Au Jus, or Oven Baked Thanksgiving Chicken Breasts.
- Stuffing and sides: Drizzle it over Easy Keto Sausage Stuffing, American biscuits, or fluffy dinner rolls.
- Tart and sweet: Cranberry Sauce belongs on the plate too, and no, it’s not optional.
❓ Frequently asked questions
If you’re cooking your turkey ahead, then yes, you can make the gravy right after and stash it in the fridge. If not, you can still make it early using turkey or chicken broth instead of drippings, then reheat it and stir in the real drippings on the day.
That usually means the starch went in too fast, but you can save it. Whisk it hard over low heat or use an immersion blender to smooth it out. Worst case, strain it through a fine mesh sieve and no one will ever know.
Happens to the best of us. Add a splash of unsalted broth and a little squeeze of lemon juice or vinegar – the acid helps balance the salt without watering it down. If it still tastes strong, stir in a bit more fat from the drippings, or a dab of butter or coconut oil. Works like a charm.
Easy fix. If it’s too thin, let it simmer for another minute or two. If it’s too thick, just add a touch of broth until it looks right again. Gravy’s forgiving like that.
Nope! Coconut cream just makes it creamy and smooth. No one at the table will even realize it’s dairy-free unless you tell them.
😋 More holiday recipes you will love
- Sweet Potato Apple Casserole
- Keto Pumpkin Cheesecake (Gluten-Free)
- The BEST Gluten-Free Cornbread Recipe
- Easy Christmas Gin Cocktail Recipe
- Air Fryer Brussels Sprouts with Bacon
- The Best Slow Cooker Mulled Wine Recipe
- Old Fashioned Easy Keto Apple Crisp
- Slow Roasted Chicken
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📖 Recipe
Gluten Free Turkey Gravy Recipe
Ingredients
- 2 cups drippings from a roasted turkey or turkey/chicken stock, see note 1
- 2 tbsp Tapioca flour or cornstarch/arrowroot powder
- ½ cup coconut cream or heavy cream
- salt and black pepper to taste
Instructions
- Firstly, carefully drain the pan juices from the bottom of the roasting pan you cooked the turkey in into a small or medium saucepan on the stove. If you don't have enough drippings, top it up with turkey stock or chicken stock.2 cups drippings from a roasted turkey
- In a separate bowl, add the tapioca flour and 2-4 tbsp of the drippings from the pan.2 tbsp Tapioca flour
- Mix together until it forms a smooth, pourable, whiteish liquid. Add extra drippings if needed.
- Add the tapioca mixture to the pan, turn it on medium heat and mix well.
- Add the coconut milk (or heavy cream) and mix well.½ cup coconut cream
- Continue heating until the turkey gravy has thickened.
- Taste and season with salt and ground black pepper if desired.salt and black pepper
Notes
- Extra broth: Only use chicken or turkey stock to top up drippings. Anything else might mess with the flavor, like beef or veggie stock.
- Smooth texture: Strain the drippings if they’ve got floaty bits you don’t want swimming in your gravy boat.
- Season last: Don’t guess with salt. Taste it once it’s thickened and adjust from there.
- Simmer control: If it starts to bubble like lava, turn the heat down. Low and slow keeps it silky.
- Watch the starch: Tapioca can over-thicken if you add too much. Start small and build up if you need to.
STORAGE INSTRUCTIONS
- Fridge life: Store leftover gravy in an airtight container in the fridge for up to 5 days.
- Shake or stir: If the fat separates during chilling, just stir it back together or shake it up before reheating.
- Reheat gently: Warm it on the stove over medium heat or microwave until piping hot. Give it a good stir to smooth out any lumps.
- Freezer friendly: Freeze in a container or zip-top bag for up to 3 months. Let it thaw completely in the fridge before reheating.