It’s all gravy; Paleo, Gluten Free, Low Carb, or Regular From Pam’s Turkey Primer Chapter 2

Mmm Gravy! Nothing better than great gravy. Here is a guilt free recipe, followed by a traditional one.

Paleo, Gluten Free, Low Carb Chia Seed Gravy Sauce
Three ways to make Traditional Gravy

Click on first picture to see video of “Paleo, Gluten Free, Low Carb Chia Seed Gravy Sauce”. Start with best quality local fresh turkey you can find and afford. Give meat a layer of fat and seasoning, you could use oil and press in a dry rub, or herb butter, click on last picture to see my video “Herb Butter for Fast Roasting Tender Juicy Turkey”.

Paleo, Gluten Free, Low Carb Chia Seed Gravy Sauce.

Mix Chia seeds: 1/4 cup seeds with 3/4 cup filtered water. Cover and allow to soak at least 1 hour, or do a-head place in refrigerator over night.

Deglaze pan drippings with broth. Scrape the pan well, all the little bits stuck to the pan are flavor bombs you want in your sauce or gravy. To learn how to make your own broth. See *video or post Turkey Bone Broth Miracle Food made from Turkey Trash! This is a do, way ahead ingredient other options are; filtered water, and a squeeze of fresh citrus, or store bought broth.

Blend Chia seeds, they get sort of creamy, but with little tiny black specks. Add mixture 1/4 cup at a time, whipping in until you get the thickness you like. Some cooks add a bit of acidity, often wine which is not Paleo, or low carb. A squeeze of citrus can be used instead. I just taste and adjust accordingly adding any last minute seasoning too. After carving Poultry add juices from plate for more enhancement. The rich sauce or gravy makes already succulent meats over the top with flavor. Once you learn how to make these you’ll never stop!

*Suggest do a-head bone broth: Click on pictures for recipe post and video. Roast a small chicken or turkey up to 3 months before Thanksgiving to have scraps for making bone broth. To learn how to make your own broth. See video or post * Turkey Bone Broth Miracle Food made from Turkey Trash! This is a do, way ahead ingredient.

2. Three Ways to make Traditional Gravy

1. Simple Gravy from deglazed pan drippings

This is usually done while the bird is resting. Place roasting pan over burner, on medium low. Add about 1/4 cup of white wine and scrape to loosen debris. Add 1/4 to 1/2 cup flour, to make a paste. While whisking cook a bit so the flour won’t taste raw. Add about 1/4 cup of Turkey Bone Broth*, or if not available giblet broth (this can be from simmered neck and giblets while turkey is roasting). Thin down with more liquid until it looks like gravy.

2. Dry Roux Gravy

Place 1/2 to 1 cup of flour in skillet. Heat on medium high whisking constantly. After a bit it will began to brown. Cook until flour reaches nut brown. Add equal part of sweet butter. Make a paste add decanting’s from turkey roasting pan, and *Turkey Bone Broth, or giblet broth until it looks like gravy.

3. Wet Roux Gravy

On medium high heat melt sweet butter. Add equal amount of flour. Whisk constantly, until it reaches a nut color. This could take an hour, more or less. If it burns throw it out and start over. Gradually add pan drippings, add Turkey Bone Broth, until it looks like gravy.