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Turkey Gravy


8 Servings


  • 1 Cup Turkey drippings from Pan

  • 4 Cups Unsalted Stock chicken or turkey

  • 2 Garlic Cloves minced

  • 2 Tbsp Fresh Sage finely chopped

  • 2 Tbsp Fresh thyme leaves

  • 1 Cup Milk dairy or non-dairy if necessary

  • 1/4 Cup Coconut Flour

  • Salt and Pepper to taste


  1. After you roast the turkey, set the roasting pan with the turkey drippings on a medium-high heat on the stove-top.

  2. Add the stock to the pan, then stir and scrape any turkey bits from the bottom of the roasting pan.

  3. Strain and pour this gravy liquid into a bowl and place it in the fridge for about 15-30 minutes to let the fat float and harden to the top.

  4. Remove hardened fat with a spoon and place the stock into a saucepan. Add in the garlic, sage, and thyme.

  5. Place the saucepan over medium heat and bring to a simmer. Continue to simmer until the stock is reduced by 1/4, or until about 3 cups of stock remain.

  6. Meanwhile, in a small bowl whisk milk and cornstarch until well combined.

  7. Pour milk mixture into the stock, stirring slowly.

  8. Continue to simmer and stir frequently until stock thickens about 3 to 5 minutes.

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