Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe (Gluten-Free)

Sara Moulton making gravy and turkey in a kitchen.

Looking for a gluten-free gravy recipe to go with your holiday turkey?

Then try Sara Moulton’s best make-ahead turkey gravy recipe, along with her Thanksgiving prep and carving turkey tips from Chef’s Choice.

This flavorful gravy adds the perfect touch to your Thanksgiving dinner.

How to make the best gluten-free turkey gravy recipe

Celebrity chef Sara Moulton's make-ahead recipe makes the best gravy. So delicious you can't believe it's a gluten-free recipe!

1. In a medium saucepan over medium-low heat, melt butter.

2. Whisk in gluten-free all-purpose flour and cook, whisking, for 5 minutes.

3. Add gluten-free broth in a stream, whisking to boil. Simmer for 5 minutes.

4. Let gravy cool, transfer to a bowl, and cover and chill overnight.

Thanksgiving day directions to finish the make-ahead turkey gravy

1. Platter your just cooked turkey. Cover it loosely with foil.

2. Pour the turkey drippings into a fat separator. Discard the fat.

3. Place the roasting pan on two burners of your stovetop over medium heat. (Make sure your roasting pan is stovetop safe. Do NOT do this with a glass roasting pan.)

Roasted your bird in a foil or glass pan? Then pour and scrape everything into a medium saucepan.

4. Add wine and reserved drippings, scraping up the brown bits on the bottom of the pan.

Alcohol-free recipe: If you are abstaining from alcohol, use apple, white grape, or pear juice instead of the wine.

5. Whisk in premade gluten-free gravy and any juices from the resting roast turkey.

6. Add salt and black pepper to taste, cooking until hot.

7. Serve gravy with your bird.

Gluten free gravy in a pitcher with a plate of Thanksgiving dinner in the background.

More make-ahead Thanksgiving tips from Sara Moulton

What size turkey? Sara says, “First, decide what kind and what size of turkey you’re going to buy.”

She recommends buying one pound of bird per person, to allow for leftovers.

When to start defrosting the turkey? “If you’re buying a frozen bird, note when to start defrosting it in the fridge. You’ll need 24 hours for every 4 to 5 pounds,” she says.

How early can you start cooking? Then start focusing on the side dishes. “Prepare the Best Make-Ahead Turkey Gravy recipe a day ahead, then ‘marry’ it to the drippings in roasting pan while the bird is resting,” says Sara.

“Other essential dishes to prepare ahead are stuffing, cranberry sauce, and mashed potatoes. Cook and mash the potatoes, then refrigerate.

On Thanksgiving, ‘nuke’ them and add softened butter and warm milk.”

Sara doesn’t mention it, but you can also prepare Thanksgiving desserts like pecan pie and sides like cornbread ahead of time.

More preparation tips: Sara also recommends creating a timetable listing everything you are going to prepare and when and then post it on the fridge. This helps preparation go more smoothly.

Clean ahead of time. I like giving my kitchen a thorough clean before the holidays so I'm not embarassed when my guests help out.

See my How to Clean Your Oven with Baking Soda for tips to get a sparkling clean range.

Black Friday or Cyber Monday shopping? Sara Moulton’s cookbooks make great holiday gifts!

How to make gluten-free turkey gravy

Flour: For the best results, this easy gravy recipe uses Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. This is my favorite gluten-free all-purpose flour and cooks up just like regular flour.

This type of gluten-free flour blend has white rice flour, xanthan gum, potato starch, etc. so it cooks up just right and you don’t have to buy extra specialty ingredients.

Stock or broth: Make sure you use gluten-free chicken stock or chicken broth. You can also use vegetable broth that's gluten-free.

A white gravy boat with gluten free gravy.

How to measure flour

Don’t scoop the flour directly out of the bag with a measuring cup. It packs down the flour and you end up over measuring. Then your easy gluten-free gravy recipe will be too thick.

Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.

That way the flour is given a mini-sift and isn't packed down.

Check out my Best Gluten-Free Products List to find more terrific GF baking products!

Is your gravy too thick or thin?

Too thin? Then add a cornstarch slurry. Mix 3 tablespoons of corn starch with 3 tablespoons broth or water in a small bowl. Mix thoroughly, then whisk the mixture into your broth.

Then whisk to a boil and simmer until it thickens.

(If you have a cornstarch allergy, look into rice starch, arrowroot starch, or tapioca starch.)

Too thick? Add more broth, stock, or water.

How to make a dairy-free gravy

For those of you who are dairy-free, instead of butter, try:

  • dairy-free butter
  • vegan buttery spread
  • coconut oil that's solid at room temperature
  • olive oil

Thanksgiving turkey dinner with mashed potatoes and gravy, stuffing, and homemade cranberry sauce.

How to store and reheat gluten-free gravy

Keep the gravy in an airtight container in the fridge for up to a week.

To freeze, place leftover homemade gluten-free gravy in a freezer-safe container. Make sure to label and date. Frozen gravy should be good for up to three months.

To reheat, place leftover gravy in a small saucepan. Heat on medium-low, stirring frequently. If it's too thick, add a little cold water or some chicken broth.

You can also reheat the gravy in the microwave.

Carving turkey tips

According to Chef's Choice, “Sharp knives are not only safer, but they’ll also help you smoothly cut thin, even slices without shredding the meat.

After the turkey is cooked, cool for 20 minutes. Cooling makes meat firmer and easier to slice.

Then remove and set aside the legs and last joint of each wing. Make a long, deep (to the bone), horizontal ‘base cut’ into the breast just above the wing.

Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices.”

Turkey gravy in a gravy boat.

Brining and Smoking Turkey Recipes

Here are smoked turkey recipes to enjoy with Sara Molton’s Best Make-Ahead Turkey Gravy:

How to brine and smoke a turkey breast

Smoked Turkey Brine with Smoked Turkey Rub

How to prepare & cook a spatchcock or butterflied turkey

And here's an Instant Pot Turkey Breast Recipe that you can enjoy any time of the year. Make it in addition to your roasted turkey for extra white meat.

Yield: 8 SERVINGS

Sara Moulton's Best Make-Ahead Turkey Gravy Recipe (Gluten-Free)

Gluten free gravy in a pitcher with a plate of Thanksgiving dinner in the background.

Looking for a gluten-free gravy recipe? Try this easy make-ahead turkey gravy recipe from Sara Moulton.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup all-purpose gluten-free flour
  • 4 cups gluten-free chicken broth or chicken stock, heated
  • 1/2 cup dry red or white wine
  • reserved liquid from turkey pan drippings
  • reserved liquid from turkey resting platter

Instructions

  1. In a medium saucepan over medium-low heat, melt butter.
  2. Whisk in flour and cook, constantly whisking, for 5 minutes.
  3. Slowly add broth or stock, whisking to boil. Simmer for 5 minutes.
  4. Let gravy cool. Transfer to a bowl. Cover and chill overnight in the refrigerator.

Thanksgiving Day directions to finish Best Make-Ahead Turkey Gravy

  1. Platter your cooked turkey and cover it loosely with foil.
  2. Pour drippings into a fat separator. Discard fat.
  3. Place bird roasting pan on two burners of the stovetop over medium heat. (Make sure your roasting pan is stovetop safe. Do NOT do this with a glass roasting pan.)
  4. Add wine and reserved drippings, scraping up the brown bits on the bottom of the pan.
  5. Whisk in premade gravy and any juices from resting turkey.
  6. Add salt and pepper to taste, cooking until hot, and serve with your bird.

Notes

Recipe based on one courtesy of Sara Moulton and Chef's Choice.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 627mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 11g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Recipe and Sara Moulton photo used with permission of Sara Moulton and Chef's Choice.

Originally published on November 11, 2010. Updated with new photos and information.

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Recipe rating: 5 4 3 2 1