A couple of days ago I posted a Turkey recipe and said I’d be uploading a bunch of Thanksgiving recipes in the following weeks! When I made my Keto Thanksgiving Turkey, I also made gravy and so I decided to make two styles. I made a Paleo Turkey Giblet Gravy which is dairy-free, but uses starch to thicken it, and made a Keto Turkey Giblet Gravy, which is not dairy-free, but uses xanthan gum to thicken it. Both are extremely low carb/keto friendly so you can choose whichever one you want to make this Thanksgiving depending on your diet style. The mashed cauliflower recipe in the picture can be found here. And the sugar-free Low Carb Cranberry Sauce can be found here! You can also use the leftovers to make baked goods like cheesecake and cookies!
The reason why I chose to add cream to this gravy is because I absolutely hate gravy that’s thickened with only xanthan gum. The cream sort of helps it not become a slimy mess and so whenever I use xanthan gum to thicken sauces, I usually add cream.
It ends up being super creamy and full of flavour! I absolutely love making gravy with giblets. It gives the sauce such an amazing flavour compared to non-giblets gravies. You don’t need to add a lot of spices because the homemade broth and the drippings from the turkey already has so much flavour!
Believe it or not, they don’t have gravy in Japan. It just doesn’t exist or it’s not a common sauce to make. They have Salisbury steaks with demi-glace sauce, but that’s completely different than gravy. They use like worcestershire sauce, soy sauce, sugar, ketchup and a bunch of other ingredients to make their sauces.
It was my boyfriends first time to try gravy and he absolutely loved it haha. He just took a spoon and started eating the gravy out of the sauce boat like it was soup!!
Keto Turkey Giblet Gravy
This gravy makes 6 cups (1500ml) and each serving is about 107ml.
- 1 turkey neck
- 1 turkey gizzard 90g/3.17oz
- 1 turkey heart 16g/0.56oz
- 1 turkey liver 97g/3.42oz
- 1 onion
- 2 sticks celery
- 1 carrot
- 4 cloves garlic
- 2 litres water
- 1 cup cream 250ml
- 2 tsp xanthan gum
- 1 tbsp parsley
Chop the celery, onion, carrot and garlic.
Remove the giblets and neck from the cavity of the turkey, they should be in a little bag, and rinse them out.
Melt the butter in a stock pot and add the giblets and neck. Brown on all sides for a few minutes.
Add the chopped celery, carrot, onion, garlic and the 2L of water. Put on medium-low heat and simmer for 60 minutes, or until you have exactly 3 cups of broth left. Turn off the heat.
Strain the veggies out and discard. Carefully remove the neck and giblets out. You should have 3 cups of broth in the stock pot.
Let the neck cool down a bit before doing this step or you'll burn your fingers. Peel the meat out of the neck as much as you can. Once you've peeled all of the neck, add it to a food processor along with the giblets.
Pulse until you get a thick paste.
In the stock pot, add the 2 cups of roast drippings. A 14lb/6.57kg turkey gave me 2 cups of juice. Add the giblet and neck paste into the pot, turn on the heat on high and start stirring.
Add the cream and continue to stir.
Add 1/2 tsp of xanthan gum at a time while whisking. Continue to add the xanthan gum until desired thickness. I needed 2 tsp total.
Once the desired thickness is achieved, add the parsley, mix and it's ready to serve!
I calculated the nutritional value as best as I could by adding the meat, cream, butter and xanthan gum to a calculator, but I don't really know how to calculate the nutritional value of homemade broth.
If you want a non-dairy recipe that uses starch instead of xanthan gum, then check out my Paleo Turkey Giblet Gravy recipe!