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Last updated on November 14th, 2018 at 01:56 am
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.
I absolutely love making gravy with giblets. The turkey drippings and giblets give the gravy such a wonderful flavour. A traditional giblet gravy is either served with chunks of giblets or with a pureed paste. I chose to do a paste for this recipe, but you can totally just chop the pieces for a chunkier gravy! Also, give the sugar-free low carb cranberry sauce a try to pair the delicious roast turkey!
The first time I made a giblet gravy was probably 6 years ago or so and it was a bit intimidating as I don’t usually cook with giblets. The neck definitely scared the heck out of me then, but after I made it the first time, I haven’t gone back once. It just gives the gravy such an intense and delightful flavour that gravy without giblets now just seems like a waste.
My boyfriend absolutely loved this gravy recipe and added it to everything on its plate! He even took the cranberry sauce and dipped it in the gravy because he loved the two of them together lol… The picture below is the gravy over some mashed cauliflower, which you can find the recipe here.
Paleo Turkey Giblet Gravy
- 1 (1 ) turkey neck
- 1 (1 ) turkey gizzard (90g/3.17oz)
- 1 (1 ) turkey heart (16g/0.56oz)
- 1 (1 ) turkey liver (97g/3.42oz)
- 1 tbsp (1 tbsp) butter
- 2 sticks (2 sticks) celery
- 1 (1 ) onion
- 4 cloves (4 cloves) garlic
- 1 (1 ) carrot
- 2 litres (8 cups) water
- 500 ml (2 cups) turkey roast drippings
- 2 tbsp (2 tbsp) tapioca starch
- 2 tbsp (2 tbsp) water
- 1 tbsp (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 8 cups (67 fl oz) of water. Put on medium-low heat and simmer for 60 minutes, or until you have exactly 3 cups (25 fl oz) 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 (25 fl oz) 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 (17 fl oz) of roast drippings. A 14lb/6.57kg turkey gave me 2 cups (17 fl oz) of juice. Add the giblet and neck paste into the pot, turn on the heat and start stirring.
- Mix the tapioca starch and water together and pour it into the stock pot.
- Continue whisking until the gravy has considerably thickened. Once thickened, add the parsley and it's ready to serve!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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