Rich turkey stock and pureed roasted vegetables combine to create a silky, creamy low-carb turkey gravy without any flour. This gluten-free, make-ahead gravy is perfect for holiday meals and everyday dinners when you want a flavorful, lighter sauce.
Low-Carb Gravy
Roasting turkey wings, neck, or other bony parts with cauliflower, onion, and garlic makes an intensely flavored stock. Pureeing the roasted vegetables with the strained stock yields a smooth, rich gravy with no flour or cornstarch. The cauliflower melts into the sauce and gives the gravy body and a velvety texture—you won’t miss the thickener. This gravy pairs beautifully with roast turkey, mashed potatoes, and other holiday sides, and it can be made up to three days in advance to save time on the big day.
Why This Flourless Gravy Recipe Works:
- Low carb: There’s no flour or cornstarch, and cauliflower provides thickness with fewer carbs.
- Gluten-free: This gravy is naturally gluten-free, making it a great option for guests with gluten sensitivities.
- Nutritious: Half a head of cauliflower contributes fiber, vitamin C, vitamin K, and folate to the sauce.
- Make-ahead friendly: Prepare the gravy up to three days before serving; refrigerate and gently reheat when ready.
Turkey Gravy Ingredients
- Turkey: Two turkey wings or the neck and back pieces (about 2 pounds total). These yield the best stock flavor.
- Cauliflower: Half a large head, cut into 1-inch-thick slices (about 1 pound).
- Onion: 1/2 medium yellow onion.
- Garlic: 1/2 head, halved horizontally.
- Seasoning: Kosher salt (divided), freshly ground black pepper, and poultry seasoning.
- Liquid: 1/2 cup low-sodium chicken broth (or water) plus 6 cups water for simmering.
- Herbs: Small sprigs of fresh sage and thyme.
- Oil: Extra-virgin olive oil for roasting.
How to Make Low-Carb Gravy
- Roast turkey and vegetables: Preheat the oven to 425°F. Arrange the turkey wings, cauliflower, onion, and garlic cut side down on a rimmed baking sheet. Drizzle with olive oil, season with half of the salt and some pepper, and roast for 50–55 minutes, turning once, until the turkey skin is golden and the garlic is caramelized. Watch carefully to avoid burning.
- Make the stock: Remove the roasted garlic from its skin and place it in a large pot with the bones and remaining roasted vegetables. Pour the 1/2 cup of broth onto the pan and scrape the browned bits into the pot. Add 6 cups of water, the remaining salt, and the herb sprigs. Bring to a boil, then reduce to a low simmer, partially covered, for at least 2 hours and up to 3 hours, until the meat falls from the bone.
- Strain and defat: Discard bones and herb stems. Strain the stock through a sieve into a clean container. Remove as much fat as possible—use a fat separator or chill briefly so the fat firms and can be skimmed off.
- Puree into gravy: In a high-speed blender, combine the roasted cauliflower, onion, garlic, poultry seasoning, and the remaining salt. With the blender running on low, add the hot stock a little at a time until the gravy reaches your desired consistency. If it becomes too thick, thin with a splash of water or additional stock. For an extra-smooth texture, press the blended gravy through a fine-mesh sieve.
- Finish and serve: Taste and adjust seasoning. Reheat gently on the stove before serving. Makes about 4 cups.
Variations
- Quick version: Skip simmering a stock. Puree the roasted vegetables and pan drippings with store-bought low-sodium chicken broth until smooth. Use less than a quart of broth to reach a pourable consistency.
- Seasoning swaps: If you don’t have a pre-made poultry seasoning, combine dried rosemary, oregano, sage, ginger, marjoram, thyme, and a pinch of pepper to taste.
What to Serve with this Low-Carb Gravy
This gravy complements classic holiday sides and weekday staples alike. Try it with:
- Garlic mashed sweet potatoes or regular mashed potatoes
- Cornbread or sausage stuffing
- Green bean casserole or roasted green beans
- Brussels sprout gratin or roasted Brussels sprouts
- Roast turkey or turkey breast
How to Make Ahead
The gravy can be refrigerated for up to four days or frozen for several months. Make it up to three days ahead for easier holiday prep. Cool completely before refrigerating or freezing.
- After cooling, transfer to airtight containers and refrigerate.
- On serving day, gently reheat the gravy on the stove, thinning with a little stock or water if needed. Serve warm.
Can you make gravy without flour or cornstarch?
Yes. Roasted cauliflower purees into a creamy, natural thickener so you don’t need flour or cornstarch. The combination of caramelized vegetables and concentrated turkey stock delivers depth of flavor and a satisfying texture.
More Turkey Recipe Ideas
- Slow cooker turkey breast with gravy
- Air fryer turkey breast
- Stuffed turkey breast with cranberry stuffing
- Sheet-pan Thanksgiving dinner
- Butternut-stuffed turkey tenderloin with cranberries
Make-Ahead Flourless Turkey Gravy (Low-Carb)
Yield: 16 servings (about 1/4 cup per serving)
Serving size: 1/4 cup
Prep: 15 mins | Cook: 3 hrs | Total: 3 hrs 15 mins
Ingredients
- 2 turkey wings or the neck and back pieces (about 2 lb)
- 1/2 large head cauliflower, cut into 1-inch slices (about 1 lb)
- 1/2 medium yellow onion
- 1/2 head garlic, halved horizontally
- 2 tsp extra-virgin olive oil
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1/2 cup low-sodium chicken broth (or water)
- 6 cups water (for simmering)
- small sprigs fresh sage and thyme
- 1 tsp poultry seasoning
Instructions
- Preheat oven to 425°F.
- Arrange turkey wings, cauliflower, onion, and garlic cut side down on a rimmed baking sheet. Drizzle with olive oil, season with 1/2 teaspoon salt and black pepper, and toss to coat. Roast 50–55 minutes, turning once, until turkey is golden and garlic is caramelized.
- Remove garlic from its skin and place it in a large pot with the roasted onion, cauliflower, and turkey pieces. Pour the 1/2 cup broth onto the baking sheet and scrape up browned bits; add them to the pot. Add 6 cups water, 1 1/2 teaspoons salt, and the herb sprigs. Bring to a boil, then reduce to low and simmer, partially covered, for 2–3 hours until meat falls from the bones.
- Discard bones and herb stems. Strain the stock through a sieve. Remove fat by skimming, using a fat separator, or chilling until fat solidifies and can be lifted off.
- To make the gravy, add the roasted vegetables to a high-speed blender with the poultry seasoning and the remaining 1 1/2 teaspoons salt. With the blender running, add hot stock a little at a time until you reach the desired consistency. If too thick, thin with water. For extra smooth gravy, pass the blended mixture through a fine-mesh sieve.
- Reheat gently on the stove, taste and adjust seasoning, and serve warm. Makes about 4 cups.
Notes
- For a quicker option, puree the roasted vegetables and pan drippings with store-bought low-sodium chicken broth; use under 1 quart for a creamy, pourable texture.
- Gravy can be made 3 days in advance and reheated gently. Add a splash of stock or water if needed to loosen the consistency.
Nutrition (per 1/4 cup)
Calories: 53 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 1 g | Fiber: 3 g | Sodium: 336 mg | Sugar: 4.5 g