Keto Gravy
Keto Gravy is thick and flavorful -Tell everyone! It is possible to have gravy using this little known trick..a smidge of Glucomannen.
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Glucomannen, Say What?
I originally came across Glucomannen as a dietary supplement. While I was not looking to use it as a supplement, I had never thought of using it in my cooking…but it makes sense. It’s a highly dense vegetable fiber that absorbs liquid.
Glucomannan is fiber extracted from the konjac root, also known as elephant yam.
This is the same ingredient that’s used in shiritaki noodles. It is often sold as a dietary supplement, and you will readily find the Glucomannen capsules sold in most vitamins or dietary supplement aisles.
However, for cooking you will need to buy the loose powder that I find on amazon and sometimes in the baking aisle.
Glucomannen is a great thickener and a little goes a long way. Word to the wise…don’t overdo the glucomannen. For my keto gravy, I found that about ¼ teaspoon per cup of liquid produces the right thickness.
Add your glucomannen to your Keto Gravy and give it some time to thicken your gravy. After 5-7 minutes of cooling, if you need to add a smidge more (seriously, just a smidge) then do so and stir to full combine.
Your Keto Gravy will thicken more as it cools. If you happen to have added too much Glucomannen, stir in a few tablespoons of broth or water to your gravy to thin slightly. Simply warm the again over low heat and whisk frequently until it thins out.
How to make Keto Gravy
As your turkey has thawed and has been rinsed you will find a small bag tucked up inside the cavity. Remove this small bag known as the giblets (the neck, heart, liver, and gizzard) from the inside of your turkey. Not sure I need to remind you BUT….Remove the giblets from the paper-ish bag they came in and discard the bag.
In a large saucepan over medium heat, saute the giblets with the onion and celery in butter, allowing them to cook until the giblets are browned and the butter has darkened slightly in color.
Add in chicken broth and bring the whole mixture to a boil. Reduce the heat to low and simmer the broth for 30 mins to one hour to deepen the flavor.
After this step you can cover the pan and turn off the heat to let sit stovetop until the turkey is done cooking.
Once your turkey has finished cooking in the oven, remove the turkey from the oven and remove the turkey from the pan. Tent the turkey with foil and set aside. From the turkey roasting pan pour all the turkey juices into a pourable measuring cup.
Let sit for several minutes for the fat to accumulate at the top of the juices. Spoon off the top fat from the turkey juices in that measuring cup and discard or save for use later in another recipe if you like.
Flavor GOLD
ALSO, the next step is that you must scrape up all the browned flavor bits from the bottom of the turkey pan. Side note….the browned bits are flavor GOLD to add depth to your gravy-DON’T skip this part.
Take the brown flavor bits/scrapings from the turkey pan and add them directly into the simmered saucepan.
Bring the pan of broth, turkey juices, and pan drippings to a boil again. For several minutes (about 10-20 minutes) let the saucepan simmer until the gravy is reduced by about one quarter. Then use a strainer to sift out all the giblet and vegetable solids.
Discard the giblets and return the smooth liquid to the pan.
Whisk in the glucomannan (about ¼ tsp per cup of liquid) and season to taste. The gravy will take a bit to thicken up so don’t overdo it. To start, add about ½ a teaspoon and add more glucomannen if your gravy isn’t thicker after 10 minutes.
Adjustments
If your gravy gets overly thick, it’s easy to thin it out with some more broth. Put it back over low heat and whisk in until well combined.
You can easily scale this Keto gravy recipe up for a bigger turkey. For every cup of liquid, you need about ¼ teaspoon glucomannan.
Keto Gravy Storage
Gravy of any kind is best made fresh but this does well in the fridge for several days. I simply reheat gently on the stovetop or in the microwave.
Keeping this Keto Gravy in the fridge after the big day is great so you can enjoy leftover turkey with this gravy for 1-3 days after your turkey day.
Ingredients
- 1 tbsp butter
- turkey giblets package from your bird
- ¼ cup onion finely chopped
- ¼ cup celery finely chopped
- 3 cups chicken broth
- turkey pan juices and brown bits
- salt and pepper
- ½ to ¾ teaspoon glucomannan
Instructions
- As your turkey has thawed and has been rinsed you will find a small bag tucked up inside the cavity. Remove this small bag known as the giblets (the neck, heart, liver, and gizzard) from the inside of your turkey. Remove the giblets from the paper-ish bag they came in and discard the bag.
- In a large saucepan over medium heat, saute the giblets with the onion and celery in butter, allowing them to cook until the giblets are browned and the butter has darkened slightly in color.
- Add in chicken broth and bring the whole mixture to a boil. Reduce the heat to low and simmer the broth for 30 mins to one hour to deepen the flavor. After this step you can cover the pan and turn off the heat to let sit stovetop until the turkey is done cooking.
- Once your turkey has finished cooking in the oven, remove the turkey from the oven and remove the turkey from the pan. Tent the turkey with foil and set aside. From the turkey roasting pan pour all the turkey juices into a pourable measuring cup. Let sit for several minutes for the fat to accumulate at the top of the juices. Spoon off the top fat from the turkey juices in that measuring cup and discard or save for use later in another recipe if you like.
- ALSO, the next step is that you must scrape up all the browned flavor bits from the bottom of the turkey pan. Side note….the browned bits are flavor GOLD to add depth to your gravy-DON’T skip this part. Take the brown flavor bits/scrapings from the turkey pan and add them directly into the simmered saucepan.
- Bring the pan of broth, turkey juices, and pan drippings to a boil again. For several minutes (about 10-20 minutes) let the saucepan simmer until the gravy is reduced by about one quarter. Then use a strainer to sift out all the giblet and vegetable solids. DIscard the giblets and return the smooth liquid to the pan.
- Whisk in the glucomannan (about ¼ tsp per cup of liquid) and season to taste. The gravy will take a bit to thicken up so don’t overdo it. To start, add about ½ a teaspoon and add more glucomannen if your gravy isn’t thicker after 10 minutes.
Notes
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.