Today, because it’s nearly Thanksgiving, I think we should roast a turkey and make some gravy. My low-carb, gluten-free gravy is thickened with apples and onions, and brightly scented with herbs. You’ll want to sip it out of a mug.
Now grab some Braeburn apples…
A note about Braeburn apples. These red-streaked, yellow-green apples have a sweet, apple-y taste, and a fairly firm texture. If you can’t find the variety at your local orchard or supermarket, just use ‘Granny Smith’ or ‘Golden Delicious’ apples.
I hope you remembered to remove the giblets and neck from the bird before you brined it. You’ll want these bits for stock.
True story: Twenty years ago, and before we met, my husband hosted a Thanksgiving dinner party. He put the turkey in the oven without removing the plastic bag of giblets. As the bird cooked, his guests noticed a horrid odor wafting from the oven. Needless to say, no one ate the turkey. No one, that is, except for the intrepid host.
Roast on the lower-middle rack of a preheated 325°F oven until a thermometer inserted in the thickest part of the thigh registers 165°F. Transfer the turkey to a plate or platter, and keep it warm beneath a tent of aluminum foil.
Braeburn Apple Gravy
Bring the stock to a boil over a high flame. Then lower the heat, partially cover the pot, and let simmer quietly for 45 minutes.
Then grab your handy-dandy stick blender, and puree the sauce. The apples and onions will thicken the liquid — you won’t need to add cornstarch or flour.
At this point, a thought or two might be running through your head.
Thought #1: Kevin, you’re a genius! You’ve created a low-carb, gluten-free gravy!
Thought #2: Kevin, you’re an idiot! You forgot to degrease the sauce!
In truth, I never degrease my Thanksgiving gravy. Why? Because the fat contributes a ton of flavor.
And have a Happy Thanksgiving!
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