Some people think the gravy is more important than the turkey…for the mashed potatoes, for the dressing, as well as for the slices of turkey on the plate. This gluten-free gravy tastes as good as any regular gravy.
3 Tablespoons Fat, skimmed from surface of pan juices
2 Cups Pan Juices From Roast Turkey, skimmed
1/2 Cup Water, or white wine
4 Tablespoons Rice Flour
1/2 Teaspoon Rosemary, ground
While someone else carves the turkey, pour the turkey’s roasting pan juices into a large glass measuring cup. Skim fat from the surface of pan juices, reserving 3 tbsp. fat. Add water or wine to roasting pan, scraping up any browned bits; heat to boiling to loosen. Pour mixture into pan juices in cup. Liquids should measure 2-1/2 cups; if not enough, add more water or broth, or if too much, put back in pan to boil until reduced to 2-1/2 cups.
Heat reserved 3 tbsp. fat in heavy medium saucepan over medium heat. Add flour; stir constantly until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 tsp. rosemary. Boil, stirring constantly, until thickened to sauce consistency, about 5 minutes.