Traditional gravy is rich in flavor and nutrients because it uses the organ meat, fresh stock, and the drippings from the turkey. Thickened with arrowroot powder, this gravy is Paleo and AIP compliant. Enjoy it today!
In a stock pot or slow cooker, combine onion, celery, carrots, rosemary, thyme, water, and all turkey parts (neck, organs, wing tips, pope's nose, skin/fat). Bring to a boil then reduce heat to a simmer. Cook for 4-6 hours or overnight in slow cooker on low.
Remove turkey from roasting pan and any whole aromatics/herbs (apple, lemon, herb sprigs). Place roasting pan on stove-top over medium heat. Pour 1/2 cup of dry white wine into hot pan and whisk vigorously to remove any browned bits from the bottom of the pan.
Remove the neck and organs from stock pot (heart, kidneys, and gizzard). Remove meat from neck and mince finely with the rest of the organ meat.
Add minced meat to the roasting pan. Add enough turkey stock from stock pot to arrive at the desired volume of gravy.
Bring to a boil then taste. Add salt and pepper until gravy comes alive. I like mine slightly over-salted as the potency dissipates over meat and veggies.
In a small container, mix 1 tablespoon arrowroot powder with approximately 1 tablespoon of water until powder is dissolved.
Bring gravy to a boil then remove from heat. Pour dissolved arrowroot powder over gravy and mix immediately and thoroughly. Gravy will thicken immediately. Add more arrowroot powder, in the same manner, until desired thickness lever is reached, likely 1-2 tablespoons. Serve gravy hot with grilled turkey!