Evelyn Reed This gravy is made with simple, fresh-dripped turkey juices and a gentle, homemade broth. We skip the usual wine, pepper, and pre-made stock to create a soothing, histamine-safe version that works beautifully with your holiday meal. It’s ready in 20 minutes and loaded with anti-inflammatory flavor from fresh herbs and olive oil.
Ingredients Needed:
- Pan drippings from fresh-roasted turkey: use immediately after roasting.
- Up to 2 cups homemade low histamine turkey broth: no onion, garlic, or tomato.
- ¼ cup olive oil or ghee: for the fat base.
- ¼ cup all-purpose flour: or gluten-free flour if needed.
- 1 teaspoon fresh rosemary or thyme: minced, optional.
- Pinch of salt: use pure sea salt or Himalayan salt.
How To Make Low Histamine Turkey Gravy:
Gather and Strain Drippings:
After roasting the turkey, tilt it upright to release juices into the pan. Remove the turkey and strain the pan drippings into a bowl using a fine-mesh sieve. Let it sit until the fat rises to the top—about 10 minutes. Spoon off ¼ cup fat.
Measure the Broth:
If you don’t have 2 full cups of drippings, add enough low histamine broth to make 2 cups total liquid.
Make the Roux:
In a saucepan, heat the reserved fat or olive oil over medium heat. Whisk in ¼ cup flour and cook for 2 minutes until lightly golden and bubbling.
Whisk in Liquids:
Slowly whisk in the broth and pan drippings. Add minced fresh herbs if using.
Simmer Until Thick:
Cook while whisking until it boils gently. Simmer for 2–4 minutes until thickened. Add salt to taste.
Serve Immediately:
Use warm, or cool quickly and store properly to avoid histamine buildup.
Recipe Tips:
- Use drippings immediately—don’t let them sit or cool at room temperature.
- Avoid store-bought broth—make your own low histamine turkey broth for best results.
- Never use wine, sherry, or black pepper.
- Use fresh herbs only—they’re gentle on digestion and histamine-safe.
- For gluten-free needs, use rice flour or cassava flour.
How to Store & Reheat:
- Room Temperature: Not safe beyond 30 minutes.
- Fridge: Store up to 24 hours in a sealed glass container.
- Freezer: Freeze immediately in small portions for up to 1 month. Thaw gently on the stovetop.
Nutrition Facts (Per Serving, Approximate):
- Calories: 80
- Sodium: 75 mg
- Protein: 1 g
- Fat: 6 g
- Carbs: 5 g
- Fibre: 0.2 g
- Sugar: 0 g
FAQs:
Is turkey gravy low histamine?
Not usually, but this version is! We use fresh drippings, homemade broth, and no aged or spicy ingredients.
Can I use store-bought broth in low histamine gravy?
No, most store-bought broths are aged and high in histamine. Always use fresh homemade broth made without onion or garlic.
Is black pepper allowed on a low histamine diet?
No. Black pepper can trigger histamine release and should be avoided.
What can I use instead of wine or sherry in gravy?
Skip them altogether. Use fresh herbs like rosemary or thyme to add flavor without histamine risk.
How can I thicken gravy without flour?
Try arrowroot starch or cassava flour as a gluten-free, histamine-safe alternative.
Try More Recipes:
Low Histamine Turkey Gravy
Course: Sides, SauceCuisine: AmericanDifficulty: Easy8-10
servings10
minutes10
minutes80
kcalA smooth and savory turkey gravy made without wine, pepper, or aged broth—perfect for sensitive eaters and histamine-friendly meals.
Ingredients
Pan drippings from fresh-roasted turkey
Up to 2 cups low histamine homemade broth
¼ cup olive oil or ghee
¼ cup flour (or gluten-free)
1 tsp fresh rosemary or thyme (optional)
Salt to taste
Directions
- Strain hot turkey pan drippings into a bowl. Let fat separate and spoon off ¼ cup.
- Add broth to make 2 cups total liquid.
- In a saucepan, heat fat. Whisk in flour and cook 2 minutes.
- Slowly add liquids, whisking constantly.
- Simmer 2–4 minutes until thickened. Add salt and herbs.
- Serve immediately.
