• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

Bloom the gelatin.

• Pour your cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).
• Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

Make the gravy.

• Add the butter to your cooking pot and bring to medium heat. Add the bone broth and turkey drippings (if using).
• Note: if you don't have turkey drippings, I recommend using 4 cups of bone broth. I used 2 cups of bone broth + 2 cups of water to make mine (I didn't have turkey drippings) and the water created a thinner gravy. I wouldn't recommend using water unless you have to.
• Bring to a boil, then simmer for 20 minutes or so to reduce by about half.
• After the gravy is done simmering, add your bloomed gelatin to the pot. Mix well.

Remove from heat and season the gravy.

• Remove the gravy from heat. Salt (ASHLEYR for 15% off) generously to taste and add any herbs & spices you prefer, mixing well and tasting as you go. Rosemary, thyme, parsley, sage, onion, and garlic are great options.
• Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Optional: add the milk/cream if making creamy gravy.

• If you are opting for a creamy gravy, once the gravy cools a bit, blend it with your cream or milk.
• Note: if using milk instead of cream, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See "Tips to make the best..." section above for a picture.

Allow the gravy to cool and thicken.

• Note: The gravy will thicken as it cools, but it will not become dense since traditional thickeners were not used. The final result will be liquid. Once refrigerated, it will gel. If using it out of the fridge, heat it to make it pourable again.