If you're #TEAMGRAVY stick around for a recipe that repurposes leftover turkey breast carcass, transforming into a deliciously rich turkey accompaniment. This homemade Turkey Breast Gravy recipe was created to be paired with this Bacon Wrapped Turketta recipe, but it's also fantastic with Instant Pot Turkey Breast.
This gravy is THICK and boldy seasoned with an Italian-herb blend (courtesy of this Iron Range Porketta seasoning recipe), resulting in a full-bodied gravy that rich, earthy, and clings perfectly to everything from sliced turkey to mashed potatoes. It's one of those gravy's that definitely has an herby, homestyle vibe to it.
This turkey breast gravy recipe is easy to customize. At a minimum, it will give you a good base from which to season as you wish. Plus you can give yourself a gold star for using the whole bird (or breast in this case!).
If you're interested in the recipe that inspired this gravy, check out this Bacon Wrapped Turketta recipe (pictured above). It's impressive and perfect for serving a smaller crowd.
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Why You'll Love This Turkey Gravy Recipe
There are numerous reasons to love this turketta gravy recipe.
- Repurposing turkey "scraps": After butchering a turkey breast, there is the conundrum of what is to be done with the carcass. Because there's good meat on there after all! Making a gravy is an excellent way to use all those turkey parts.
- Perfect for Smaller Gatherings: Since this gravy is made with a turkey carcass from the breast meat, it makes a smaller amount that is perfect for serving smaller crowds.
- Easy to Cook: The gravy mostly simmers away on the stovetop, a multitasking win if you're cooking the a turkey at the same time.
What to Know Before Getting Started
- The turkey breast carcass in this recipe came from a 5-6 pound turkey breast.
- I used the gravy packet that comes with frozen turkey breast to make this gravy, but you can replace it with stock instead.
Ingredients
This turkey gravy recipe makes around 2 cups. This recipe as written makes a THICK gravy, but you can easily thin it out to suit your gravy consistency preference by adding additional stock.
- Veggies - Get the holy trinity involved and toss some carrots, celery, and onion into your gravy. Go ahead and get some garlic involved too if you like. Got some leftover bell pepper? Toss that in too.
- Turkey breast carcass - Arguably the most important ingredient in this turketta turkey gravy. Break it down before using, you want it to be submerged as it cooks.
- Turkey gravy packet included with turkey breast - I often use the gravy packet that comes with a frozen turkey breast. But you could also leave it out and use more chicken stock instead, especially if you want more control over the resulting sodium levels.
- Chicken stock - Or turkey, vegetable, or beef stock.
- Porketta seasoning (or Italian seasoning) - Gives the gravy some dimension with pungent herbs. Use porketta seasoning or a close substitute, an Italian seasoning blend. Or you could leave it out and season the gravy simply with salt and pepper.
- Flour and butter - To make a roux to finish things off with a nutty, thickening agent.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Suitable Seasoning Substitutions
The simplest substitution to making your own porketta seasoning would be to direct you to an Italian seasoning blend. If you like porketta, you should definitely check out this Instant Pot Porketta Roast made with pork butt.
How to Make Turkey Breast Gravy - Directions
- Step 1: Heat 1 tablespoon oil in a large saucepan over high heat until shimmering. Break down the turkey carcass so it can be submerged while it cooks. Add turkey carcass, carrots, celery, onion, and 2 teaspoons porketta seasoning and cook, stirring frequently, until lightly browned, about 5 minutes.
- Step 2: Add a gravy bag with turkey breast and 2 cups of chicken stock. Bring to a boil, reduce to a simmer, and cook for at least 1 hour, covered. A great time to start making gravy is as the oven is preheating in preparation to cook your turkey breast. Might I recommend you try making this fantastic turketta recipe?
- Step 3: After 1-2 hour(s) cooking time, strain the solids through a fine mesh strainer, and discard. Set the strained gravy aside. Return the saucepan to medium heat. Melt butter, then add flour and cook, stirring with a whisk, until deep golden brown, about 3 minutes.
- Step 4: Slowly whisk in the strained turkey gravy, returning it to the saucepan. Bring to a simmer to thicken slightly, then season with salt and pepper. Add more chicken stock if you’d prefer a thinner gravy. Serve hot or let cool and refrigerate until ready to use.
Top Tips for the BEST Turkey Porchetta
Tip 1. Cook the turkey gravy as long as you can. The longer you can let that turkey breast carcass, seasonings, and veggies simmer, the more awesome your gravy will turn out. Try to cook for at least 1 hour, but up to 2 hours is ideal.
Tip 2. Season as you wish. I like adding a bevy of herbs to gravy, especially during the fall, but you can leave out the recommended seasonings. I've heard of people using all kinds of "secret" ingredients to make the best gravy ranging from soy sauce and Worcestershire sauce to cider vinegar.
Tip 3. Do a cornstarch slurry instead. If you'd rather not make a roux, go with a cornstarch slurry instead. It will give the gravy a glossier look that gravies made with flour lack.
Tip 4. Serve with complementary sides. It’s all downhill after the main dish and gravy amIright!? I recommend pairing this gravy with some other cozy sides, like:
- Roasted Sweet Potatoes in the Air Fryer - Super simply seasoned sweet potato cubes that I am not ashamed to admit I have coated in gravy before.
- Cheesy Potatoes with Hash Browns - This might be one of my favorite side dishes ever and it’s effortless to whip up and no there's nothing wrong with enjoying cheesy potatoes and gravy at the same meal.
- Easy Pan Fried Brussels Sprouts - Paired with gravy it helps cancel the sins of the turkey gravy calories.
Recipe FAQs
If the gravy appears too thick, add small amounts of cooking stock, stirring after each addition, until you are satisfied with the consistency. If you accidentally add too much, cook uncovered for a few minutes to thicken the gravy back up.
Store leftover gravy in a lidded container in the refrigerator for up to 5 days.
The best way to reheat turketta gravy is low and slow on the stovetop. I usually add a tablespoon or two of water along with the gravy to a saucepan, covering and reheating over medium heat. Check every few minutes to stir until heated through.
Perfect Dishes for Pairing
Looking for other recipes to pair with this homemade turkey gravy?
If you tried this homemade Turketta Gravy recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
The Best Turketta Gravy (Turkey Breast Gravy)
Ingredients
- 1 tablespoon olive oil or canola oil
- 1-2 carrots peeled and sliced 1 - 1 ½ heaping cups
- 2 celery stalks sliced 1 heaping cup
- ½ medium white onion sliced ¾ cup
- leftover turkey breast carcass
- 2 teaspoons porketta seasoning or Italian seasoning
- turkey gravy packet included with turkey breast
- 2-3 cups chicken stock plus more on hand in case you’d like a thinner gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Heat 1 tablespoon oil in a large saucepan over high heat until shimmering. Break down the turkey carcass so it can be submerged while it cooks. Add turkey carcass, carrots, celery, onion, and 2 teaspoons porketta seasoning and cook, stirring frequently, until lightly browned, about 5 minutes.1 tablespoon olive oil or canola oil, 1-2 carrots peeled and sliced, 2 celery stalks sliced, ½ medium white onion sliced, leftover turkey breast carcass, 2 teaspoons porketta seasoning or Italian seasoning
- Add a gravy bag with turkey breast and 2 cups of chicken stock. Bring to a boil, reduce to a simmer, and cook for at least 1-2 hour(s), covered.turkey gravy packet included with turkey breast, 2-3 cups chicken stock plus more on hand in case you’d like a thinner gravy
- After 1 hour cooking time, strain the solids through a fine mesh strainer, and discard. Set the strained gravy aside. If you have more time, cook up to 2 hours.
- Return the saucepan to medium heat. Melt butter, then add flour and cook, stirring with a whisk, until deep golden brown, about 3 minutes.2 tablespoons all-purpose flour, 2 tablespoons butter
- Slowly whisk in the strained turkey gravy, returning it to the saucepan. Bring to a simmer to thicken slightly, then season with salt and pepper. Add more chicken stock if you’d prefer a thinner gravy.
- Serve hot or let cool and refrigerate until ready to use.
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