The Best Turketta Gravy (Turkey Breast Gravy)
If you're #TEAMGRAVY this recipe repurposes leftover turkey breast carcass, transforming into a deliciously rich turkey accompaniment that's rich and easy to make.
Servings: 2 cups
Calories: 310kcal
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.
Notes
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.
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 go simple with salt and pepper.
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.
*Nutrition information is approximate and was calculated using an online nutrition calculator.
Nutrition
Calories: 310kcal | Carbohydrates: 22g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 488mg | Potassium: 530mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5667IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg