The Best Turketta Gravy (Turkey Breast Gravy)
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Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
2 cups
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Calories
310 kcal
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Course
Condiments
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Cuisine
American
The Best Turketta Gravy (Turkey Breast Gravy)
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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.
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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
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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.
- 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.
- 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.
- 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 Information
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Calories
310kcal
(16%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
37mg
(12%)
Sodium
488mg
(20%)
Potassium
530mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5667IU
(113%)
Vitamin C
6mg
(7%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 488mg | 20% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5667IU | 113% |
| Vitamin C | 6mg | 7% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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