Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around! There’s nothing better than topping creamy mashed potatoes with the most amazing turkey gravy and this recipe delivers – every single time.
Big claim right? Well the good news is I can totally back it up This is a classic turkey gravy recipe with a little twist…but we’ll get to that in a minute.
So last week I shared my slow cooker turkey breast recipe and y’all would have to be crazy if you didn’t think I was going to mashed potatoes and gravy to go with it. In doing so I realized that I needed to share this gravy recipe with you all and along with it, my tricks for achieving that perfect turkey gravy.
It all starts with the drippings. Whether you roasted your turkey or slow cooked it, there will be drippings.
Drippings refers to the juices or liquids left in the pan – this stuff is like liquid gold people. Treasure it. Love it. Turn it into gravy.
Thanksgiving is a time for family, friends, and most importantly – turkey! For many, Thanksgiving dinner just isn’t complete without a golden roasted turkey served with savory gravy But for smaller gatherings, cooking a whole turkey may not be necessary A boneless turkey breast provides a smaller portion of white meat, perfect for a cozy celebration. And the good news is – you can still make delicious gravy, even without the turkey bones.
Why Choose Boneless Turkey Breast?
A boneless turkey breast provides about 1-3 pounds of lean, tender white meat. Since it’s smaller and quicker cooking than a whole bird, it’s ideal for groups of 4-6. With no tricky carving around bones, it’s easier on the cook too! Here are some other benefits of boneless turkey breast:
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Takes Less Time: Cooks faster than a whole turkey, usually in 1-1.5 hours. Great when you’re short on time.
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Less Waste Provides the right amount for smaller groups. Less leftovers.
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Easier Cooking: Fits easily in a roasting pan and oven. No complicated trussing.
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Lean and Tender: Boneless breast provides moist, delicious white meat.
How to Make Gravy Without Turkey Bones
The bones and drippings from a whole roasted turkey make rich, flavorful gravy. But with a boneless breast, you’ll need to improvise a bit to make gravy with maximum taste. Here are some tips:
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Use chicken or turkey stock Substitute 1-2 cups of chicken or turkey broth for the flavor the bones would add
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Sauté aromatics: Cook diced onions, carrots, celery, and garlic in the drippings first. Then add flour to make a roux. The veggies add extra flavor.
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Make a concentrated stock: As the boneless breast roasts, place turkey wings or a neck in the pan too. Remove before carving and use the concentrated stock in the gravy.
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Use drippings carefully: Spoon off excess fat from the pan drippings after roasting. Too much fat makes gravy greasy.
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Bump up flavor: Add fresh or dried sage, thyme, rosemary, or other herbs to the gravy. A splash of white wine adds dimension.
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Simmer and scrape: Simmer the gravy to concentrate flavors and scrape up the tasty browned bits stuck to the pan.
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Thicken carefully: For thickness, whisk in flour, cornstarch, or a roux. But go easy, as too much makes gravy pasty.
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Strain if needed: For smooth gravy, pour through a mesh strainer before serving.
Gravy Tips for Boneless Turkey Breast
Follow these tips for great gravy with your boneless turkey breast:
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Pat the breast dry before roasting. Dry skin gives you the best browned bits in the pan for flavor.
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Roast uncovered at 400°F to get drippings and fond. Tent with foil if skin browns too fast.
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Make pan sauce while turkey rests. Whisk broth, herbs, and thickener into the hot drippings.
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Simmer gravy until thickened, about 5 minutes. Scraping up any fond boosts flavor.
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Strain if needed for smooth gravy. Press solids to extract liquid.
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Season thoughtfully with salt, pepper, herbs, or spices. Onion and garlic powders also boost savory flavor.
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Splash of wine, lemon juice, or vinegar brightens up gravy.
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Use kitchen bouquet or gravy master to boost color and flavor if needed.
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Add giblet stock if you roasted giblets, necks or wings along with breast.
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Go easy on flour or the gravy will be pasty. A light hand gives you rich but pourable gravy.
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Skim off excess fat once drippings have settled. Too much fat makes flabby gravy.
Perfect Pairings for Turkey and Gravy
Turkey breast and gravy make a delicious centerpiece for your Thanksgiving table. Round out the meal with these tasty sides:
- Fluffy mashed potatoes
- Savory stuffing or cornbread dressing
- Tangy cranberry sauce
- Roasted autumn vegetables like Brussels sprouts, carrots, or squash
- Fresh green bean casserole or glazed carrots
- Warm biscuits, rolls, or cornbread
- A crisp green salad or pasta salad
- Slice of pumpkin, pecan, or apple pie for dessert
So go ahead and enjoy juicy turkey breast and rich homemade gravy, even without the turkey bones. With flavor boosting ingredients and careful simmering, you can make memorable gravy for your Thanksgiving feast.
What To Serve With This Turkey Gravy Recipe
This easy gravy recipe is so good and it really just makes everything taste better. Here’s what we like to serve it with:
What Do I Need To Make Turkey Gravy?
You’re going to be surprised at how simple this recipe is. As always, you can find the full printable recipe at the end of this post. Let’s take a quick look at what you’re going to need:
Instant Pot Boneless Turkey Breast with Gravy Recipe
FAQ
Is boneless turkey breast already cooked?
With OVEN READY™ Boneless Turkey Breast, all the hard work is already done! With no thawing required, it’s the easiest way we know how to get a flavorful and nutritious meal for your family or gathering. Comes pre-seasoned, salted and includes a gravy packet.
Which is better, boneless turkey breast or bone-in turkey breast?
Bone-in is ideal. Turkey breasts are available boneless and bone-in. Bone-in will generally be far more flavorful and juicier.
Which is better for turkey gravy, cornstarch or flour?
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You’re basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
Is boneless turkey breast the same as a crown?
A turkey butterfly is the same cut of meat as the crown, the only difference is that a turkey butterfly is boneless while the crown still has the bone in it. They are both the two breast sections of a turkey with the legs and wings removed.
How do you make a gravy for a turkey breast?
Whisk in the Dijon mustard. Turn off the heat. Use an immersion blender to puree the mixture. It will become a thick “gravy” for the turkey. If it is too thick, add a bit more stock until the desired consistency. Slice the turkey breast and serve with the gravy. To prepare a bouquet garni, tie the herbs together with kitchen twine.
What kind of gravy do you use for turkey breast?
Cream of Chicken Soup: One of the main ingredients in creating the gravy mix and juicy turkey breast. Chicken Broth: Used to replace water (or milk typically mixed with this soup) to create a more chicken flavor. Turkey Gravy Packet: Combined for the ultimate gravy mix and thickener. I use a large pioneer brand turkey gravy (1.41 ounces).
How do you make turkey gravy in a crock pot?
Thyme: The perfect turkey and gravy flavoring. Step One – In a small bowl, pour in the cream of chicken, gravy, and chicken stock. Step Two – Whisk the turkey gravy mixture together until well combined. Step Three – Season the turkey breasts and place them in the crock pot. Step Four – Pour over the gravy mixture and place thyme on top.
Do you need a roasting pan for a turkey breast?
You don’t need a special roasting pan, a turkey breast will fit in a standard dutch oven or braising pan. There is less waste if you’re feeding a smaller crowd. If you choose a whole bone in turkey breast you’ll still have leftovers, and a carcass for making soup.
How long do you cook a boneless turkey breast?
Roast the boneless turkey breast at 350°F for 45-60 minutes, increase oven temperature to 375°F, and cook it until it is golden, about 10 more minutes. The turkey is done when it reaches an internal temperature of 160°F. Let the turkey rest for at least 20 minutes, then slice and serve it with your favorite side dishes.
How do you know if a turkey breast is boneless?
Boneless breasts are very lean, so that skin is crucial for preventing dryness. Look for a breast that is at least 2-3 pounds to feed a small gathering. Before seasoning, remove the turkey breast from packaging and pat it dry thoroughly with paper towels. Make sure to dry under the skin as well.