This homemade turkey gravy recipe makes incredibly flavorful gravy from the turkey drippings and just a few pantry staples. It’s the best I have ever tried (no exaggeration), and it’s also incredibly easy to make.
Whether you’re making a traditional Roast Turkey or a Spatchcock Turkey, you’ll be left with drippings that encompass all of the wonderful flavors and seasonings you’ve added to your bird. Then, just whisk in flour and milk, and there you have homemade gravy to round out your Thanksgiving menu.
There’s a funny thing about homemade gravy, the folks at your holiday table will remember it because the store-bought packet mixes and canned gravy can’t compete. I must have refilled my plate with Mashed Potatoes three times just to have more of the gravy.
After seasoning a turkey and cooking for hours, you’ll only need 5 more minutes to whip up this gravy recipe. Once you try this, you’ll never toss those turkey drippings again; liquid gold, my friends. Liquid gold.
Watch how easy it is to whisk together this gravy using turkey drippings. Natasha’s fool-proof recipe comes together in just minutes.
Save those precious turkey drippings and add only a few pantry staples for this easy homemade gravy recipe.
To make more gravy, simply increase the flour and grease drippings proportionately, because the roux is made with equal parts fat and flour. Add more stock or water to reach the desired consistency.
As Thanksgiving approaches, many home cooks ponder the age-old question can I make gravy from a boneless turkey breast? After all gravy is a beloved tradition for turkey dinners adding richness, moisture and flavor. While bone-in turkey breasts lend themselves perfectly to gravy making with their flavorful drippings, boneless breasts require a little more effort. However, with the right techniques, you absolutely can make delicious homemade gravy starting with a boneless turkey breast.
I’ve cooked my fair share of turkeys over the years. Recently I’ve come to appreciate the convenience of boneless turkey breasts. They cook faster easily feed a smaller gathering, and simplify the carving process. But I wasn’t ready to give up my favorite gravy! After some experimenting in the kitchen, I’ve discovered some simple tricks for coaxing the maximum flavor out of a boneless breast to make irresistible gravy.
Why Go Boneless?
Let’s first look at why you might choose a boneless turkey breast in the first place:
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Quick cooking time – A 3 lb boneless breast roasts in only 1 – 1 1/2 hours, much faster than a whole turkey Great for a smaller meal
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Lean and tender – With the bone removed, you get 100% delicious juicy white meat.
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Kid-friendly slices – Much easier to carve and serve than wrestling with a whole bird.
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No complicated boning – Avoid the hassle of removing bones yourself.
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Portion control – Feed exactly the number of guests you have with no wasted meat.
While you do sacrifice some flavor without the bone, there are good reasons to go boneless. Don’t let it stop you from homemade gravy though!
How to Make Gravy Without Drippings
A boneless breast alone won’t yield the rich pan drippings that a whole turkey offers. Here are some tips to maximize flavor:
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Use an aromatic base – Line the roasting pan with onions, carrots, celery and herbs. As they roast underneath, they impart savory flavor.
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Brown the breast first – A quick sear before roasting will help develop tasty browned bits on the pan bottom.
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Deglaze with broth – After cooking, simmer broth in the pan to extract flavor from the fond.
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Simmer and reduce – Letting the broth reduce concentrates the turkey taste.
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Whisk in a roux – For thick gravy, whisk flour into the drippings then add broth.
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Strain for smoothness – Pour through a mesh strainer to remove veggie bits.
With the right techniques, you can coax an astounding amount of flavor out of a boneless breast. Let’s look at the step-by-step method.
Step-By-Step Gravy Recipe
Follow these simple steps for rich, from-scratch gravy:
1. Prep an aromatic base
Chop 1 onion, 2 carrots and 2 celery ribs. Place in a roasting pan and top with fresh thyme, rosemary and sage.
2. Sear turkey breast
Pat 3 lb boneless, skinless turkey breast dry and season with salt and pepper. In an oiled skillet, brown breast on both sides over medium-high heat.
3. Roast turkey
Place seared breast atop the vegetables in the roasting pan. Roast at 400°F until internal temperature reaches 165°F, about 1 hour.
4. Make drippings
Transfer turkey to a cutting board to rest. Place roasting pan on stovetop over medium heat. Add 1 cup chicken or turkey broth, scraping up any browned bits.
5. Simmer and reduce
Let broth come to a boil then reduce heat and simmer 5 minutes.
6. Make roux
Whisk 2 Tbsp butter into drippings until melted. Whisk in 3 Tbsp flour until thickened, about 2 minutes.
7. Finish gravy
Whisk in 3 cups turkey or chicken broth. Simmer gravy, stirring frequently, until thickened, about 5 minutes. Season with salt and pepper.
8. Strain gravy
Pour gravy through a fine mesh strainer, pressing on solids. Discard solids.
9. Add turkey
Slice roasted turkey breast. Serve drizzled with the savory homemade gravy.
The initial browning followed by simmering and reducing are keys to developing the most flavor. Straining out the solids yields silky smooth gravy. Feel free to play with different aromatic veggies and herbs to make this gravy your own!
Gravy Tips and Tricks
Here are some additional pointers for perfect gravy every time:
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For thicker gravy, make a slurry by whisking 1 Tbsp flour and 1 Tbsp water. Gradually whisk into the simmering gravy.
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For deeper color, add a splash of soy sauce or kitchen bouquet.
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Add pan drippings from roasted vegetables for even more flavor.
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For a more savory taste, use turkey stock instead of plain chicken broth.
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Prevent lumps with vigorous whisking when adding flour. Or strain after cooking.
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Too thin? Simmer uncovered to reduce liquid. Too thick? Add more broth.
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Boost flavor with wine, mushrooms, shallots, garlic or any favorite aromatics.
Don’t be afraid to customize your gravy by experimenting with different ingredients. The possibilities are endless!
Frequently Asked Questions
Here are answers to some common questions about making this delicious gravy:
Can I use a gravy packet?
Absolutely, but homemade has better flavor. Make the gravy first, then stir in packet contents if needed to adjust seasonings.
Do I really need to sear the turkey first?
It’s an important step for developing fond, but if you’re short on time, you can skip it. The gravy won’t be quite as rich.
Can I prepare it ahead of time?
Yes! Make the gravy up to 3 days in advance. Cool, refrigerate, then reheat gently over medium heat while stirring.
What if my gravy is too greasy?
Spoon excess fat from the surface before making roux. Or chill gravy so fat solidifies, then scrape it off.
Help! My gravy has lumps.
No worries, just pour it through a fine mesh strainer after cooking to remove any lumps.
Don’t let a boneless turkey breast stop you from enjoying homemade gravy on your holiday table. With smart techniques like browning, reducing, and deglazing, you can build incredible flavor. Stick to a few simple steps like these and you’ll have smooth, rich gravy that rivals any made from a whole turkey. Move over Grandma, my gravy for boneless turkey might just be better than yours!
Make the Gravy with Pan Drippings
- Heat the saucepan with fat drippings over medium heat. Once fat starts to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown and begins to smell nutty or like cereal.
- Gradually pour the 2 cups of broth drippings into your saucepan, whisking constantly to avoid lumps. Bring to a light boil while whisking.
- Add more milk, broth, or water to taste (this helps if your gravy seems too salty or too thick), and continue to simmer for 5 minutes. Season with salt and pepper if needed. Remove from heat and cover to keep warm until ready to serve, then transfer to a gravy boat or serving dish.
How to Thin Gravy
To thin the gravy, add more liquid, but be aware that it’s easy to thin, but more difficult to thicken the gravy without getting a floury taste, so add liquid slowly.