HOW TO: Make Gravy With Stuffed Boneless Turkey Breast & Thigh Roast
You have the the white meat, you have the dark, and you have the stuffing... but what about the gravy!? Fear not, you can use the pan drippings from the turkey roast to make a wicked gravy.
- Stuffed Boneless Turkey Breast & Thigh Roast
- Pan drippings from roasted turkey
1 to 2 cups low-sodium broth or water, divided
Vegetable oil or butter, as needed
- 1/4 cup all-purpose flour
Freshly ground black pepper
teaspoon of minced herbs like rosemary, thyme, or sage
- Optional: splash of white wine
- Fully defrost the turkey roast in its packaging in the fridge.
- Carefully remove the roast from its packaging. Place the turkey in a roasting pan with the netting on.
- Rub the outside of the turkey with olive oil and season generously with salt and pepper.
- Preheat oven at 325F
- Roast for 2 hours or until the internal temperature reaches 160F and let rest for 20 minutes before serving.
- Meanwhile, set the roasting pan over medium-high heat on the stovetop. You may need to span two burners. When the pan drippings are hot and sputtering, pour in 1 cup of the broth and scrape up all the bits from the bottom of the pan.
- Whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.
- Finish the gravy by whisking in a 1/2 cup of the broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste and season with salt, pepper, and any extras as desired. Pour into gravy boat.
- When ready to serve, remove the netting then slice the turkey.
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