Steamed turkey breast on a platter with a bowl of rich brown gravy

Tender and Juicy Steamed Turkey Breast with Classic Gravy

Name: Tender and Juicy Steamed Turkey Breast with Classic Gravy
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 800 g Turkey breast (skinless, boneless); 1 tsp Salt; 0.5 tsp Black pepper, freshly ground; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 500 ml Water (for steaming); 250 ml Chicken or turkey broth (for gravy); 30 g Butter; 2 tbsp All-purpose flour; 1 tbsp Fresh parsley (optional, chopped)

Home Page / Delicious Steam Cooking Recipes / How to Steam Turkey

easy

45 min

Nutritional value per serving

Calories350kcal

Carbs8gram

Fat10gram

Protein45gram

Ingredients

Quantity

Turkey breast (skinless, boneless)800 g
Salt1 tsp
Black pepper, freshly ground0.5 tsp
Garlic powder0.5 tsp
Onion powder0.5 tsp
Water (for steaming)500 ml
Chicken or turkey broth (for gravy)250 ml
Butter30 g
All-purpose flour2 tbsp
Fresh parsley (optional, chopped)1 tbsp

This recipe guides you through steaming a turkey breast to juicy, tender perfection, paired with a classic gravy made from pan drippings and simple ingredients. Steaming retains moisture better than roasting, ideal for a flavorful and moist turkey breast. The total cost of ingredients is approximately $15 (13€ / £11 / ₹1,200). This recipe yields about 4 servings, each about 350 calories. Suitable for a balanced diet, it's a beginner-friendly recipe, requiring about 10 minutes preparation and 45 minutes cooking time.

Preparation instructions

Prepare the Turkey Breast

1Pat the turkey breast dry with paper towels. Season all sides evenly with salt, black pepper, garlic powder, and onion powder. This seasoning adds flavor inside the steamed meat.

Set Up Steaming Equipment

2Fill a large pot or steamer with 500 ml of water. Bring it to a gentle boil. Place a steaming rack or basket inside the pot, making sure water does not touch the rack.

Steam the Turkey Breast

3Place the seasoned turkey breast on a heatproof plate or in a shallow heatproof dish that fits in your steamer. Cover the pot with a lid and steam the turkey breast for about 40-45 minutes. Start checking doneness around 40 minutes. To ensure safety, the turkey must reach an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part of the breast to check.

Rest the Turkey Breast

4Once cooked, remove the turkey breast and tent it loosely with aluminum foil. Let it rest for 10 minutes before slicing. Resting helps the juices redistribute, keeping the meat moist.

Make the Gravy

5While turkey rests, pour pan drippings or use broth and melted butter in a saucepan over medium heat. Whisk in the flour until you get a smooth paste (roux), cook for 1 minute to eliminate raw flour taste. Gradually whisk in the broth until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt and pepper to taste. Optional: stir in chopped parsley.

Serve

6Slice the turkey breast thinly against the grain and serve with the homemade gravy poured on top or on the side. Enjoy your tender, juicy steamed turkey breast with rich, flavorful gravy.

Cooking Tips

1Make sure not to overcrowd the steaming basket; steam with enough space around the turkey breast for even cooking.

2Use a digital meat thermometer to check the internal temperature; insert it into the thickest part of the meat for accurate reading.

3Avoid cross-contamination by washing hands and utensils after handling raw poultry.

4If you don’t have a steamer, a large pot with a colander or heatproof sieve that fits inside can be used as a steaming basket.

5You can add fresh herbs like thyme or rosemary to the water for light aromatics while steaming.

Equipment

Large pot with lid
Steaming rack or basket
Heatproof plate or dish for turkey
Meat thermometer
Saucepan
Whisk
Knife and cutting board

Grocery Shopping List

[ ] Turkey breast (skinless, boneless) – around 800g (~$8). Choose fresh or thawed turkey breast; avoid any with discoloration.
[ ] Salt – (~$0.50). Use regular table or kosher salt.
[ ] Black pepper (ground or whole to grind) – (~$1). Freshly ground pepper is best for flavor.
[ ] Garlic powder – (~$1). Check for a fresh jar without clumping.
[ ] Onion powder – (~$1). Similar storage tips as garlic powder.
[ ] Chicken or turkey broth, 250 ml – (~$2). Use low-sodium for better control.
[ ] Butter, 30g (~$0.70). Use unsalted for gravy.
[ ] All-purpose flour – (~$0.50). For thickening the gravy.
[ ] Fresh parsley (optional) – (~$1). Adds fresh flavor to garnish.

Total approximate cost: $15

FAQ

How do I know when the turkey breast is fully cooked and safe to eat?

Use a digital meat thermometer to check the internal temperature in the thickest part of the breast. It should reach at least 74°C (165°F) to ensure it is safe to eat.

Can I use boneless turkey thighs instead?

Yes, you can steam boneless turkey thighs. They may require slightly less cooking time, so start checking at 30 minutes and ensure the internal temperature reaches 74°C (165°F).

What if I don’t have a steamer?

You can use a metal colander or sieve placed over a pot of boiling water as a makeshift steamer, just ensure the turkey breast is not touching the water.

How to avoid cross-contamination with raw turkey?

Always wash your hands, utensils, and surfaces with hot, soapy water after handling raw turkey. Use separate cutting boards if possible to prevent contamination.