Turkey and gravy, frozen
Whole food · Poultry Products
Photo: Wikipedia
A classic comfort food staple, this pre-cooked, frozen blend features tender, sliced turkey breast smothered in a rich, savory brown gravy. The turkey offers a mild, lean protein source, while the gravy provides a smooth, umami-forward sauce with a velvety texture. At just 67 kcal per 100g, it's a surprisingly light yet satisfying meal component.
💚 Why it's loved
People love it for its deep, nostalgic comfort-food flavor and the sheer convenience of having a savory, protein-rich meal ready in minutes. It's a cultural touchstone for holiday leftovers and a quick weeknight dinner savior.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often high sodium content from the gravy and processing, which can be problematic for those monitoring blood pressure. To counteract this, pair it with a large portion of potassium-rich vegetables (like steamed broccoli or roasted carrots) and consider using only half the gravy packet if you're making it from scratch.
Key benefits
- Excellent source of lean protein (5.88g per 100g)
- Low in fat (2.63g per 100g) and calories
- Convenient, ready-to-reheat meal component
- Provides B vitamins and minerals like selenium from turkey
- Versatile base for quick weeknight dinners
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern turkey we eat is almost exclusively the Broad Breasted White, a breed developed in the 1960s for maximum breast meat, which is why it's so perfectly suited for slicing and serving with gravy.
Full nutrition (scales with serving)
| Water | 85.1 g |
| Energy | 67.0 kcal |
| Energy | 280 kj |
| Protein | 5.9 g |
| Total lipid (fat) | 2.6 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 4.6 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 61.0 mg |
| Sodium, Na | 554 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.8 mg |
| Pantothenic acid | 0.21 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Vitamin B-12 | 0.24 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 ug |
| Vitamin A, IU | 42.0 iu |
| Fatty acids, total saturated | 0.85 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.54 g |
| SFA 18:0 | 0.27 g |
| Fatty acids, total monounsaturated | 0.97 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 0.86 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.47 g |
| PUFA 18:2 | 0.44 g |
| PUFA 18:3 | 0.03 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 18.0 mg |
| Tryptophan | 0.07 g |
| Threonine | 0.26 g |
| Isoleucine | 0.31 g |
| Leucine | 0.47 g |
| Lysine | 0.55 g |
| Methionine | 0.17 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.23 g |
| Tyrosine | 0.23 g |
| Valine | 0.31 g |
| Arginine | 0.41 g |
| Histidine | 0.18 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.57 g |
| Glutamic acid | 0.96 g |
| Glycine | 0.29 g |
| Proline | 0.24 g |
| Serine | 0.26 g |
FAQ
How is frozen turkey and gravy different from leftover homemade?
Frozen versions are typically pre-sliced turkey breast (not dark meat) in a standardized gravy, optimized for consistent texture and shelf life after freezing. Homemade often has more varied texture and richer, more complex gravy flavors.
What's the best way to reheat it without drying out the turkey?
Thaw in the refrigerator overnight, then heat gently in a covered skillet over medium-low heat or in the microwave at 50% power, stirring the gravy occasionally. Adding a splash of broth can help retain moisture.
Is the gravy typically made with turkey drippings?
In most commercial frozen products, the gravy is a prepared sauce made from stock, thickeners, and seasonings, not actual drippings from the roasted bird. This ensures a consistent flavor and texture.