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The Juiciest Air Fryer Turkey Burgers (Seasoned and Flavorful)

These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

air fryer turkey burger on bread with lettuce, tomato, and onion

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I’ve used ground turkey to replace ground beef in a ton of recipes for as long as I can remember. Not because I think it’s better for you, but because I like diversity in my food.

But turkey burgers usually get a bad rap for being dry and tasteless. That’s because turkey has to be cooked to a temperature of 165 degrees Fahrenheit, so you can’t get away with undercooking it a bit as you can with other meats. But the secret ingredient to keep those turkey burgers nice and juicy is unsweetened apple sauce. 

Apple sauce without sugar adds moisture to burgers, keeping them juicy without extra oil. I also add a bit of grated fresh onion to the meat mixture to add moisture and flavor.

It works every time and results in perfectly cooked, juicy turkey burgers. And because I love my Air Fryer, that’s exactly what I use to cook them. 

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Ground turkey – I recommend using 85/15 lean ground turkey for the best balance of flavor and moisture. Super lean turkey (like 93/7 or 99%) can dry out faster.
  • Unsweetened applesauce – My go-to secret for keeping turkey burgers juicy. It adds moisture without fat and disappears into the mix once cooked.
  • Grated onion – Adds both moisture and flavor. I use a box grater or food processor to keep the pieces small and avoid big onion chunks.
  • Ranch seasoning, Worcestershire, garlic, and breadcrumbs – These build flavor and help the patties hold together.
  • Salt and black pepper – Always essential for seasoning ground meats.

How to make Air Fryer Turkey Burgers

Step 1: Start by grating half an onion using a box grater or a small food processor. I add minced onion to burgers for juiciness and flavor, without big onion chunks. 

Step 2: Mix onion, turkey, apple sauce, ranch seasoning, Worcestershire sauce, garlic, breadcrumbs, salt, and pepper. Mix with your hands until combined.

ingredients for air fryer turkey burgers laid out in bowl
ingredients for turkey burger mixed up in bowl

Step 3: Form into four hamburger patties. I use my burger press to ensure that my burgers are equally sized and perfectly formed.

meat mixture in burger press
turkey burger after being pressed into burger

Step 4: Place your burgers in the refrigerator for about 30 minutes to have them firm up a bit. This step will help your patties stay together when you are air frying. 

four raw turkey burgers laying on parchment paper

Step 5: Preheat your Air Fryer to 360 degrees Fahrenheit. Place your burgers in your Air Fryer basket, ensuring they don’t overlap or touch. Cook at 360 degrees Fahrenheit for 15 minutes, flipping halfway through. Your burgers are finished when they reach an internal temperature of 165 degrees Fahrenheit on a quick-read thermometer.

raw turkey patties in air fryer basket
cooked air fryer turkey burgers in air fryer basket

Serve them however you like. I generally top them with lettuce, tomato, a slice of red onion, and spicy mayo. I also top them with a little cranberry sauce if I'm feeling fancy. 

air fryer turkey burger with bun and lettuce and tomato

How to make burgers from frozen in the Air Fryer

These turkey burgers freeze beautifully and can go straight from the freezer to the Air Fryer. For frozen turkey burgers, cook at 360 degrees Fahrenheit for 18 minutes, flipping halfway through. Use a quick-read thermometer to ensure your turkey burger has reached 165 degrees Fahrenheit. 

How to Add Cheese to These Burgers

Whenever we get the craving for a little melted cheese, I add them after I cook the burger in the air fryer and then close the basket for a few minutes without running the air fryer. The cheese will melt on your burger while it sits in the warm air fryer.

Storage Options

Refrigerator: Cool the cooked burgers and then place them in an airtight container; the burgers will keep well in the fridge for up to 3-4 days.

Freezer: For more extended storage, wrap the burgers individually and freeze them, where they can last for up to 3 months.

Tanya's Top Tips

  • You can prep the patties up to 24 hours ahead. Just store them covered in the fridge until you're ready to cook.
  • If you don't have applesauce, try plain Greek yogurt or a splash of milk instead. It won’t be quite as juicy, but it still works.
  • To keep them from falling apart, don’t skip the breadcrumbs, and always refrigerate the patties before air frying.

I hope you enjoy these turkey burgers as much as we do. If you’re looking for sides to go with these burgers, try these out:

Looking for other recipes with ground turkey? Try these out:

How I Make These Juicy Turkey Burgers (Video)

To see how exactly these come together, watch the full step-by-step video, and don’t forget to like and subscribe on YouTube for more easy air fryer recipes!

air fried turkey burger with lettuce, tomato, and onion on white plate
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4.88 from 62 votes

The Juiciest Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are juicy and full of tons of flavor. They can be cooked from fresh or frozen in the Air Fryer and are perfect for when you need a good burger. You’ll never want to make your burgers any other way once you Air Fry them.
Prep Time5 minutes
Cook Time15 minutes
Refrigerate Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer burgers, air fryer turkey burgers
Servings: 4 people
Calories: 179kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb ground turkey 85/15
  • ¼ cup unsweetened apple sauce
  • ½ onion grated
  • 1 Tablespoon ranch seasoning
  • 2 teaspoon Worcestershire Sauce
  • 1 teaspoon minced garlic
  • ¼ cup plain breadcrumbs
  • Salt and pepper to taste

Instructions

  • Combine your onion, ground turkey, unsweetened apple sauce, ranch seasoning, Worchestire sauce, minced garlic, breadcrumbs, and salt and pepper. Mix with your hands until combined. Form into 4 equally sized hamburger patties.
  • Then place your burgers in the refrigerator for about 30 minutes to have them firm up a bit.
  • Preheat your Air Fryer to 360 degrees Fahrenheit by running your Air fryer on 360 degrees for about 3 minutes. Place your burgers on your Air fryer, making sure they don’t overlap or touch. Cook on 360 degrees for 15 minutes, flipping halfway through. Your burgers are finished when they reach an internal temperature of 165 degrees Fahrenheit on a quick-read thermometer.

Notes

  • For frozen burgers, place the burger straight into a preheated air fryer basket and cook at 360 degrees Fahrenheit for 18 minutes, flipping halfway through.
  • A little oil on the air fryer basket can help prevent sticking.

Nutrition

Calories: 179kcal | Carbohydrates: 11g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 419mg | Potassium: 403mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

This post was originally published on October 1, 2019. It has been updated with additional helpful information.

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Savory Southern Smothered Turkey Wings

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Five smothered turkey wings on a white plate.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Turkey isn't just for Thanksgiving and Christmas! This Southern smothered turkey wings recipe can be enjoyed all year round, and let me tell you, they are nothing short of delicious!

Seasoned turkey wings are roasted, and then a rich homemade turkey gravy is made from the drippings, for a bite full of flavor.

This recipe takes a little time to make, but the good news is that they actually require very little hands on time, and it's a really straight forward recipe that's made with a few simple ingredients.

Be sure to try my Air Fryer Turkey Breast and Air Fryer Turkey Burgers too!

Two smothered turkey wings served on rice.

How to make smothered turkey wings

Preheat oven to 375 degrees Fahrenheit. Place the turkey wings in a roasting pan and drizzle them with the olive oil.

In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.

Seasoned turkey wings in a roasting pan.

Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.

Sliced onions and peppers on the turkey wings in the roasting tin.

After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).

To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.

Softening the onions in a skilet.

Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.

Stirring the flour into the onions.

Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.

Stock and drippings added to the pan to make the gravy.

Then pour the gravy over the wings.

Gravy poured over the baked turkey wings.

Bake the wings uncovered for 35-45 more minutes or until they are tender.

Serve and enjoy.

Smothered turkey wings in a roasting tin ready to serve.

Can you make it ahead of time?

These smothered turkey wings are best served as soon as they are ready so that the wings are nice and juicy. You can do the first bake of the chicken wings, make the gravy a few hours ahead, and then do the final cook when you are ready to serve.

If you have leftovers, store them covered in the fridge for up to 4 days. Reheat in the oven at 360 degrees Fahrenheit, covered with foil, until warmed through. You can also freeze any leftovers.

Can you make this with other cuts of turkey?

This recipe is delicious with turkey wings, but you can also make it with turkey legs and thighs as well. Cooking times remain pretty much the same, but use an instant-read thermometer to check that they are fully cooked through. They should register at 165 degrees Fahrenheit.

What do you serve them with?

I love serving these smothered wings on white rice, and mashed potatoes will also work great. Serve them up with your favorite veggie sides like Instant Pot Green Beans and Southern Candied Sweet Potatoes. And if you're looking for other smothered recipes, you'll love these smothered pork chops and this smothered chicken recipe too.

Cooked turey wings and gravy ready to serve.

Recipe Notes and Tips

  • Pat the wings dry before seasoning them to help get the skin nice and crispy.
  • Use an instant-read thermometer to check that the wings are cooked through. They should register at least 165 degrees Fahrenheit.
  • Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.
What temperature will turkey fall off the bone?

Turkey is safe to eat at 165°F. However, for tender meat that falls off the bone, it should be cooked to 185-200°F. This allows the connective tissue to fully break down.

Can I freeze the leftovers?

Yes, smothered turkey wings can be frozen. They can be stored in the refrigerator for up to 4 days or frozen for longer storage. When reheating, allow the dish to thaw completely in the refrigerator before baking.

Does this recipe work with chicken wings?

You can use this recipe with chicken wings, but since they are smaller, you will need to reduce the cooking time. A meat thermometer can help ensure they are cooked properly.

I hope you like these smothered turkey wings as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

More Turkey Recipes

Five smothered turkey wings on a white plate.
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4.85 from 39 votes

Savory Southern Smothered Turkey Wings Recipe

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook turkey wings, oven roasted turkey wings, turkey wings with gravy
Servings: 4 servings
Calories: 765kcal
Author: Tanya

Ingredients

Turkey Wings

  • 3-4 pounds turkey wings split into flats and drums
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 large yellow onion sliced
  • 1 green bell pepper sliced

Gravy

  • 4 Tablespoon unsalted butter
  • 1 yellow onion thinly sliced
  • 2 garlic cloves minced
  • ⅛ teaspoon rubbed sage
  • ¼ teaspoon smoked paprika
  • ¼ cup all purpose flour
  • Pan drippings from wings
  • 2 cups turkey stock or chicken stock room temperature
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375F. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
  • In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
  • Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
  • After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
  • To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
  • Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
  • Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
  • Then pour the gravy over the wings. It will thicken more in the oven. Bake the wings uncovered for 35-40 more minutes or until they are tender. Serve with rice.

Notes

  • Pat the wings dry before seasoning them to help get the skin nice and crispy.
  • Use an instant read thermometer to check that the wings are cooked through. They should register at 165F.
  • Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

Nutrition

Calories: 765kcal | Carbohydrates: 22g | Protein: 52g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1476mg | Potassium: 921mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1530IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 5mg

This post was originally published on July 29, 2021. It has been updated with additional helpful information.

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Slow Cooker Mulled Wine

There is nothing more warming over the winter months than a glass of mulled red wine. This Slow Cooker Mulled Wine is spiced red wine with a blend of cloves, cinnamon, and star anise, sweetening it with honey and adding slices of fresh orange for a festive citrus twist. This post is intended for an audience of 21 and over only.

Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Mulled wine is a classic festive drink, perfect for gatherings of family and friends as the recipe is easily doubled or tripled to cater for larger groups.

Making mulled wine in the slow cooker proved to be a hit, as the slow temperature means you can leave it for an hour or two and don't have to stay close to the stove ensuring it doesn't boil or reduce too much.

What I love most about mulled wine is how little preparation is required. You can prepare the mulled wine, leave it on low and head out for a winter walk knowing there will be a glass of something delicious to warm you up when you get home.

If, like me, you enjoy a warm cocktail over the winter months, try some of my favorite recipes. My Bourbon Hot Toddy, Irish Coffee and Turtle Coffee Recipe are sure to fill you with festive cheer, warming you from the inside out! Also, lets not forget the kids over the festive holiday, my Shamrock Mint Hot Chocolate is perfect.

Mulled wine ingredients

Here's what you will need to make my slow cooker mulled wine recipe:

Slow cooker mulled wine recipe ingredients.
  • Wine - I use a 750 ml bottle of red wine to serve 4-6 people. Opt for a full bodied wine like Merlot or Cabernet Sauvignon.
  • Spices - I make a sachet of mulling spices by combining cinnamon sticks, whole cloves and whole star anise.
  • Honey - use any variety of honey to add a touch of sweetness.
  • Orange - I use a whole orange, sliced, to add a sweet citrus flavor to the mulled wine.
  • Brandy - I add brandy to the mulled wine to warm through just before serving as it adds depth of flavor.

Equipment required

  • Slow Cooker - to gently heat and combine the flavors of the mulled wine.
  • Cheesecloth - to make a sachet for your spices.
  • String - to tie the cheesecloth sachet.
  • Ladle - for serving the mulled wine.
  • Measuring cups and spoons - for accurately measuring wine, spirits, and sweeteners.
  • Knife and cutting board - for slicing any fruit additions like oranges or lemons.
  • Serving glasses or mugs - opt for heat-resistant glasses or mugs for serving the mulled wine.

How to make Mulled Wine in the Slow Cooker

Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth.

Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.

A cinnamon stick, whole cloves and whole star anise set of a piece of white cheesecloth.
A cheesecloth sachet tied with string and filled with whole spices.

Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.

Add the sachet to the slow cooker, then add the honey and sliced oranges and stir.

A whole orange sliced.
Slow cooker filled with red white, spice sachet and slices of fresh orange.

Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.

When 10 minutes are left, add the brandy. This will ensure that the brandy does not cook off.

Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.

A ladle filled with mulled red wine.

Expert Tips

These tips will help you make the best mulled wine recipe you've ever tried. 

  • The flavor of the mulled wine depends on the red wine, but you don't need to buy an expensive wine. Use a good quality bold and fruity red wine, one that you would like to drink on it's own. I recommend a Merlot, Cabernet Sauvignon or a Shiraz.
  • Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe. 
  • Unless doubling up the recipe, don’t be tempted to add more spices, or the finished drink will be out of balance and can be quite overpowering.
  • To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
  • To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.

Flavor variations

  • If there is a spice you don't like you can always leave it out.
  • The honey can be substituted for maple syrup or brown sugar.
  • I've used sliced oranges, but you could substitute with mandarins or clementines.
  • Mulled red wine is delicious, but you can swap the red wine for cider and make slow cooker mulled cider.
Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.

FAQs

Can you overheat mulled wine?

Yes you can. To key to making good mulled wine is to take it up to temperature slowly, so that it is warm, but not boiling hot. Overheating and boiling mulled wine will cook off the alcohol and can leave the mulled wine tasting bitter.

Why make mulled wine in a slow cooker?

Making mulled wine in the slow cooker means that you heat the wine gently over a long period, allowing all the flavors of the orange and spices to meld together. The low temperature of a slow cooker only brings the liquid up to a gentle simmer, which means you retain all the flavor as the wine and alcohol doesn't burn off, reduce and become syrupy.

Does the alcohol in red wine evaporate in the slow cooker?

A slow cooker cooks slowly and at a lower temperature, which means the alcohol doesn't reduce, cook down and burn off.

If you have tried this Slow Cooked Mulled Wine recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.
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Slow Cooker Mulled Wine

Slow Cooker Mulled Wine is a simple recipe, spicing the red wine with a blend of cloves, cinnamon and star anise, sweetening it with some honey and adding slices of fresh orange for a festive citrus twist.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Drinks
Cuisine: Italian
Keyword: best slow cooker mulled wine, mulled red wine, mulled wine recipe, traditional mulled wine recipe
Servings: 6
Calories: 145kcal
Author: Tanya

Equipment

Ingredients

  • 750 ml bottle of red wine Merlot or Cabernet Sauvignon
  • ½ tablespoon whole cloves
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 tablespoon honey
  • 1 medium orange rinsed, dried and sliced
  • 2 tablespoon brandy

Instructions

  • Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth. Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.
  • Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.
  • Add the sachet to the slow cooker, then add the honey and orange slices and stir.
  • Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.
  • When 10 minutes are left, add the brandy.
  • Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.

Notes

  • Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe. 
  • To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
  • To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.

Nutrition

Calories: 145kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 6mg | Potassium: 215mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg

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Coquito

Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings. This post is for persons over the age of 21.

a bottle of coquito with a sealed lid

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!


The Coquito, a traditional Puerto Rican holiday drink, is a delightful blend of sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, cinnamon, nutmeg, and a generous pour of Puerto Rican white rum. The result is a rich, smooth concoction like a Caribbean holiday in a glass.

My neighbor taught me how to make Coquito, which I like to have on hand during the Holidays. I usually prefer a glass of this Puerto Rican Rum Punch to traditional eggnog.

A traditional Coquito recipe uses white rum, but I like to add a bit of spiced rum. This makes it the perfect festive drink for the holiday season, bringing a unique tropical flair to your celebrations.

Consider trying a Bourbon Milk Punch or Caribbean Rum Cake for more delightful holiday treats with a tropical twist. These recipes will surely add a touch of the Caribbean to your holiday festivities.

coquito being poured into glass

Ingredients For Coquito

  • Sweetened Condensed Milk: Adds a luscious, creamy texture and a rich sweetness, balancing the spices.
  • Evaporated Milk: Provides a lighter creaminess than condensed milk, contributing to the drink's velvety texture.
  • Cream of Coconut (Coco Lopez): The heart of Coquito! It brings a sweet, tropical coconut flavor, essential for the authentic taste.
  • Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
  • Ground Cinnamon: Adds a subtle warmth and spice, complementing the coconut and rum.
  • Nutmeg: Its spicy-sweet flavor deepens the complexity of the Coquito.
  • White Puerto Rican Rum: Provides a smooth, slightly sweet base, integral to the traditional recipe.
  • Spiced Rum: Adds an extra layer of warmth and spice, elevating the drink.
  • Garnish: Ground Nutmeg and a Cinnamon Stick add a festive touch and a hint of additional spice.
Coquito ingredients.

Tools needed for this recipe

  • Blender
  • Jar for storage
  • Funnel

How To Make Coquito

Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.

All ingredients are added to the blender for the coquito.

Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.

The cocktail blend has been mixed up and ready to pour.

Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

Pouring the coquito cocktail into a serving jar from the blender.

How to serve a Coquito Cocktail

  • Serve Coquito chilled in small glasses.
  • Garnish with a light dusting of nutmeg and a cinnamon stick for a festive touch.
  • Pair with light pastries or cookies for a delightful holiday treat.

How to store Coquito

Refrigeration: Store Coquito in the refrigerator for up to 4-6 weeks. Keep it in a tightly sealed bottle or jar to maintain its flavor. Shake well before serving, as the ingredients may separate over time.

Freezing: You can also freeze any leftover Coquito! For an easy experience, freeze in silicone ice cube trays. This can be frozen for up to 1 month.

two coquito cocktails being served with a cinnamon stick on top.

Substitutions & Additions

  • Garnishes: In addition to cinnamon and nutmeg, garnish the inside or rim of your glass with a chocolate or caramel drizzle.
  • Spice Variations: If you’re not a fan of cinnamon or nutmeg, try cardamom or a pinch of clove for a different spice profile.
  • Dairy-Free Alternatives: For a lactose-free or vegan version, substitute sweetened condensed milk and evaporated milk with coconut condensed milk and coconut cream. This will maintain the creamy texture while keeping it dairy-free.

Expert Tips

  • Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
  • Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
  • For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.
  • Stain the coquito if that's your preference. The cream of coconut can impart a few solid bits into the cocktail. Simply strain them out if you want.

FAQ's

Can I make a non alcoholic version of Coquito?

Absolutely! For a non-alcoholic version, simply omit the rum. The drink will still have its delightful creamy and spiced flavor. Replacing the rum with a zero-proof option, or just adding a splash of rum extract, is also ideal if you want to maintain the original flavors. Try Sans Bar or Lyres for some great nonalcoholic spirit alternatives.

Is Coquito similar to Eggnog?

Coquito is often compared to eggnog due to its creamy texture and use of spices, but it's unique with its tropical coconut twist and doesn't contain eggs.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

two coquito cocktails being served with a cinnamon stick on top.
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5 from 1 vote

Coquito

Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings. 
Prep Time10 minutes
Refrigeration Time2 hours
Total Time2 hours 10 minutes
Course: Cocktails
Cuisine: Caribbean
Keyword: coquito
Servings: 6 servings
Calories: 165kcal
Author: Tanya

Equipment

Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 15 oz can cream of coconut (Coco Lopez)
  • ½ teaspoon vanilla extract
  • ½ ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 ¼ cup white Puerto Rican White Rum
  • ½ cup Spiced Rum
  • Ground Nutmeg and Cinnamon stick for garnish

Instructions

  • Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.
  • Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.
  • Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

Notes

  • Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
  • Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
  • For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg

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Sweet Potato Waffles

If waffles are your thing, then you are going to love these Sweet Potato Waffles. Using a basic waffle batter, I add mashed sweet potatoes and maple syrup for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup and you have the perfect weekend breakfast.

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love serving waffles for a lazy weekend breakfast, cooking them up and letting everyone top then just how they like them. I'll often make the batter the night before and leave it in the refrigerator, ready to make a batch of fresh waffles when we get up.

Sweet potato puree is great for adding to cake, pancake and waffle batters. Sweet potatoes are naturally sweet which means I can cut down in the amount of sugar I need to add. Only ¼ cup of maple syrup in this batter mixture which makes 6 waffles.

If your family love homemade waffles you might also like to try my Cinnabon Waffles or Homemade Pumpkin Waffles recipes. For the perfect serving top them with my Cinnamon Butter or Homemade Honey Butter.

Ingredients

Here's what you will need to make this easy sweet potato waffles recipe:

  • Dry ingredients: all purpose flour, baking powder, pumpkin pie spice and kosher salt.
  • Wet ingredients: eggs, milk (I use 2%, but any kind would work), melted unsalted butter, maple syrup and vanilla extract.
  • Sweet potato puree: I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase canned sweet potato puree, just make sure it doesn't have any added sugar.
  • Cooking spray or butter for greasing the waffle iron.
Sweet potato recipe ingredients in individual bowls.

Equipment needed for this recipe

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle
  • Waffle iron

How to make sweet potato waffles

Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.

A whisk and bowl of combines flour, baking powder, spice and salt.

In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.

A whisk and bowl of mixed eggs, milk, melted butter and maple syrup.

Add the wet ingredients to the dry ingredients and whisk just until combined.

Gently fold in the mashed sweet potato puree until it's incorporated into the batter.

A whisk and bowl of sweet potato waffle batter.

Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.

Pour enough batter into the waffle iron to just cover the waffle grid.

Sweet potato waffles in a waffle iron.

Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.

Four cooked sweet potato waffles in a waffle iron.

Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.

Repeat with the remaining batter.

Expert Tips

These tips will help you make the best sweet potato waffles you've ever tried. 

  • Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
  • While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy. 
  • If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency.
  • To stop the batter from sticking, grease the waffle iron with butter or oil between each batch of waffles.
  • When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. I am ready to whip up a batch of these waffles or my Sweet Potato Pancakes later.
A stack of sweet potato waffles topped with butter with maple syrup being poured over.

Flavor variations!

  • For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
  • Stir some fresh blueberries through the waffle batter.
  • Stir some milk or dark chocolate chips through the batter just before cooking.
  • I've added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
  • This recipe would also work with squash or pumpkin puree.

What to serve with sweet potato waffles

A stack of sweet potato waffles makes the perfect breakfast or brunch dish. When it comes to topping your waffles, the options are endless:

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.

How to store

Make ahead: Make the waffle batter earlier in the day or the night before, then store it in the refrigerator until you are ready to cook the waffles.

To refrigerate: Although best eaten fresh, leftover waffles can be stored. Once cooked and cooled, store in an airtight container in the refrigerator for 4-5 days. When ready to enjoy, place in the microwave for 30 seconds to warm through.

To freeze: Once cooked and cooled, place the waffles into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.

FAQs

Why are my waffles dense and heavy?

If your waffles are dense, you have probably been too heavy-handed when mixing the batter. Mix the batter until it comes together, then set aside to rest.

You may also have used too much flour, and as a result, the batter will be too thick.

Why are my waffles soggy?

If your waffles are soggy you've either added too much liquid to the batter. Or, the waffle iron wasn't up to temperature when you added the batter. It's important to heat the iron properly before making the waffles.

Are sweet potato waffles healthy?

These waffles are sweetened with sweet potato, so I use less maple syrup in the waffle batter. Also, maple syrup is an unrefined sugar. However, the recipe can be adapted, and you can leave the maple syrup out entirely if you prefer a lower-sugar waffle.

To further reduce sugar, watch the toppings you add and opt for Greek yogurt and fresh berries.

Can you put sweet potato waffles in the toaster?

Yes, leftover waffles can be reheated in the toaster.

If you have tried this sweet potato waffle recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.
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5 from 1 vote

Sweet Potato Waffles

Mashed sweet potatoes are added to a basic waffle batter, then maple syrup is added for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: best sweet potato waffles, easy sweet potato waffles, healthy sweet potato waffles
Servings: 6
Calories: 291kcal
Author: Tanya

Equipment

Ingredients

  • 1 ½ cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 large eggs lightly beaten
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • ¼ cup maple syrup
  • ½ cup mashed sweet potato puree
  • 1 teaspoon vanilla extract
  • oil or butter for waffle iron

Instructions

  • Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.
  • In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.
  • Add the wet ingredients to the dry ingredients and whisk just until combined.
  • Gently fold in the mashed sweet potato puree until it's incorporated into the batter.
  • Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.
  • Pour enough batter into the waffle iron to just cover the waffle grid.
  • Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.
  • Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.
  • Repeat with the remaining batter.

Notes

  • Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
  • While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy. 

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 240mg | Potassium: 452mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4852IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg

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How to make Turkey Stock (from the carcass)

Here's how to make turkey stock with the carcass from a cooked turkey. Place it into a large stock pot with lots of water, add some fresh aromatics and herbs, along with plenty of black peppercorns. After a few hours of gentle simmering, you will have the perfect pot of flavorful turkey stock.

Jars of cooked and cooled turkey stock.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This easy turkey stock recipe is full of natural flavor. It makes a great addition to my Grandma's Giblet Gravy recipe or any other turkey-based gravy or sauces I might be cooking over the festive holidays. You can also add it to soups and stews. I also love to use it to cook my rice. It adds the perfect amount of flavor.

I like making my own homemade stocks and broths; that way, I know what's going into them. Homemade turkey stock is always healthy as it contains no preservatives and is naturally gluten-free.

For another great additive-free recipe, try my delicious Homemade Shrimp Stock.

Ingredients

Here's what you will need to make the best turkey stock:

Turkey stock recipe ingredients set in individual bowls.
  • Turkey carcass and bones - from a cooked turkey, meat removed.
  • Aromatics and herbs - I use onion, carrot, celery, parsley, thyme, bay leaf, black peppercorns and kosher salt.
  • Cold water - enough to cover the bones in a stockpot by 2 inches.

Equipment needed

  • Large stock pot - large enough to hold a whole turkey carcass, otherwise chop the carcass up. I like to use this one, so I don't need to use an extra stainer.
  • Large sieve or colander - or use a large stock pot with fitted strainer.
  • Ladle
  • Mason jars - or similar for storage

How to make turkey stock from the carcass

Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.

A large pot filled with turkey carcass and bones, covered in water.

Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.

A large pot of turkey stock with the fat being spooned off.

Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.

Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.

A large pot of turkey stock with added vegetables, fresh herbs and whole spices.

Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.

A large pot of strained turkey stock, with a colander of used vegetables and herbs set alongside.

Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.

Other cooking methods

This recipe is easily adapted to suit other methods of cooking and I've detailed those below.

How to make turkey stock in Instant Pot

Add the turkey carcass to the Instant Pot along with the remaining ingredients, except for the salt. Cover the pressure cooker and cook on high pressure for 30 minutes, then allow the pressure cooker to naturally release for 10 minutes.

How to make turkey stock in slow cooker

Add all the ingredients, except for the salt, into a slow cook and cook on low for 6-8 hours. 

Four jars of cooked and cooled turkey stock.

How to cool stock quickly?

You can add the turkey stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. Alternatively you can follow the steps below:

Or you could also add ice to a large bowl and pour some of the stock in a smaller bowl.

A large bowl with ice cubes in the base.

Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl.

A pot of turkey stock being set inside a bowl of ice cubes to cool.

This will allow the stock to be surrounded by cold water and will cool the stock faster.

A pot of turkey stock being set inside a bowl of ice cubes to cool, with a jug of ice cold water being poured down between the 2 bowls.

Uses for turkey stock

Good quality homemade stock can be used in a variety of dishes. It will really enhance the flavour of any gravy and makes a great base for soups and stews.

Recipe tips

  • When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
  • I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily. 
  • Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.
  • Don't season the stock with salt during the cook as you will ruin the flavor. As it bubbles away, the stock reduces and you can end up with really salty stock. Instead I season the stock to taste once it has been reduced, or season the food I am adding the stock to.
Jars of cooked and cooled turkey stock.

How do you store turkey stock?

To refrigerate: Once cooked allow the stock to cool in the jar or container, then when cold fit with a lid and place in the refrigerator for 3-4 days. When ready to use ensure you heat the stock up to piping hot.

To freeze: Once cooked allow the stock to cool completely and place into an airtight container with a tight fitting lid. Store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.

FAQs

Is turkey broth the same as turkey stock?

Although very similar, turkey stock is made with the carcass and bones of the turkey, while turkey broth also includes raw turkey meat. So broth has a slightly richer flavor than stock.

Is it worth making homemade turkey stock?

Homemade turkey stock always tastes better as you can tailor the recipe to suit. You can adjust the flavorings and aromatics, and also the amount of salt that you add to a homemade stock.

Is homemade turkey stock good for you?

Yes, homemade turkey stock is good for you as there are no unnecessary additives and preservatives in a homemade stock, just simple, natural ingredients.

If you have tried this homemade turkey stock recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.

Jars of cooked and cooled turkey stock.
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5 from 1 vote

How to make Turkey Stock (from the carcass)

This recipe explains how to make turkey stock from the carcass, some fresh aromatics and herbs, along with plenty black peppercorns.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Sauce, Seasoning
Cuisine: American
Keyword: homemade turkey stock, turkey stock with carcass
Servings: 32
Calories: 3kcal
Author: Tanya

Equipment

  • large stock pot
  • Large sieve or colander
  • Ladle
  • Mason jars or similar for storage

Ingredients

  • 2 lbs turkey carcass and bones from a cooked turkey, meat removed
  • 8 ltrs cold water enough to cover the bones in a stockpot by 2 inches
  • 1 large onion chopped
  • 1 medium carrot chopped
  • 1 rib celery chopped
  • 6 stems fresh parsley
  • 4 stems fresh thyme
  • 1 bay leaf
  • ½ tablespoon black peppercorns
  • 1 tablespoon kosher salt or to taste

Instructions

  • Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.
  • Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.
  • Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.
  • Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.
  • Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.
  • Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.

Notes

  • When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
  • I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily. 
  • Add the stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. You could also add ice to a large bowl and pour some of the stock in a smaller bowl. Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl. This will allow the stock to be surrounded by cold water and will cool the stock faster. The stock should then be refrigerated or frozen. It will last in the fridge 3-4 days or can be frozen for up to 3 months. 
  • Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 233mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg

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Baked BBQ Chicken Thighs

My Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.

baked bbq chicken thighs being eaten from a plate.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I've always believed that the best recipes are those that bring people together, and this one is no exception. It's a personal favorite in my household because it's both incredibly delicious and incredibly easy to prepare. This foolproof recipe is soon to be a highlight at your dinner table as well.

If convenient oven-baked recipes are your thing, then you'll also love my Oven-Baked Pork Chops, Oven-Baked Hot Dogs, and the easiest Oven-Baked Rice.

A Quick Look at the Ingredients For Baked BBQ Chicken Thighs

baked bbq chicken thigh ingredients.

Tools needed for this recipe

  • Basting brush
  • Sheet tray with baking grate insert
  • Parchment paper

How To Make Baked BBQ Chicken Thighs

Step 1: Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.

Seasoned chicken thighs on a plate.

Step 2: In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated.

Allow the chicken to sit with the spice mixture for 20 minutes. Believe me, this spice mixture, or my homemade BBQ seasoning, is much better than just salt and pepper.

Seasoned raw chicken thighs on a baking sheet.

Step 3: Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

Baked bbq chicken thighs on a baking sheet.

Step 4: Remove the chicken thighs from the oven and brush the BBQ sauce generously over them.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Step 5: Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Step 6: Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

How to store oven-baked BBQ chicken thighs

Before storing, allow cooked chicken to cool to room temperature first.

Refrigeration: Place the cooled chicken thighs in an airtight container. You can also wrap them in foil first. This helps to keep them moist and prevents them from absorbing other flavors from the fridge. Store in the refrigerator for up to 3-4 days.

Freezing: If you're looking to store them for a longer period of time, you can freeze the chicken thighs. Wrap each individually in foil or plastic wrap, then place them in a freezer-safe container or plastic bag. Store them for up to 4 months in the freezer.

Reheating: To reheat, place the chicken thighs in a 350F preheated oven until they are heated through. You can also reheat in the microwave, but this can sometimes dry out the meat.

Variations & Substitutions

  • Different Chicken Cuts: If you don't have chicken thighs, you can use chicken leg quarters, chicken drumsticks, wings, or even breasts. Instead of chicken, using turkey is perfectly acceptable. You may need to change the cooking time depending on the cut.
  • Spice Blends: Adjust the levels of smoked paprika or add chili flakes for a spicier version. Alternatively, remove some spice for a milder flavor. Add dry herbs like thyme or rosemary for an earthy, aromatic flavor.
  • Swapping Sauces: You'll truly love this recipe when you use the BBQ sauce you prefer. Whether it's a homemade or store-bought sauce, I suggest a smoky-flavored BBQ sauce. For another layer of flavor, find one that has some spice, honey, or hickory flavors.
  • Cooking Methods: This recipe can be made on the grill if that's your preferred method of cooking. A slow cooker is another method. With either one, I recommend bringing it back to the oven to create that crispy-skinned top.
baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Tanya's Top Expert Tips and Tricks

  1. Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The bone helps keep the meat moist, and the skin gets wonderfully crispy.
  2. Patting Dry is Crucial: Always pat your chicken thighs dry with paper towels before seasoning. This helps the skin get really crispy and ensures the spices stick better.
  3. Remove Excess Fat from the Chicken: Fatty chicken may lead to a lot of splatter in the oven. I like to remove excess fat from my chicken before baking.
  4. Let the Spice Marinate: If time allows, let the chicken sit with the spice rub for at least 20 minutes or even overnight in the fridge. This enhances the flavor.
  5. Broil for Extra Crispiness: If you desire a more caramelized crust, pop the sauced chicken under the broiler for a few minutes at the end of cooking, watching closely to prevent burning.

FAQ's

My chicken isn't getting crispy enough in the oven, what can I do?

If the chicken skin isn't crisping as you'd like, try increasing the oven temperature slightly or placing the chicken under the broiler for a few minutes towards the end of cooking. Just keep a close eye on it to prevent burning.

Can I prepare my chicken thighs ahead of time?

Yes, you can season the chicken thighs and keep them refrigerated for up to 24 hours before cooking. This can actually enhance the flavors as it gives the spices more time to penetrate the meat.

What to serve with Baked BBQ Chicken Thighs

Looking for more Chicken Thigh recipes? Try these out:

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oven baked bbq pin image

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

baked bbq chicken thighs being eaten from a plate.
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4.34 from 3 votes

Baked BBQ Chicken Thighs

Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked bbq chicken thighs
Servings: 8 servings
Calories: 381kcal
Author: Tanya

Equipment

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Cooking spray for rack
  • 1 cup BBQ sauce

Instructions

  • Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.
  • In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes.
  • Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  • Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.
  • Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.
  • Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

Notes

  • Use a thick and smoky BBQ sauce with this recipe. My go-to is Sweet Baby Ray’s or my homemade BBQ sauce.
  • Feel free to use a BBQ rub to season the chicken before baking.

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 771mg | Potassium: 391mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg

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Oven Baked Pork Chops

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.

Oven baked pork chop on a spatula.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

These Oven Baked Pork Chops are just the beginning! If you're as much of a pork lover as I am, you'll adore our other tasty pork dishes. After mastering these chops, try our IP Pulled Pork for a tender, fall-apart treat, or give our Smothered Pork Chops a whirl for a quick weeknight dinner. Each pork recipe promises a delightful experience, making sure there's never a dull dinner at your table.

Because every great main dish deserves an equally fantastic side. These pork chops go wonderfully with our Honey Roasted Carrots and Garlic Mashed Potatoes. These sides complement the chops perfectly, adding just the right balance of flavors and textures.

If you're in the mood for something lighter, our Cranberry Pecan Apple Salad Recipe is a refreshing choice that pairs beautifully with the savory richness of the pork.

A baked pork chop cut in half on a plate.

Ingredients for oven baked pork chops

  • Pork Chops – Choose boneless for even cooking and easy eating. A thickness of 1 inch is ideal for achieving a juicy interior without overcooking.
  • Olive Oil – Used for coating the pork chops; it helps the seasonings stick and contributes to a crispy exterior. A good quality olive oil adds subtle flavor and aids in browning.
  • Homemade Pork Chop Seasonings:
    • Paprika – Adds a sweet and mild pepper flavor, enhancing the overall taste without overpowering.
    • Kosher Salt – Essential for seasoning; kosher salt's coarser grains distribute more evenly than fine table salt.
    • Garlic Powder – Provides a robust, earthy flavor, complementing the pork's natural taste.
    • Onion Powder – Adds a hint of sweetness and depth, pairing well with garlic.
    • Black Pepper – Gives a slight heat and sharpness, balancing the other seasonings.
    • Chili Powder – Offers a touch of spiciness and complexity, enhancing the pork's savory notes.
    • Dried Thyme – Its subtle, earthy flavor works well with pork, adding a hint of herbal aroma.
    • Dried Oregano – Brings a slightly bitter, pungent flavor, giving a Mediterranean touch to the dish.
    • Cayenne Pepper – A small amount adds a spicy kick, elevating the overall flavor profile.
Oven baked pork chop ingredients

Tools needed for this recipe

  • Deep baking dish
  • Meat thermometer

How To Make Oven Baked Pork Chops

Begin by preheating your oven to 375°F (190°C).

In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.

Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.

Seasoned pork chops placed in a white baking dish.

Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).

Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Oven baked pork chops in the baking dish.

Spice Blend Variations

  • Herb Mix: Combine dried basil, parsley, and rosemary with a hint of garlic powder for a fragrant, herbaceous flavor profile.
  • Smoky BBQ: Mix smoked paprika with a touch of brown sugar, garlic powder, and onion powder for a sweet and smoky barbecue taste.
  • Mediterranean: Blend together oregano, thyme, garlic powder, and a pinch of ground coriander for a Mediterranean-inspired zest.
  • Tex-Mex Style: Create a lively Tex-Mex blend using cumin, chili powder, garlic powder, and a dash of cayenne pepper for some heat.
  • Sweet and Spicy: For a sweet yet spicy kick, mix cinnamon, nutmeg, allspice, and a small amount of cayenne pepper.
  • Lemon Pepper: Combine lemon zest, cracked black pepper, garlic powder, and dried dill for a fresh and tangy flavor.

Storage and Reheating Recommendations

Storing in the Fridge:

  • Allow the cooked pork chops to cool to room temperature before storing. This prevents moisture build-up. Place the pork chops in an airtight container or wrap them tightly in plastic wrap, aluminum foil, or both. When properly stored, oven baked pork chops can last in the fridge for up to 3-4 days.

Freezing:

  • Ensure the pork chops are completely cooled before freezing. This step is crucial to prevent ice crystals, which can affect texture. Individually wrap each pork chop in plastic wrap and then place them in a freezer bag or airtight container. This helps to prevent freezer burn. Pork chops can be stored in the freezer for up to 3 months.

Reheating:

  • If frozen, thaw your pork chops in the refrigerator overnight before reheating. Preheat your oven to 350°F (175°C). Place the pork chops in a baking dish and add a splash of water or broth to keep them moist. Cover with foil and reheat for about 10-15 minutes or until heated through. The added moisture and gentle heating in the oven help to keep the pork chops tender.
  • Microwave: For a quicker method, you can use the microwave. Cover the pork chops and reheat on a medium setting, checking frequently to ensure they don't become dry.
Oven baked pork chops in the baking dish.

Expert Tips and Tricks

  • Choosing the Right Cut: Opt for boneless pork chops that are about 1 inch thick. The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Room Temperature Meat: Take your pork chops out of the fridge about 15-20 minutes before cooking. Starting with meat that’s closer to room temperature promotes more even cooking.
  • Patting Dry: Always pat your pork chops dry with paper towels before seasoning. Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred. This helps the spices adhere better and promotes a nice crust.
  • Don’t Overcrowd the Pan: If you’re searing your pork chops before baking (optional step for extra flavor), make sure not to overcrowd the pan. This allows each pork chop to get a good sear rather than steam.
  • Using an Oven-Safe Thermometer: To ensure perfect doneness, use an oven-safe meat thermometer. Pork chops are done when they reach an internal temperature of 145°F (63°C). Remember, they'll continue to cook a bit after being removed from the oven.
  • Resting Time is Key: Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

FAQ's

Can I make this recipe with bone-in pork chops?

Yes, you can use bone-in pork chops, but keep in mind that they may require a slightly longer cooking time. The bone can affect how evenly the pork chop cooks, so it's especially important to use a meat thermometer to check for doneness.

My pork chops came out dry, what did I do wrong?

Overcooking is the most common reason for dry pork chops. Next time, try cooking them for a shorter duration and use a meat thermometer to avoid overcooking. Also, remember to let the pork chops rest for 5 minutes after baking; this helps retain their juiciness.

Looking for more oven-baked recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Oven baked pork chop on a spatula.
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Oven Baked Pork Chops

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: American
Keyword: Oven Baked Pork Chops
Servings: 6 servings
Calories: 255kcal
Author: Tanya

Ingredients

Instructions

  • Begin by preheating your oven to 375°F (190°C).
  • In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.
  • Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.
  • Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).
  • Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Notes

  • The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred.
  • Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 1g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 456mg | Potassium: 534mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg

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Pork Chop Seasoning Recipe

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! With just the right amount of heat, you will elevate your pork chops, pork loin, or spare ribs to a whole new level of flavor. Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.

Mixed pork chop seasoning in a white bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This simple blend of herbs and spices packs a real flavor punch, adding intense smokey flavor to various pork dishes.

Use our homemade pork chop seasoning for pork, chicken, or steak or for adding a touch of spice to shrimp or your favorite fish. It also works a treat with vegetables too.

Once made, you’ll find a variety of uses for it. Try pork chop seasoning on these Perfect Sous Vide Pork Chops!

Mixed pork chop seasoning in a white bowl with a spoon.

Ingredients for pork chop seasoning

  • Paprika - Paprika adds a rich, smoky, and slightly sweet flavor to the seasoning. It also imparts a beautiful reddish color to the meat. You can use sweet paprika for a milder flavor or smoked paprika for a more intense smokiness.
  • Kosher salt & Black pepper
  • Chili powder - Chili powder adds a moderate level of heat and a depth of flavor. Ancho chili powder or chipotle powder can be used as alternatives for a slightly different smoky profile.
  • Garlic powder - Garlic powder contributes a robust garlic flavor without the moisture of fresh garlic. Use fresh garlic only if you're using this spice mixture right away and not wanting to store it.
  • Onion powder - Onion powder provides a sweet and savory onion flavor.
  • Dried thyme - Dried thyme imparts an earthy and slightly minty flavor. You can substitute it with dried rosemary, marjoram, or sage for a different herbaceous note.
  • Dried oregano - Dried oregano adds a Mediterranean flair with its earthy and slightly peppery taste. You can use dried basil, Italian seasoning, or dried rosemary as alternatives.
  • Cayenne pepper - Cayenne pepper provides the heat in the seasoning. Adjust the amount to control the spiciness level. You can substitute it with crushed red pepper flakes or a pinch of cayenne powder.
pork chop seasoning ingredients.

Tools needed for this recipe

  • Medium bowl
  • Airtight storage container

How To Make Homemade Pork Chop Seasoning

In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.

spices added to a bowl, not mixed.

Mix well until all the ingredients are well incorporated.

Mixed pork chop seasoning in a white bowl with a spoon.

Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

2 pork chops covered in homemade pork chop seasoning.

How to store seasonings

  • Airtight Containers: To maintain the freshness and flavor of your homemade pork chop seasoning, store it in an airtight container. Mason jars, glass spice jars, or plastic containers with tight-fitting lids work well. Store for 6-9 months.
  • Cool, Dark Place: Keep the seasoning in a cool, dark place away from direct sunlight and heat sources. Exposure to light and heat can degrade the quality of the spices over time.
  • Refrigeration or Freezing: While many spices can be stored at room temperature, if you live in a humid environment or want to extend the shelf life, you can refrigerate or freeze your homemade seasoning. Make sure it's in an airtight container to prevent moisture and odors from affecting the spices.

Using Pork Chop Seasoning

  1. Pork Chops: Of course, the primary use is for seasoning pork chops. Whether you're grilling, pan-searing, or baking them, this seasoning will add a delicious flavor boost to your pork chops.
  2. Pork Tenderloin: Season a whole pork tenderloin with your homemade blend before roasting it in the oven. It creates a flavorful crust on the exterior while keeping the interior tender and juicy.
  3. Spareribs: Rub the seasoning onto spareribs before slow-cooking them in the oven or on the grill. The spices will infuse the ribs with smoky and spicy goodness.
  4. Pulled Pork: Use the seasoning to flavor a slow-cooked pulled pork shoulder. It's perfect for sandwiches, tacos, or serving over rice.
  5. Roasted Vegetables and other Meats: This seasoning can also be used on other foods. Try it on roasted vegetables or poultry, or even put it on beef like burgers—the spice combo compliments many dishes.
Mixed pork chop seasoning in a white bowl with a spoon.

More delicious homemade seasonings!

FAQ's

Can I adjust the spiciness of the seasoning?

Yes, you can adjust the spiciness of the seasoning by varying the amount of cayenne pepper or chili powder you use. Start with a smaller amount and gradually add more to achieve your desired level of heat.

What do I do if my spices clump together?

If your spices become clumped together due to moisture exposure, you can break up the clumps using a fork or spice grinder. To prevent clumping, add a small amount of rice to the storage container.

Can I make a larger batch for future use?

To make a larger batch, simply scale up the ingredients. You can double or triple the quantities to prepare a bigger batch that can be stored for an extended period of time.

Is this pork chop seasoning suitable for a low-sodium diet?

While this seasoning does contain salt, you can reduce the salt content or use a low-sodium salt substitute to make it suitable for a low-sodium diet. Adjust the salt quantity to your dietary preferences.

Expert Tips

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.
  • Using 1 tablespoon of pork chop seasoning per 1 pound of pork is recommended.

Looking for more Pork Chop recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Mixed pork chop seasoning in a white bowl with a spoon.
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Pork Chop Seasoning

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: pork chop seasoning
Servings: 4 servings
Calories: 5kcal
Author: Tanya

Ingredients

Instructions

  • In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.
  • Mix well until all the ingredients are well incorporated.
  • Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

Notes

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.

Nutrition

Serving: 1tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 862IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg

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Creamy Bacon Gravy with Thick-Cut Bacon

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. This gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.

Bacon gravy served on top of biscuits.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you've stumbled upon this recipe, chances are you love bacon... and gravy! We all love a generous helping of sausage gravy over biscuits, and this bacon gravy with thick-cut bacon is just as indulgent and delicious as you can imagine.

Gravy should be a food group on its own. And if you love gravy, you'll love my Onion Gravy, my Grandma’s Giblet Gravy Recipe, and a gravy with drippings and this easy gravy without drippings.

Stirring the gravy with a wooden spoon.

Ingredients for Bacon Gravy

  • Thick Cut Bacon: The star of the show, bacon adds that smoky, salty flavor that makes this gravy so irresistible. The thick-cut bacon will also produce bacon grease, which is used to make the roux and provide flavor for the gravy.
  • All-purpose flour: Flour is used to create a roux, which serves as the thickening agent for the gravy. It gives the gravy its velvety consistency.
  • Light brown sugar: A touch of brown sugar adds a subtle sweetness that balances out the salty bacon flavor, creating a harmonious taste.
  • Milk: Milk is the liquid base of the gravy, providing creaminess and richness. Make sure to use whole milk for the best results.
  • Salt and pepper: These seasonings are the finishing touches that allow you to adjust the gravy's flavor to your preference. They enhance the overall taste of the gravy.
Bacon gravy ingredients.

Tools needed for this recipe

  • Large Skillet
  • Whisk
  • Wooden Spoon

How To Make Bacon Gravy

In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.

Frying pieces of bacon in a skillet.

Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.

Gradually whisk in the milk, whisking constantly to avoid any lumps.

Using a whisk to make a roux with the flour.

Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.

Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.

Crumbled bits of bacon added to the gravy.

Serve the gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Stirring the bacon gravy with a wooden spoon.

How to store

Before storing, let the bacon gravy cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days.

Long-term storage: Leftover bacon gravy freezes well, as is an excellent option for future breakfasts! Let the gravy cool, then store it in a freezer-safe container for up to 3 months. Souper Cubes are a perfect option, as you can easily divide the gravy into portions.

Alternative ways to cook bacon

Don't let the cooking method prevent you from enjoying a country-style bacon gravy!

Oven-baked bacon: A perfect guide for making irresistible and crispy bacon in the oven.

Air fryer bacon: Utilize this kitchen appliance for quick and easy bacon in no time.

Turkey bacon in the oven: For a leaner bacon option, try turkey bacon.

For another SPECIAL treat, try my Million Dollar Bacon! This treat is the perfect mix of sweet, savory and salty.

Bacon gravy is served on top of biscuits.

How to serve bacon gravy

Now that you've made this delightful bacon gravy, it's time to enjoy it to the fullest.

Pour it generously over freshly baked biscuits for a hearty breakfast, smother it on creamy mashed potatoes, or even use it as a dipping sauce for fried chicken. The possibilities are endless, and the satisfaction is guaranteed.

FAQ's

Can I use regular bacon instead of thick cut bacon for bacon gravy?

Yes, regular-cut bacon can be used, just keep an eye on it, as its cooking time will be shorter and has a higher chance of burning. For this recipe, you will need to use more regular bacon to produce enough bacon grease.

Can I make bacon gravy ahead of time and reheat it?

Of course! Bacon gravy reheats well. Store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, stirring until warmed through.

Expert Tips

  • Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
  • You can thin the gravy with a little extra milk if it becomes too thick.
  • I tend to add one teaspoon of kosher salt and one teaspoon of ground black ground black pepper to season this gravy.

Looking for more breakfast related recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Bacon gravy served on top of biscuits.
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5 from 1 vote

Bacon Gravy

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. Bacon gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 4 servings
Calories: 256kcal
Author: Tanya

Equipment

Ingredients

  • 4 slices of thick-cut bacon
  • ¼ cup all-purpose flour
  • 1 teaspoon light brown sugar
  • 2 cups milk
  • Salt and pepper to taste

Instructions

  • In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
    4 slices of thick-cut bacon
  • Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
    ¼ cup all-purpose flour, 1 teaspoon light brown sugar
  • Gradually whisk in the milk, whisking constantly to avoid any lumps.
    2 cups milk
  • Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
  • Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
    Salt and pepper to taste
  • Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Notes

  • Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
  • If the gravy becomes too thick, you can thin it with a little extra milk.
  • I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 13g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 292mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 211IU | Calcium: 154mg | Iron: 1mg