Turkey Neck Gravy
Enjoy the rich, savory flavor of turkey necks by simmering them with aromatics like onions, carrots, and herbs. This easy Turkey Neck Gravy recipe is perfect for a holiday dinner and needs no drippings! An easy way to make the most of your holiday bird.
Don’t toss the turkey neck! Even though it could seem a bit sketchy, it’s one of the most flavorful parts of the bird, loaded with collagen and marrow. These create a gravy with deep, savory richness. It’s the kind of gravy that brings everything together at Thanksgiving or Christmas.
Whether you’ve got drippings, giblets, or just the neck to work with, this gravy recipe is super easy to pull off. Start by simmering the turkey neck with aromatic vegetables like onions, garlic, and celery to build a flavorful stock. After straining the liquid, whisk up a buttery roux to thicken it. A little seasoning, a low simmer, and you’ve got yourself a gravy that’s ready to go!
Leftover turkey gravy can be used in everyday recipes to keep the comforting taste going. Use it on mashed potatoes, drizzle over homemade stuffing, or toss it with green beans for extra flavor!
🦃Turkey Neck Ingredients
- Turkey Neck – Provides the foundational flavor for the gravy, offering deep, meaty tastes from the marrow and collagen present in the bone and tissue.
- Low Sodium Turkey Broth – Acts as a liquid base for the gravy, enhancing the poultry flavor while allowing control over the salt content. You can also use homemade chicken broth.
- Onion – Adds layer of aromatic sweetness and depth, complementing the meatiness of the turkey neck.
- Carrot – Adds natural sweetness and color to the broth.
- Celery – The savory flavor brightens the overall taste profile of the sauce.
- Garlic – Infuses the gravy with a subtle, pungent kick.
- Unsalted Butter – Creates a rich mouthfeel and serves as the base for the roux, which thickens the gravy without adding extra salt.
- All Purpose Flour – Acts as the primary thickening agent when combined with butter.
- Salt and Pepper – Enhances and balances the flavors, making them pop while also adding a touch of heat.
- Gravy Herbs- Offer fragrant notes and herby depth. Thyme, rosemary, and sage tend to be the best herbs for turkey gravy and can be added fresh or dried.
📖How To Make Gravy With Turkey Neck
1️⃣Prepare the pot: In a medium-sized pot, combine the turkey neck, chopped onion, carrot, celery, and garlic. If you’re using fresh herbs, add them now. Cover the mixture with water or broth.
2️⃣Boil the turkey neck: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, and let it simmer for about 1 to 1.5 hours. You want to extract as much flavor as possible from the turkey neck.
3️⃣Strain the broth: Remove the turkey neck and eat the meat if desired. Strain the broth through a fine-mesh sieve into a bowl or another pot, discarding the solids. This gives you a flavorful turkey stock.
4️⃣Thicken the gravy: Melt the butter over medium heat in a small pot. Once melted, sprinkle in the flour while whisking continuously. This mixture of butter and flour is called a roux. Cook the roux, while stirring, for about 2 minutes until it takes on a light tan color. This will help remove the raw flour taste. Slowly pour the strained turkey stock into the pot with the roux, whisking constantly to avoid lumps from forming.
5️⃣Simmer the gravy: Increase the heat to bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Continue to simmer, stirring often, until the gravy thickens to your desired consistency. This usually takes about 5-10 minutes.
6️⃣Season and serve: Season with salt and pepper to taste. If you find the flavor lacking depth, you can add a splash of soy sauce or Worcestershire sauce to enhance the savory taste. Remove it from the heat once the gravy reaches your desired consistency and flavor. Serve warm over mashed potatoes, turkey, stuffing, or any other dish you like!
👩🍳Chef’s Pro Tips
- Before simmering the turkey neck in broth, try roasting turkey necks for gravy in the oven for about 20 minutes at 400°F (205°C). This caramelizes the surface, adding an extra depth of flavor to your gravy.
- Turkey neck gravy with giblets: If you’re using giblets into the gravy, make sure they’re cleaned thoroughly. Simmer them with the turkey neck to extract additional flavor, but be aware that the liver can impart a strong taste, so use it sparingly.
- How long to boil turkey necks for gravy: Boiling the turkey neck for at least 1 to 1.5 hours ensures maximum flavor extraction, but if you have extra time, boil for 2 hours.
- You might notice foam or impurities rising to the surface. Periodically skim these off to ensure a clearer and purer gravy.
- When making your roux with butter and flour, aim for a 1:1 ratio. This makes sure your gravy thickens appropriately without tasting overly floury.
- When seasoning, add salt and pepper in increments, tasting as you go. It’s easier to add more seasoning later than to correct an overly salty gravy.
- If using fresh herbs like rosemary, thyme, or sage, tie them together with kitchen twine. This bouquet garni can be easily removed once its flavors have been infused into the gravy.
- Straining it one final time through a fine-mesh sieve before serving makes it even more smooth and velvety.
🍄Variations and Add Ons
- Southern-Style: Give your gravy a bold Southern flavor by adding Cajun seasoning, smoked paprika, or a touch of hot sauce. This version pairs perfectly with cornbread or biscuits. For even more richness, stir in a spoonful of bacon grease while sautéing the aromatics.
- Gluten-Free: Swap all-purpose flour for a gluten-free flour blend or cornstarch to make the roux.
- Add-Ins: Enhance the umami by adding sautéed mushrooms to the gravy. A splash of white wine or sherry during the cooking process can add depth and flavor to your holiday dinners.
- Dairy-Free: Replace butter with olive oil, coconut oil, or plant-based butter for a silky dairy-free gravy.
🧊Proper Storage Instructions
Storing: Once cooled, store turkey neck gravy in an airtight container in the refrigerator for up to 5 days. Keep it covered to prevent any skin from forming on the surface.
Freezing: Freeze the gravy in airtight containers or freezer-safe bags for up to 3 months. Lay bags flat to save space and label with the date. Thaw overnight in the fridge before reheating.
Reheating: Reheat the gravy gently on the stovetop over low heat, whisking occasionally to restore its smooth texture. If it thickens too much, stir in a splash of broth or water until it reaches your desired consistency.
❔FAQ
Turkey necks alone add rich flavor due to their collagen and marrow. While some recipes call for additional giblets, the neck provides enough depth to create a delicious, savory gravy. You can also supplement with turkey stock if you want an extra boost. Just use the turkey liver sparingly!
Simmer the necks for at least 1.5 to 2 hours to allow the connective tissue and marrow to release their flavors fully. For even deeper flavor, some prefer simmering for up to 3 hours, skimming any foam off the top as needed.
If you’re avoiding flour, cornstarch or arrowroot powder can be used as thickening agents. Dissolve them in a bit of cold water to form a slurry before whisking it into the gravy, ensuring it stays smooth and lump-free.
Yes, you can make turkey neck gravy a day or two ahead. Store it in the refrigerator and reheat it gently before serving. This not only saves time but allows the flavors to meld, making the gravy even tastier.
If your gravy is too thin, you can let it simmer longer to reduce and thicken. Alternatively, whisk in a bit more roux (flour and butter) or a cornstarch slurry. Just make sure to cook it for a few minutes to eliminate any raw flour taste.
🍗More Easy Turkey Recipes
- Air Fryer Turkey Thighs
- Instant Pot Turkey Thighs
- Instant Pot Turkey Necks
- Instant Pot Turkey Wings
- Sous Vide Turkey Tenderloin
Turkey Neck Gravy
Ingredients
- 1 turkey neck
- 4 cups of water or low-sodium chicken or turkey broth
- 1 cup onion chopped
- ½ cup carrot chopped
- ½ cup celery stalk chopped
- 2 cloves of garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: Fresh herbs like thyme, rosemary, or sage for added flavor
Instructions
- In a medium-sized pot, combine the turkey neck, chopped onion, carrot, celery, and garlic. If you’re using fresh herbs, add them now. Cover the mixture with water or broth.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, and let it simmer for about 1 to 1.5 hours. You want to extract as much flavor as possible from the turkey neck.
- Remove the turkey neck and eat the meat if desired. Strain the broth through a fine-mesh sieve into a bowl or another pot, discarding the solids. This gives you a flavorful turkey stock.
- Melt the butter over medium heat in a small pot. Once melted, sprinkle in the flour while whisking continuously. This mixture of butter and flour is called a roux. Cook the roux, while stirring, for about 2 minutes until it takes on a light tan color. This will help remove the raw flour taste. Slowly pour the strained turkey stock into the pot with the roux, whisking constantly to avoid lumps from forming.
- Increase the heat to bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Continue to simmer, stirring often, until the gravy thickens to your desired consistency. This usually takes about 5-10 minutes.
- Season with salt and pepper to taste. If you find the flavor lacking depth, you can add a splash of soy sauce or Worcestershire sauce to enhance the savory taste. Remove it from the heat once the gravy reaches your desired consistency and flavor. Serve warm over mashed potatoes, turkey, stuffing, or any other dish you like!
