Turkey Neck Gravy

By simmering the turkey neck with aromatic vegetables and herbs, you can capture deep flavors that elevate even the simplest dishes for your holiday feast! Learn how to make Turkey Neck Gravy from scratch without drippings using simple ingredients!

Turkey Neck Gravy served on a meal of chicken, broccoli and mashed potatoes

Don’t throw away the turkey neck! Often overlooked and dismissed, the turkey neck is a hidden treasure. Turkey necks and gravy make a winning combination. This part of the bird is packed with collagen and marrow, making it a prime ingredient for infusing deep, savory flavors into broths and sauces to elevate your Thanksgiving or Christmas feast!

Whether you’re using drippings or giblets or focusing solely on the turkey neck, this turkey neck recipe is easy to make! Simply bring the turkey neck to a boil, along with aromatic vegetables. Strain out the liquid and thicken using a roux. Once simmered and seasoned, it’s ready to go!

Making gravy from turkey neck doesn’t just complement your turkey; it’s the secret sauce for mashed potatoes, enriches stuffing, and elevates roasted vegetables! There are so many ways to use turkey gravy!

🦃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 chicken broth.
  • Onion – Contributes a layer of aromatic sweetness and depth, complementing the meatiness of the turkey neck.
  • Carrot – Adds natural sweetness and color to the broth, balancing the savory elements in the gravy.
  • Celery – Introduces a hint of vegetal freshness, which brightens the overall taste profile of the sauce.
  • Garlic – Infuses the gravy with a subtle, pungent kick, accentuating the savory flavors and adding complexity.
  • 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, ensuring the gravy has a smooth and velvety consistency.
  • Salt and Pepper – Enhances and balances the flavors, making them pop while also adding a touch of heat.
  • Optional Fresh Herbs- Thyme, Rosemary, Sage – Offer fragrant notes and herby depth, each herb introducing its unique character to the overall flavor palette of the gravy.
turkey necks on a plate with dipping sauce

📖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 Tips

  • Before simmering the turkey neck in broth, consider 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 incorporating giblets into your gravy, ensure they’re cleaned thoroughly. Simmer them alongside 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, extending this to 2 hours can result in an even richer stock.
  • As the neck and giblets simmer, 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 ensures 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.
  • For an exceptionally smooth gravy, consider straining it one final time through a fine-mesh sieve before serving.

FAQ

What can I do with cooked turkey neck?

The turkey neck is a flavorful part of the bird that’s often used to make rich broths or gravies. Additionally, once simmered, you can remove the meat from the neck and use it in soups, stews, or even as a topping for dishes like mashed potatoes.

Why are turkey necks so good?

Turkey necks are rich in collagen, marrow, and meaty flavors, making them excellent for stocks and gravies. When simmered, they release these deep flavors, resulting in a base that’s both savory and complex.

What can I add to turkey neck gravy to make it taste better?

To enhance the flavor of your turkey gravy, consider adding a splash of white wine, soy sauce, or Worcestershire sauce. Fresh herbs, sautéed mushrooms, or a touch of cream can also be incorporated for added depth and richness.

Are boiled turkey necks healthy for humans?

Yes, turkey necks are healthy and rich in protein, vitamins, and minerals.

🍗Easy Turkey Recipes For Gravy

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turkey gravy in a white carafe

Turkey Neck Gravy

By simmering the turkey neck with aromatic vegetables and herbs, you can capture deep flavors that elevate even the simplest dishes for your holiday feast! Learn how to make Turkey Neck Gravy from scratch without drippings using simple ingredients!
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 Servings
Calories: 80kcal

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!

Nutrition

Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 16mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1995IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.3mg

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