For as long as I can remember, my mom has prepared broth for gravy using turkey necks.
Simmering turkey necks with vegetables and flavorful seasonings produces a richly flavored broth that’s perfect for making a velvety gravy!
This gravy has so much flavor, plus it lets the chef use up the whole turkey.
Turkey neck gravy is a delicious and flavorful way to use up leftover turkey necks. But how long should you boil turkey necks to get the perfect gravy? This guide will answer that question and provide you with all the information you need to make the best turkey neck gravy
How Long to Boil Turkey Necks:
The amount of time you need to boil turkey necks for gravy will depend on a few factors, including the size of the necks, the desired level of tenderness, and your personal preferences. However, a good starting point is to boil the necks for 1 hour. This will give you a tender and flavorful base for your gravy.
Tips for Boiling Turkey Necks:
- Use a large pot: You’ll need a large pot to boil the turkey necks in. Make sure the pot is big enough to hold the necks and all of the water you’ll be using.
- Add enough water: You’ll need to add enough water to the pot to cover the turkey necks. The water should come about 1 inch above the necks.
- Bring the water to a boil: Once you’ve added the water to the pot, bring it to a boil over high heat.
- Reduce the heat and simmer: Once the water is boiling, reduce the heat to low and simmer the turkey necks for 1 hour.
- Check the necks for tenderness: After 1 hour, check the turkey necks for tenderness. They should be tender enough to easily pull apart with a fork.
- Remove the necks from the pot: Once the turkey necks are tender, remove them from the pot and let them cool slightly.
- Strain the broth: Once the turkey necks have cooled, strain the broth into a clean container.
- Use the broth to make gravy: The turkey neck broth can be used to make a delicious and flavorful gravy.
Additional Tips for Making Turkey Neck Gravy:
- Use a roux: A roux is a mixture of flour and fat that is used to thicken gravy. To make a roux, melt 2 tablespoons of butter in a saucepan over medium heat. Add 2 tablespoons of flour and whisk until the mixture is smooth. Cook the roux for a few minutes, stirring constantly, until it is lightly browned.
- Add seasonings: Once you’ve added the roux to the turkey neck broth, add your favorite seasonings. Some common seasonings for turkey neck gravy include salt, pepper, sage, and thyme.
- Simmer the gravy: Simmer the gravy over low heat for a few minutes, until it is thickened to your desired consistency.
- Serve the gravy: Serve the turkey neck gravy hot over your favorite Thanksgiving dishes.
Making turkey neck gravy is a great way to use up leftover turkey necks and create a delicious and flavorful dish. By following the tips in this guide, you can easily make the perfect turkey neck gravy.
FAQs:
- How long can I store turkey neck gravy?
Turkey neck gravy can be stored in an airtight container in the refrigerator for up to 4 days.
- Can I freeze turkey neck gravy?
Yes, turkey neck gravy can be frozen in an airtight container for up to 2 months.
- What are some other ways to use turkey necks?
Additionally, turkey necks can be used to make turkey neck tacos, stew, and soup.
Additional Resources:
What Are Turkey Necks?
- Turkey necks are dark meat which is flavor packed. When preparing a whole turkey for roasting, the giblets and neck are usually inside; these should be removed prior to roasting.
- In this recipe, turkey necks are browned to add flavor and used to make broth. You can add the giblets too if you’d like.
- The simmering part of this recipe can be finished months ahead of time (and frozen), which makes the gravy easy to prepare for dinner.
- Turkey neck packages can be found in the freezer or refrigerator section of most grocery stores; they are reasonably priced. If you don’t see them, ask the grocer.
Ingredients for Turkey Neck Gravy
Turkey Necks: Most grocers will sell turkey necks separately, or you can order them ahead of time. The necks and giblets that are usually stuffed inside the turkey should be saved! Thaw the necks before browning.
Vegetables – Much like making turkey broth or stock, vegetables add flavor.
Broth: Our family has always made this with reduced-sodium broth and the necks for a rich and flavorful gravy. It’s possible to use water and add bouillon cubes if desired, but we’ve discovered that boxed broth yields the best results.
Seasonings/Herbs – Use fresh herbs if you have them. If not, dried herbs are just as good in this gravy recipe.
Save the drippings (both the fat and the juices) from roasting the turkey!
Replace the fat with butter, and for added flavor, scrape up any brown bits with a wooden spoon and cook them into the broth!
