If you want to learn how to make the best turkey gravy, start with this recipe. This turkey neck gravy recipe is rich and almost a meal on its own. Growing up, I absolutely loved turkey giblet gravy. Like, I’d be the little Thanksgiving goblin sneaking spoonfuls of gravy while my dad wasn’t watching. I poured that gravy on EVERYTHING. Although many gravies are perfect and silky, I love giblet gravy because it contains small pieces of meat.
Since I don’t like the flavor of organ meat, a lot of necks form the basis of my turkey gravy. If you choose to make this recipe, feel free to brown the liver, gizzard, and heart in the turkey drippings before adding the turkey necks. My dad used to finely chop the neck, heart, and gizzard and add them to his gravy along with the shredded neck meat when I was a kid.
Thanksgiving wouldn’t be complete without a rich and flavorful turkey gravy to complement the feast. While many recipes rely on pan drippings this recipe takes a unique approach by utilizing the turkey neck to create a surprisingly delicious and flavorful gravy.
This recipe is not only a great way to use all parts of the turkey, but it also offers a convenient solution for those who may not have access to pan drippings or prefer a different flavor profile.
Let’s dive into the steps to create this mouthwatering gravy:
Ingredients:
- Uncooked turkey neck and backbone (optional)
- 4 tablespoons salted butter, divided
- 1/2 pound carrots, chopped small
- 1/4 pound button mushrooms, chopped
- 2 garlic cloves, minced
- Salt and pepper
- Sprig of fresh rosemary
- 1 dry bay leaf
- 2 tablespoons all-purpose flour
- 900 milliliters chicken or turkey broth
Instructions:
- Prepare the Turkey Neck: In a large frying pan over medium-high heat, melt 2 tablespoons of butter. Add the turkey neck and backbone (if using) and cook, stirring often, until browned on all sides (approximately 7 minutes).
- Sauté the Vegetables: Add the chopped carrots and mushrooms to the pan and cook for an additional 5 minutes. Stir in the minced garlic, salt, pepper, rosemary sprig, and bay leaf. Cook for 1 minute, or until fragrant.
- Create the Broth Base: Pour in the chicken or turkey broth and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the liquid has reduced to your desired consistency.
- Strain and Remove Aromatics: Remove the turkey parts, rosemary sprig, and bay leaf from the broth. Pour the broth through a fine sieve, mashing the vegetables against the sieve to extract their flavor.
- Make the Roux: In the same pan used for the vegetables, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 3-5 minutes, or until the mixture has browned.
- Thicken the Gravy: Gradually whisk in the strained broth, being careful as the mixture will steam up. Bring to a boil, then reduce heat and simmer until the gravy reaches your desired thickness (10-20 minutes).
- Season and Serve: Season the gravy with additional salt and pepper to taste. Serve warm over your Thanksgiving turkey and mashed potatoes for a truly delicious and satisfying meal.
Tips:
- If you don’t have a turkey backbone, you can still make this gravy using just the neck.
- Feel free to add other vegetables to the gravy, such as celery or onions.
- For a richer flavor, use a combination of chicken and turkey broth.
- If the gravy becomes too thick, simply thin it with a little additional broth.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
Additional Resources:
- Homemade Turkey Gravy (using Neck) – The Cookie Writer: https://thecookiewriter.com/homemade-turkey-gravy-using-neck/
- Turkey Gravy | – Tastes Better From Scratch: https://tastesbetterfromscratch.com/turkey-gravy/
Enjoy this unique and flavorful turkey gravy recipe!
How to make the best turkey gravy:
I also purchase a pack of turkey necks from the grocery store and incorporate them into my recipe because I prefer my gravy to be extra meaty.
After placing the necks on a baking sheet, sprinkle them all with salt and pepper and cover with oil. Transfer to the oven for 2 hours until nicely browned and completely cooked through.
Next, boil everything (including the necks and any organ meat you wish to include in your gravy) in aromatic water until very reduced. I simmered mine with a quartered onion, a whole head of garlic, and two sprigs of rosemary. The stock for the gravy will cook down to about 3 cups and it’s really rich and gelatinous!.
Remove the necks and any other organs you want to include in the gravy once the broth has cooked. Pick the meat from the necks and finely dice the organs, and set them aside.
Strain the liquid through a sieve and discard the solids. From there, you make a very basic gravy using the following steps:
Step 1: Start with a roux of butter and flour.
Step 2: Whisk the prepared stock into the roux and continue whisking until smooth. If needed, supplement with a little water depending on how salty the broth becomes while cooking.
Step 3: Add 2 thyme sprigs and all the neck and organ meat. Simmer for 10–15 minutes until thickened and bubbly. Season to taste with salt and white pepper.
That’s it! Serve the giblet gravy immediately with your favorite roast turkey recipe (my dry-brined turkey recipe is my favorite).
It’s so rich and perfect for mashed potatoes or stuffing or homemade green bean casserole.
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FAQ
What do you do with the turkey neck?
What giblets not to use in gravy?
Is turkey gravy better with flour or cornstarch?