It’s all about the gravy on Thanksgiving, and this easy and delicious Southern-style homemade, make-ahead Turkey Neck Gravy recipe is foolproof. Made with turkey necks instead of pan drippings, you won’t believe how rich and flavorful it is.
Perfect gravy always starts with a roux. And if you have never made a roux before, don’t let the word scare you. A roux is just equal parts of butter or another fat and flour cooked together. That’s it! How long you cook the roux determines whether it will become a bechamel or white sauce, gravy, or be used as a thickening agent in soups or gumbo.
Great turkey gravy also requires outstanding stock. While you can use purchased turkey stock in a pinch, I will show you how to make the easiest and most delicious homemade turkey stock using turkey necks and veggies from your fridge instead of pan drippings.
Jump to:
- Why I love this recipe (and you will too!)
- Ingredient notes and substitutions
- How to make Southern Turkey Neck Gravy
- Serving and Thanksgiving menu ideas
- Recipe variations
- How to make turkey gravy ahead of time, plus storing homemade gravy and reheating leftovers
- Recipe FAQs
- Gravy success 101: foolproof gravy tips
- More classic Thanksgiving recipes
- 📋 Recipe:
- Easy Southern Turkey Neck Gravy (Make-Ahead)
Why I love this recipe (and you will too!)
- If you have ever had to wait until the last minute to make gravy because you were waiting for the pan drippings, you will love that you can make this turkey gravy well ahead of the big day—one less thing to worry about.
- It’s a great way to save money and reduce food waste because you can use the veggies that might be past their prime in your vegetable crisper.
- You can enjoy the heavenly smell of the turkey stock cooking, making your house smell like Thanksgiving well before the big day. And it makes a gravy that is pure golden deliciousness and the glue that ties your Thanksgiving feast together.
Ingredient notes and substitutions
- Turkey necks – can be found in your grocery store poultry section around the holidays. They are inexpensive and excellent for deep, rich turkey flavor without turkey pan drippings. If you can’t find them, turkey wings or other turkey parts work, too!
- Onions, celery, carrots, garlic, and a bay leaf – are classic aromatics used in stock, providing flavor and nutrients.
- Fresh thyme, parsley, and dried poultry seasoning provide great flavor. Dried thyme and parsley can be substituted, but only half the amount called for in the recipe for fresh.
- Better than Boullioun – this is optional, but this little miracle in a jar provides tons of additional flavor. I used turkey flavor, but their roasted chicken flavor works as well.
- All-purpose flour and butter – combine to make the roux base and give the gravy a rich, nutty flavor. I use unsalted butter; if you use salted, reduce the amount of salt called for in the recipe.
- Olive oil – is used to brown the turkey necks, adding flavor. You can substitute butter or vegetable oil.
- Kosher salt and pepper – classic seasonings that enhance all the other flavors.
You can find complete measurements in the recipe card below.
How to make Southern Turkey Neck Gravy
Even if you’re a gravy newbie, I’ll walk you through every step to make a foolproof batch your family will rave about for years to come!
- To make homemade turkey stock, add a tablespoon of olive oil to a medium saucepan over medium heat. Add the turkey necks when the oil is hot and cook, turning frequently until browned on all sides. When the turkey neck is browned, add the garlic and let it cook for about 30 seconds.
- Add four cups of water. Then, add the onion, celery, and carrots, one teaspoon of poultry seasoning, half a teaspoon of kosher salt, a quarter teaspoon of ground black pepper, and optionally a tablespoon of chicken or turkey flavored Better than Bouillon. Toss in the fresh parsley and thyme.
- When the mixture comes to a boil, reduce the heat to low, cover, and simmer for two hours. Remove from the heat and pour through a fine wire strainer. Reserve the stock to make the gravy and discard the solids.
- To make the gravy, melt butter in a medium skillet over medium-low heat. Gradually add the flour, whisking constantly. Cook for five to ten minutes until the mixture has turned a nutty brown color and is just starting to smoke.
- Gradually add the turkey stock, constantly whisking, and cook for five minutes more or until the gravy has thickened. Taste and add a pinch of salt and pepper if needed.
- If making ahead, cover and refrigerate or freeze until ready to use. To serve, reheat over low heat and serve hot.
Serving and Thanksgiving menu ideas
I serve my homemade turkey gravy in a gravy boat, sometimes called a sauce boat, with a gravy ladle. As you can see in the pictures, it is a small bowl attached to a saucer that catches any drippings.
At Thanksgiving, I always serve turkey neck gravy with my twice-baked mashed potatoes. While some folks try to rescue dry, overcooked turkey by drowning it in gravy, some in my family also like to spoon it over their cornbread dressing.
Recipe variations
- For a giblet gravy variation, you can add the cooked meat from the turkey neck and cooked chopped giblets to your gravy before serving.
- For extra depth, a splash of Worcestershire sauce or a bit of sherry can enhance the flavor.
- This recipe can be used to make chicken stock instead of turkey stock, substituting leftover rotisserie chicken carcasses for turkey necks. Alternatively, you can leave the meat out altogether and make vegetable stock for a vegetarian gravy option.
How to make turkey gravy ahead of time, plus storing homemade gravy and reheating leftovers
- Make ahead turkey neck gravy can be made up to two days before the big day. Store it in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
- This Thanksgiving gravy can also be frozen for up to two months. To store it easily, pour the cooled gravy into a plastic freezer bag, flatten it out, and store it in the freezer. Before reheating, let it thaw overnight in the fridge, then whisk it to restore its smooth texture.
Recipe FAQs
Shred the tender meat from the turkey necks and stir it back into the gravy for added texture and flavor. You can also reserve it to use in stuffing or serve it on the side.
Definitely! Turkey drippings add incredible flavor to turkey neck gravy. Simply strain the drippings to remove any fat and add them to your gravy base.
Yes! If you’re avoiding flour, you can use cornstarch as a thickener. Make a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water for every cup of liquid and whisk it into the simmering stock until thickened.
Gravy success 101: foolproof gravy tips
- When adding your turkey stock to the roux, go slow! Whisk in the liquid a little at a time to prevent lumps from forming. This step ensures smooth and velvety, perfect turkey gravy.
- As the gravy cooks, keep whisking to avoid lumps. A flat whisk works especially well for reaching the corners of your pan.
- If you have lumps in your gravy, keep whisking!
- If your gravy is too thin, thicken it by making a slurry with one tablespoon of cornstarch and two tablespoons of cold water. Stir the slurry into the gravy and simmer until it reaches your desired thickness. Repeat if needed.
- If your gravy is too thick, add a tablespoon or so of additional turkey stock or water and whisk to combine.
- Oil will splatter while the turkey necks are browning. To minimize clean-up, use a splatter screen or partially cover the pan with a lid.
More classic Thanksgiving recipes
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Easy Southern Turkey Neck Gravy (Make-Ahead)
Equipment
- fine mesh wire strainer
Ingredients
Turkey Stock
- 2 raw turkey necks
- 1 tablespoon olive oil
- ½ onion, peeled or unpeeled
- 2 celery stalks, cut up if you have leaves, add them, too
- 1 carrot, peeled or unpeeled, cut up
- 2-3 sprigs of fresh thyme ½ teaspoon of dried thyme may be used instead
- 2-3 sprigs of fresh parsley ½ teaspoon of dried parsley may be used instead
- 1 bay leaf
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Better than Bouillon Turkey Base (Optional) May substitute chicken base
Turkey Neck Gravy
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups turkey stock
Instructions
Turkey Stock
- To make homemade turkey stock, add a tablespoon of olive oil to a medium saucepan over medium heat. Add the turkey necks when the oil is hot and cook, turning frequently until browned on all sides. When the turkey neck is browned, add the garlic and let it cook for about 30 seconds.
- Add four cups of water. Then, add the onion, celery, and carrots, one teaspoon of poultry seasoning, half a teaspoon of kosher salt, a quarter teaspoon of ground black pepper, and optionally a tablespoon of chicken or turkey flavored Better than Bouillon. Toss in the fresh parsley and thyme.
- When the mixture comes to a boil, reduce the heat to low, cover, and simmer for two hours. Remove from the heat and pour through a fine wire strainer. Reserve the stock to make the gravy and discard the solids.
Turkey Neck Gravy
- To make the gravy, melt butter in a medium skillet over medium-low heat. Gradually add the flour, whisking constantly. Cook for five to ten minutes until the mixture has turned a nutty brown color and is just starting to smoke.
- Gradually add the turkey stock, constantly whisking, and cook for five minutes more or until the gravy has thickened. Taste and add a pinch of salt and pepper if needed.
- If making ahead, cover and refrigerate or freeze until ready to use. To serve, reheat over low heat, whisk to combine, and serve.
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