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    Home » Recipes » Christmas

    Easy Southern Turkey Neck Gravy (Make-Ahead)

    Published: Nov 23, 2024 Author: Sharon Rigsby

    Jump to Recipe
    A gravy boat full of turkey gravy with a gravy ladle pouring it.

    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.

    Turkey neck gravy in a white gravy boat with gravy falling from a gravy ladle.

    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!)

    1. 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.
    2. 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.
    3. 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

    Ingredients for turkey neck gravy include turkey necks, carrots, celery, flou,r and butter.
    • 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!

    1. 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.
    Two turkey necks browning in a saucepan.
    1. 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.
    Turkey necks, carrots, celery and seasoning in a saucepan with water to make stock.
    1. 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.
    A large measuring cup full of turkey stock with a wire strainer on top to catch the solids.
    1. 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.
    Flour and butter cooking in a white skillet to make a roux.
    1. 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.
    Homemade turkey neck gravy in a skillet with a whisk.
    1. If making ahead, cover and refrigerate or freeze until ready to use. To serve, reheat over low heat and serve hot.
    A gravy boat full of turkey neck gravy.

    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

    What can I do with the meat from turkey necks?

    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.

    Can I add turkey drippings to turkey neck gravy?

    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.

    Can you make turkey neck gravy without flour?

    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

    • A collage of 4 Thanksgiving side dishes including mashed potatoes, mac and cheese, and green bean casserole.
      38 Ultimate Southern Thanksgiving Side Dish Recipes – 2024
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      27 Thanksgiving Dressing and Stuffing Recipes for 2024
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    ⭐ ⭐ ⭐⭐⭐ If you make this recipe for Turkey Neck Gravy, please leave a comment and give it a star rating. I would love to know how you liked it!

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    A gravy boat full of Turkey Neck Gravy with a gravy ladle.

    Easy Southern Turkey Neck Gravy (Make-Ahead)

    Sharon Rigsby
    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.
    4.34 from 9 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 2 hours hrs 15 minutes mins
    Total Time 2 hours hrs 35 minutes mins
    Course Side Dish
    Cuisine American, Southern
    Servings 2 cups
    Calories 452 kcal

    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.

    Notes

    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.

    Nutrition

    Calories: 452kcalCarbohydrates: 31gProtein: 12gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 72mgSodium: 1746mgPotassium: 650mgFiber: 2gSugar: 9gVitamin A: 5991IUVitamin C: 6mgCalcium: 59mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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