Easy Southern Turkey Neck Gravy (Make-Ahead)
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.
Servings: 2 cups
Calories: 452kcal
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: 452kcal | Carbohydrates: 31g | Protein: 12g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1746mg | Potassium: 650mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5991IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
