Nothing completes a holiday meal like rich, homemade turkey neck gravy. Made with turkey broth, turkey drippings, tender turkey neck meat, and simple pantry ingredients, this classic gravy is smooth, savory, and perfect over turkey, mashed potatoes, stuffing, biscuits, and more. Once you make turkey gravy from scratch, you'll never reach for a packet again.
Turkey Neck Gravy Recipe Essentials
- 🍽️ Course: Sauce, Condiment
- ⏱️ Cooking Time: About 2 hours 20 minutes
- 🍴 Servings: About 16 servings (approximately ¼ cup each) or about 4 cups gravy
- 🧄 Flavor Profile: Rich, savory, buttery, hearty, and full of roasted turkey flavor
- 🍚 Best Served With: Roast turkey, mashed potatoes, stuffing, biscuits, dressing, rice, or roasted vegetables
- 🧊 Make Ahead?: Yes! Prepare up to 2 days ahead and gently reheat before serving.
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Turkey neck gravy has been a Thanksgiving tradition in our family for as long as I can remember. While it takes a little extra time to simmer the turkey neck until it's tender, the process is surprisingly easy and rewards you with incredible flavor that simply can't be rushed.
My grandma never let any part of the turkey go to waste. While the turkey roasted, she always had a pot quietly simmering on the stove with the neck and giblets, filling the entire house with the rich aroma that meant Thanksgiving dinner was almost ready. She believed homemade gravy was just as important as the turkey itself, and every holiday meal reminds me of standing beside her, watching her whisk together the smoothest gravy without ever measuring a thing.
After years of making holiday dinners, I've learned that homemade gravy is one of the easiest ways to impress everyone at the table. It tastes richer, has a better texture than canned gravy, and is incredibly simple once you know a few basic techniques.
This recipe was inspired by my homemade turkey gravy without drippings and turkey carcass soup recipe and pairs perfectly with creamy mashed potatoes, cornbread dressing, green bean casserole, and all of your favorite Thanksgiving side dishes.
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Why You Will Love This Recipe
- Rich homemade flavor: Simmering the turkey neck with broth and optional giblets creates a deep, savory gravy that's smooth, creamy, and far more flavorful than store-bought.
- Simple, economical, and customizable: Made with everyday ingredients and using parts of the turkey that might otherwise be discarded, this recipe is budget-friendly and can be served smooth or with chopped turkey neck meat and giblets.
- Perfect for holidays and beyond: Make it ahead for an easier Thanksgiving or Christmas dinner, then serve it over turkey, mashed potatoes, stuffing, biscuits, rice, or your favorite comfort food sides.
Ingredients
One of the best things about this turkey neck gravy is that it relies on simple ingredients working together to build incredible flavor. Most of these ingredients are already part of a traditional holiday dinner, making this recipe both economical and easy to prepare.
- Turkey Base: Turkey broth, raw turkey neck, and optional giblets create a rich, savory stock and provide the classic homemade turkey flavor.
- Aromatics: Sweet onion and celery cook down to add natural sweetness, depth, and traditional holiday flavor.
- Roux: Butter and all-purpose flour combine to make a smooth roux that thickens the gravy into a silky consistency.
- Flavor Boosters: Turkey drippings add concentrated roasted turkey flavor, while black pepper brings gentle warmth and enhances the savory taste.
- Seasoning: Salt is added to taste to balance the flavors, especially since the broth and drippings may already contain sodium.
See the recipe card below for exact ingredients, amounts, nutritional information, and detailed instructions.
Variations
- Classic & Smooth: Leave out the chopped turkey neck meat and giblets for a silky, smooth gravy, or blend the finished gravy for an extra velvety texture.
- Herb & Savory: Add fresh sage, thyme, rosemary, garlic, or sautéed mushrooms to give the gravy even more classic holiday flavor.
- Rich & Creamy: Stir in a splash of heavy cream, use chicken stock for part of the broth, or deglaze the pan with dry white wine for a richer, more flavorful gravy.
- Bold Flavor: Increase the black pepper, add a pinch of white pepper, or include your favorite poultry seasoning for a more robust, savory gravy.
- Dietary Friendly: Make the gravy gluten-free by substituting a gluten-free flour blend or thickening it with a cornstarch slurry instead of all-purpose flour.
How to Make Turkey Neck Gravy
Don't let the cooking time fool you-most of it is hands-off simmering while the turkey neck becomes tender and develops incredible flavor. With just four simple steps, you'll have a rich, homemade gravy that's well worth the wait.
Step 1: Cook the Turkey Neck and Giblets. In a large pot, combine the turkey broth, turkey neck, heart, and gizzard. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 1½ to 2 hours until the meat is tender. If using the liver, add it during the final 20 to 30 minutes of cooking.
Remove the turkey neck and giblets from the broth. Once cool enough to handle, remove the meat from the neck and finely chop the neck meat and giblets. Set aside. Keep the broth warm.
Step 2: Cook the Vegetables. While the turkey neck is simmering, melt the butter in a large saucepan over medium heat. Add the chopped onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
Step 3: Make the Gravy. Sprinkle the flour over the vegetables and whisk constantly for 2 to 3 minutes to cook out the raw flour taste.
Gradually whisk the warm turkey broth into the flour mixture a little at a time until smooth. Add the turkey drippings and black pepper, whisking until fully combined.
Bring the gravy to a gentle simmer and cook for 8 to 10 minutes, stirring frequently, until it reaches your desired consistency.
Step 4: Blend and Serve. For an extra silky gravy, blend it with an immersion blender or carefully transfer it to a blender in batches until smooth.
My grandma never wasted anything and said a few lumps were good for us. I had no idea what the lumps were. If desired, add the chopped turkey neck meat and giblets to the gravy and heat to serve if necessary.
Serve the gravy hot over roasted turkey, mashed potatoes, stuffing, biscuits, or your favorite Thanksgiving side dishes.
Recipe Tips
- Build the best flavor: Simmer the turkey neck low and slow to develop the richest flavor. Use fresh turkey drippings whenever possible, skim off any excess fat before adding them to the gravy if desired, and cook the roux (butter and flour mixture) for 2 to 3 minutes before whisking in the broth to eliminate the raw flour taste and create a rich, homemade gravy.
- Keep it smooth: Use warm turkey broth and whisk constantly as you gradually add it to the roux to prevent lumps. For an extra silky texture, blend the finished gravy with an immersion blender or strain it before serving.
- Adjust the consistency: For a thinner gravy, whisk in additional turkey broth a little at a time until you reach your preferred consistency. For a thicker gravy, continue simmering until reduced, or whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to make a cornstarch slurry, then stir it into the simmering gravy.
- Season carefully: Taste the gravy before adding salt, as the turkey broth and drippings may already be well seasoned. Adjust the seasoning with additional salt and freshly ground black pepper to suit your taste.
- Make ahead: Prepare the gravy up to one day in advance and refrigerate until needed. Reheat gently over medium-low heat, whisking occasionally, and stir in a splash of turkey broth if the gravy thickens during refrigeration.
If you love recipes like this, you may also enjoy our slow cooker turkey wings and slow cooker turkey legs.
Storage Directions
Homemade turkey neck gravy stores beautifully, making it perfect for preparing ahead of a busy holiday meal. As it cools, it will naturally thicken, but it returns to a smooth, pourable consistency when gently reheated.
Refrigerator: Allow the gravy to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
Freezer: Freeze in freezer-safe containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the gravy gently in a saucepan over medium-low heat, whisking occasionally until smooth. If it has thickened too much, stir in a splash of turkey broth or water until it reaches your preferred consistency.
Make Ahead: Turkey neck gravy can be made 1 to 2 days in advance, cooled completely, and refrigerated until needed. Reheat gently before serving, whisking in a little turkey broth if necessary to restore its smooth consistency.
Serving Suggestions
- Comfort Food Classics: Spoon over stuffed chicken breasts with stuffing, roasted spatchcock chicken, chicken-fried steak, meatloaf, pork chops, or baked whole chicken in the oven for an easy, hearty dinner.
- Holiday Favorites: Serve over roasted turkey, mashed potatoes, stuffing, dressing, biscuits, or homemade dinner rolls for a classic Thanksgiving or Christmas meal.
- Potatoes & Grains: Pair with loaded mashed potato casserole, roasted potatoes, rice, egg noodles, or creamy polenta for a satisfying side or meal.
- Vegetables: Drizzle over roasted carrots, green beans, Brussels sprouts, cauliflower, or butternut squash to add rich, savory flavor.
- Leftovers: Use it to make hot turkey sandwiches, turkey melts, turkey pot pie, open-faced sandwiches, poutine, or to moisten leftover turkey and stuffing muffins, leftover Thanksgiving stuffing patties, and mashed potatoes.
Turkey Neck Gravy Recipe FAQs
Yes. Simply use the turkey neck and omit the heart, gizzard, and liver. The gravy will still have plenty of rich turkey flavor.
Use warm broth and gradually whisk it into the roux while whisking constantly. If you still have lumps, strain the gravy through a fine-mesh sieve or blend it with an immersion blender.
Definitely! If you saved the turkey neck, drippings, or carcass, this gravy is a wonderful way to use them for leftover turkey dinners.
No. Blending is completely optional. Leave it as is for a rustic gravy with vegetables, or blend it for a smooth, silky texture.
More Turkey Recipes
If turkey is one of your favorite proteins, you're in the right place! Whether you're planning a holiday feast or looking for creative ways to use leftovers, these easy turkey recipes are perfect for family dinners all year long.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Turkey Neck Gravy
Equipment
- immersion blender or blender
Ingredients
- 4 cups turkey broth or chicken broth if necessary
- 1 raw turkey neck
- Turkey giblets heart, gizzard, and liver, if desired
- 2 tablespoons butter
- 1 small sweet onion finely chopped
- 1 stalk celery finely diced
- ½ cup all-purpose flour
- ½ cup turkey drippings
- 1 teaspoon black pepper
- 1 teaspoon black pepper to taste
- ½ teaspoon kosher salt or to taste
Instructions
- In a large pot, combine the turkey broth, turkey neck, heart, and gizzard. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 1½ to 2 hours until the meat is tender. If using the liver, add it during the final 20 to 30 minutes of cooking.
- Remove the turkey neck and giblets from the broth. Once cool enough to handle, remove the meat from the neck and finely chop the neck meat and giblets. Set aside. Keep the broth warm.
- While the turkey neck is simmering, melt the butter in a large saucepan over medium heat. Add the chopped onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
- Sprinkle the flour over the vegetables and whisk constantly for 2 to 3 minutes to cook out the raw flour taste.
- Gradually whisk the warm turkey broth into the flour mixture a little at a time until smooth. Add the turkey drippings and black pepper, whisking until fully combined.
- Bring the gravy to a gentle simmer and cook for 8 to 10 minutes, stirring frequently, until it reaches your desired consistency.
- For a silky smooth gravy, blend the gravy with an immersion blender or carefully transfer it to a blender in batches. Taste and season with salt and additional pepper as needed.
- My grandma never wasted anything and said a few lumps were good for us. I had no idea what the lumps were. If desired, add the chopped turkey neck meat and giblets to the gravy and heat to serve if necessary.
- Serve the gravy hot over roasted turkey, mashed potatoes, stuffing, biscuits, or your favorite holiday side dishes.
Notes
- Yield: About 4 cups of gravy and 16 servings of ¼ cup each
- Build the best flavor: Simmer the turkey neck low and slow to develop the richest flavor. Use fresh turkey drippings whenever possible, skim off any excess fat before adding them to the gravy if desired, and cook the roux (butter and flour mixture) for 2 to 3 minutes before whisking in the broth to eliminate the raw flour taste and create a rich, homemade gravy.
- Keep it smooth: Use warm turkey broth and whisk constantly as you gradually add it to the roux to prevent lumps. For an extra silky texture, blend the finished gravy with an immersion blender or strain it before serving.
- Adjust the consistency: For a thinner gravy, whisk in additional turkey broth a little at a time until you reach your preferred consistency. For a thicker gravy, continue simmering until reduced, or whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to make a cornstarch slurry, then stir it into the simmering gravy.
- Season carefully: Taste the gravy before adding salt, as the turkey broth and drippings may already be well seasoned. Adjust the seasoning with additional salt and freshly ground black pepper to suit your taste.
- Make ahead: Prepare the gravy up to one day in advance and refrigerate until needed. Reheat gently over medium-low heat, whisking occasionally, and stir in a splash of turkey broth if the gravy thickens during refrigeration.
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