Turkey Neck Gravy

Learn how to make rich, homemade turkey neck gravy with turkey broth, drippings, and simple ingredients. This easy Thanksgiving gravy is smooth, flavorful, and perfect over turkey, mashed potatoes, and stuffing.

Prep Time10

Cook Time, divided2 21

Total Time2 31

Servings: ¼ cup servings

Calories: 96kcal

Author: Karin and Ken

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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