This homemade turkey gravy does not use pan drippings! Instead, we utilize the turkey neck (and optional backbone) to create a rich and tasty sauce!
I am trying to fit in the rest of my recipes for the year before my hiatus.
For personal reasons, I will be off beginning this month with very limited posts until March (roughly.) I look forward to spending time with my Nana and enjoying Christmas with my family.
During this time you may see some new posts that have been written out ahead of time. I may throw in something here and there, but the goal is just to separate myself from work for a bit. Once I come back, I am going to move my post days to Tuesday and Thursday so I can spend time with my daughter on the weekends without having to worry about typing up a post for Monday.
Gravy is such an essential part of holiday dinners and I find more often than not people stress over them when they really do not have to!
Gravy is an essential component of many holiday meals. When made from scratch using turkey necks, it adds a rich, savory flavor that perfectly complements dishes like mashed potatoes, stuffing, and of course, turkey. But to unlock the full flavor potential of turkey necks, proper simmering time is key. Here’s a complete guide to help you determine the ideal boiling time for turkey necks when making gravy.
Why Use Turkey Necks for Gravy?
Turkey necks are packed with collagen, marrow, and hearty turkey flavor. Simmering necks in liquid helps extract these elements, creating an intensely flavored, gelatinous broth perfect for gravy. Turkey wings, giblets, or even just the carcass can also be used, but necks provide the richest taste.
When making gravy, avoid using just drippings or stock. While these add flavor, the depth is lacking compared to real neck bones. For the best from-scratch gravy, turkey necks are a must.
How Long Should You Boil Turkey Necks?
For optimal flavor extraction, turkey necks should be simmered for 1-2 hours Any less, and you sacrifice some richness Past 2 hours doesn’t provide much added benefit. The ideal approach is
- Bring necks to a boil in broth or water
- Reduce heat and simmer for at least 1 hour
- Check tenderness. Meat should be pulling away from the bone
- Continue simmering up to 2 hours for maximum flavor
If necks still seem tough after 2 hours, you can extend the cooking time as needed until completely tender. But don’t go much longer or the broth may take on an overly intense taste
Tips for Proper Simmering:
- Use a heavy bottomed pot and keep at a low simmer. Vigorous boiling can make the broth cloudy.
- Add aromatics like onion, carrots, celery, and garlic which also impart flavor. Bay leaves provide depth.
- Skim any foam or fat that rises to the top periodically for a clearer broth.
- Add fresh or dried herbs and spices like thyme, rosemary, sage, and peppercorns.
- Use low sodium stock or water as your base liquid. Chicken or turkey stock enhances the flavor.
- For added body, toss in the giblets during simmering. But monitor the liver which can add a strong taste.
- Strain the broth once finished simmering, reserving the liquid and discarding solids.
What If You’re Short on Time?
If you’re pressed for time, you can reduce the simmering time to 30-45 minutes. While an hour or longer is ideal, a shorter cook still draws out plenty of flavor.
You can also simmer necks a day or two in advance. Let cool completely before refrigerating or freezing the broth. When ready to make gravy, simply pour the pre-made broth into a saucepan and proceed with your recipe as normal.
Putting It All Together for Gravy
Once your turkey neck broth is ready, making gravy is easy. Here are the next steps:
- In a saucepan, melt butter and whisk in an equal amount of flour to form a roux. Cook 2-3 minutes.
- Slowly whisk in neck broth, scraping up any browned bits from the turkey pan.
- Bring to a boil, then reduce heat and simmer until thickened, 5-10 minutes.
- Season with salt, pepper and other flavorings of your choice.
- For a smooth gravy, strain one last time before serving if needed.
And your from-scratch turkey neck gravy is ready! With the ideal boil time, your gravy will turn out rich, flavorsome, and the perfect finishing touch for your Thanksgiving or Christmas turkey dinner.
Homemade Turkey Gravy (using Neck)Yield:
Dont stress if you do not end up with any pan drippings! This homemade turkey gravy uses the neck and backbone to create a very flavorful sauce! Perfect for Thanksgiving, Christmas, and Easter!
- Uncooked turkey neck and backbone (see note)
- 4 tbsp. salted butter, divided
- ½ lb carrots, chopped small
- ¼ lb button mushrooms, chopped
- 2 garlic cloves, minced
- Salt and pepper
- Sprig of fresh rosemary
- 1 dry bay leaf
- 2 tbsp. all-purpose flour
- 900 mL chicken or turkey broth
- Add 2 tbsp. butter to a large frying pan over medium-high heat. Once bubbling, add turkey neck and backbone. Cook, stirring often, until browned on all sides, about 7 minutes.
- Add in carrots and mushrooms. Cook for 5 more minutes. Stir in garlic, salt, pepper, rosemary, and bay leaf. Cook for 1 minute, or until aromatic.
- Pour in broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until reduced to your liking.
- Remove turkey parts, rosemary sprig, and bay leaf. Pour through a fine sieve and mash veggies through the sieve to the best of your ability, making sure to scrape underneath the sieve to get those built up bits into the gravy.
- Add remaining butter to the same pan over medium heat. Once bubbling, stir in flour. Whisk frequently for 3-5 minutes, or until mixture has browned. Pour in broth (whisking constantly, and be careful, the mixture will steam up!)
- Bring to a boil, reduce heat, and simmer until thickened to your desire, anywhere between 10-20 minutes.
- Taste, season accordingly with salt and pepper, and serve over turkey and mashed potatoes!
I had both the neck and backbone because of the cooking method I used on my turkey (spatchcock.) You can use just the neck or even add in the liver and heart.
It is all about keeping things simple and planning ahead.
I cannot for the life of me bother gathering pan drippings after making a holiday turkey to make gravy. Sure, during my blog posts I do! But a real dinner is all about getting the food out on a timely manner! I usually save the drippings for a future gravy.
Instead, I plan ahead and use other ingredients to make a simple homemade turkey gravy! Tomorrows post is my oven spatchcock turkey. You may be familiar with this method because I made it on the grill this past summer. When prepping the recipe, you are left with the turkey neck and backbone. Usually I just throw them into soup, but in this case, I made sure to utilize them into a homemade turkey gravy! They add sooooo much flavor! No one will notice the pan drippings missing!
And the best part is that you are making it ahead!
Spatchcocking the turkey is done in advance, so you get those necessary ingredients a few days before dinner. Take advantage and make the gravy ahead of time and just heat when needed! No more rushing to make gravy as your turkey rests
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
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