For as long as I can remember, my mom has prepared broth for gravy using turkey necks.
Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy!
This gravy has so much flavor, plus it lets the chef use up the whole turkey.
Cooking a turkey neck to make flavorful gravy is a great way to get the most out of your holiday bird. The neck contains collagen and fat that helps create a rich, silky gravy With just a few simple steps, you can turn the turkey neck into a delicious gravy that elevates any Thanksgiving or Christmas meal
Why Use a Turkey Neck for Gravy?
The turkey neck is full of flavor. It contains more collagen than many other parts of the turkey which helps thicken the gravy. Slow-cooking the neck also draws out flavors from the bones, skin, cartilage and fat. This produces a hearty savory broth that makes an incredibly tasty gravy.
Using the neck rather than just pan drippings gives you much more flavor. The drippings alone can taste flat or greasy. But simmering the neck creates a concentrated, turkey-flavored broth. It’s easy to strain out the solids later for a smooth, luxurious gravy.
Cooking the neck ahead of time lets you make gravy stress-free. There’s no need to rush during the last steps of cooking your turkey. Simply prepare the neck broth earlier, then finish the gravy when you’re ready.
Step-By-Step Instructions
Making gravy with a turkey neck is simple. Just follow these easy steps:
Prep the Turkey Neck
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When you remove the neck and giblets from the turkey cavity, rinse the neck well under cool water. Make sure to remove any pieces of fat, skin or tissue. Pat it dry.
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Use a sharp knife to cut the neck into 2-inch chunks. This exposes more surface area to release flavors as it simmers.
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Optional: Season the neck pieces with salt, pepper and poultry seasoning. This adds even more flavor to the broth.
Cook the Neck
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Heat 1-2 Tbsp oil or butter in a saucepan over medium-high heat. Brown the neck pieces well on all sides, about 5 minutes total. This caramelization boosts the flavor.
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Add aromatics like onion, carrot, celery and garlic. Cook briefly until fragrant, 1-2 minutes.
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Pour in enough chicken or turkey broth to cover the neck pieces fully. Add any fresh herbs, peppercorns, bay leaf, etc.
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Bring to a boil, then reduce heat and simmer, partially covered, for 45-60 minutes. Cook until the neck meat is very tender.
Make the Gravy
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Strain the broth through a mesh strainer into a bowl, pressing on the solids. Discard the cooked neck pieces and aromatics.
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In the empty pan, melt butter over medium heat. Whisk in an equal amount of flour to make a roux. Cook 1-2 minutes.
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Gradually whisk in the hot strained broth until smooth and incorporated.
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Cook over medium heat, stirring regularly, until gravy thickens and bubbles. Season to taste with salt and pepper.
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For a silky texture, strain again before serving if desired. Keep warm until ready to serve.
And that’s it! With just a simple simmered turkey neck broth, you can make a delicious homemade gravy easily.
Tips for the Best Turkey Neck Gravy
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For maximum flavor, add the turkey drippings from the roasting pan to the gravy.
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Cook the neck the day before for easy gravy prep. Refrigerate the strained broth until ready to finish.
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Chopped mushrooms, roasted garlic or pan drippings add even more flavor.
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For a thicker gravy, combine 2 Tbsp cornstarch with 2 Tbsp cold water. Stir into the simmering gravy until thickened.
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For smooth gravy, pour through a fine mesh strainer after cooking.
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Keep the gravy warm in a double boiler or insulated carafe until ready to serve.
The Perfect Accompaniment
A rich, savory turkey neck gravy deserves the perfect pairing. Here are some of the best sides to serve it with:
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Fluffy mashed potatoes – the smooth, creamy potatoes are ideal for drizzling with gravy.
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Stuffing or dressing – the gravy soaks right into these turkey-flavored bread dishes.
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Biscuits – split hot biscuits and drench them with gravy for a delicious treat.
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Meatloaf – crown your homemade meatloaf with gravy for added moisture and flavor.
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Vegetables – drizzle gravy over roasted Brussels sprouts, broccoli, peas or carrots.
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Egg noodles or rice – the gravy combines with these neutral grains for comfort food.
With a stellar turkey neck gravy, you’re sure to have a new Thanksgiving favorite. The savory, silky sauce wins over even the pickiest of eaters.
What Are Turkey Necks?
- Turkey necks are dark meat which is flavor packed. When preparing a whole turkey for roasting, the neck and giblets are often inside and should be removed before roasting.
- In this recipe, turkey necks are browned for flavor and used to make broth. You can add the giblets too if you’d like.
- The simmering part of this recipe can be done months ahead (and frozen), so the gravy is easy to prepare at meal time.
- You can buy packages of turkey necks in the refrigerator or freezer section of most grocery stores, they’re fairly inexpensive. If you don’t see them, ask the grocer.
Ingredients for Turkey Neck Gravy
Turkey Necks – Save the necks and giblets that are often packed in the cavity of the turkey! Most grocers will sell turkey necks separately, or you can order them in advance. Necks should be thawed before browning.
Vegetables – Much like making turkey broth or stock, vegetables add flavor.
Broth – Our family has always made this using reduced-sodium broth with the necks for an intense and flavorful gravy. If you’d prefer, you can use water and add bouillon cubes, but we do find boxed broth to give the best results.
Seasonings/Herbs – Use fresh herbs if you have them. If not, dried herbs are just as good in this gravy recipe.
Save the drippings (both the fat and the juices) from roasting the turkey!
Use the fat in place of butter, and be sure to scrape up any brown bits with a wooden spoon and cook them into the broth for more flavor!
Delicious Smothered Turkey Necks!
FAQ
Is gravy made from turkey neck?
Do you cook the turkey neck inside the turkey?