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.
Making gravy from scratch can seem intimidating, but it’s actually quite simple if you have the right ingredients and techniques. One of the best ways to make rich, flavorful gravy is by using the neck of your Thanksgiving or Christmas turkey. The neck contains a high amount of collagen and flavorful fats that add body and taste to your gravy. Follow these tips for turning the often discarded turkey neck into the star of your holiday table.
Why Use a Turkey Neck for Gravy?
The neck of a turkey is full of flavor. It contains a lot of fatty tissue, cartilage bones and connective tissue that impart a rich taste and velvety texture when simmered into a flavorful broth. Many recipes call for using the drippings from roasting the turkey to make gravy, but broth made from the neck is equally delicious and satisfying.
Using the neck has several advantages:
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Adds more flavor: Turkey necks contain a high concentration of tasty fats, collagen, and meat. This gives the gravy deep, savory flavor.
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Thickens the gravy: The collagen breaks down into gelatin which helps thicken and add body to the gravy.
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Uses the whole bird You don’t waste any part of the turkey. The neck is put to good use
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Can make gravy ahead Simmering the neck is done in advance so gravy can be prepared quickly at mealtime.
How to Make Turkey Neck Gravy – Step-By-Step
Making gravy with a turkey neck is simple. Here are the basic steps:
Ingredients Needed
- Turkey neck (and optional giblets/backbone)
- Aromatic vegetables like onions, carrots, celery
- Chicken, turkey or vegetable broth
- Fresh or dried herbs
- Butter or turkey drippings/fat
- Flour
- Salt and pepper
Instructions
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Simmer the neck: Place the turkey neck in a pot with vegetables, broth, and herbs. Simmer for 30-90 minutes until the meat is very tender. This will create a richly flavored broth.
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Strain the broth: Pour the broth through a sieve into a bowl or pitcher. Pick off any meat from the neck and set aside. Discard solids.
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Make a roux: Melt butter or turkey fat in a saucepan. Whisk in flour to form a paste. Cook the roux for 3-5 minutes until lightly browned.
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Whisk in broth: Slowly pour the hot turkey broth into the roux while whisking constantly. Whisk vigorously to prevent lumps.
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Simmer: Allow the gravy to simmer for 10-15 minutes until nicely thickened. Add reserved turkey meat during the last 5 minutes.
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Season: Add salt, pepper and more herbs if desired. Taste and adjust seasonings as needed.
You now have a rich and decadent gravy made with the flavorful turkey neck!
Turkey Neck Gravy Tips
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For the most flavor, use the fat and pan drippings from roasting the turkey.
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The more you simmer the neck, the thicker the gravy will be.
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Slice vegetables and herbs small so they impart flavor quickly.
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Whisk vigorously when adding broth to prevent lumps.
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Let the gravy simmer until the desired thickness is reached.
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If too thick, whisk in more broth. If too thin, make a slurry with flour/water and whisk in.
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Spoon off excess fat from the top before serving for a healthier gravy.
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Add fresh herbs just before serving for a flavor boost.
Make Ahead and Freezing
The neck broth can be made up to 2 days in advance. After straining, let cool completely then refrigerate until ready to finish the gravy. Freeze broth for up to 3 months.
You can also make the entire gravy 1-2 days ahead. Let cool, then refrigerate. Reheat on the stovetop while whisking.
Gravy can be frozen for 2-3 months. Freeze in airtight containers or in an ice cube tray for easy portions.
Add More Flavor with Giblets
For an extra flavor boost, add the turkey giblets (heart, gizzard, liver) when simmering the neck. Chop the giblets and add them back to the gravy for texture. Or use the giblets to make a second batch of gravy.
The liver in particular has an intense, rich taste. Cook the liver separately and mince before adding to the gravy, so it doesn’t overwhelm the other flavors.
Other Tips for the Best Gravy
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Use homemade or low-sodium broth for the most control over saltiness.
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The darker the roux, the richer the gravy flavor will be.
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Mix some cornstarch with broth to help thicken the gravy further if needed.
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For a smooth gravy, strain through a fine mesh sieve.
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Turkey wings can be cooked like necks for added flavor.
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Add a dash of fresh lemon juice to brighten the gravy.
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For a more savory gravy, splash in some Worcestershire sauce.
A succulent turkey neck adds deep, hearty flavor to homemade gravy. Simmer the neck along with aromatic vegetables and herbs to extract maximum taste. Strain out the solids and use the resulting rich and flavorful broth to finish an easy yet decadent gravy that will elevate any holiday meal. Making gravy from scratch may seem like an intimidating task, but with the turkey neck as your secret ingredient, you can make this savory sauce quickly and easily.
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!
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.
Delicious Smothered Turkey Necks!
FAQ
What do you do with the neck of the turkey?
What is the best thickener for turkey gravy?
What do I do with turkey giblets?
How do you make turkey neck gravy?
Turkey neck gravy elevates any holiday feast with its rich and savory flavors! In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides. Add the onion, celery, carrot, and seasonings. Stir in broth and water. Bring to a boil, reduce heat to a simmer, and cover.
How do you cook a turkey neck with thyme?
Add giblets & neck to the saucepan. Place giblets and neck into a saucepan with 2 cups chicken stock and add water to cover the neck and giblets with 2 inches of liquid. Add in seasonings. Add 1 bay leaf, and 2 sprigs of thyme and then simmer on low while the turkey is roasting. Drain drippings.
How do you make Giblet & neck gravy?
Make the Giblet and Neck Broth: Remove the giblets and neck from the turkey and place them in a saucepan. To the pan add the broth and bring it to a gentle boil over medium heat, then reduce the heat to low. Simmer it for 1 hour to cook the meat and to make a giblet broth for the gravy. Strain the giblet and neck from the broth and set them aside.
How do you cook a turkey neck in a crock pot?
In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides. Add the onion, celery, carrot, and seasonings. Stir in broth and water. Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes. Strain the broth and discard the necks and vegetables.