The star of any Thanksgiving dinner is, of course, the turkey, but there’s a humble yet equally crucial player -turkey neck gravy (and one that our family has strong opinions about). Crafting the perfect turkey neck gravy begins with making a broth from the neck and giblets to release their deep flavors. This homemade broth, blended with the turkey drippings, are key to making a velvety, rich gravy. Drizzle it over your slices of turkey, ladle it onto mashed potatoes, or generously pour it onto your stuffing. Its rich, savory profile enhances the natural flavors of your feast, leaving your taste buds blissfully comatose on the proverbial sofa.
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What is Turkey Neck Gravy
Turkey neck gravy is made by simmering the turkey neck and giblets to produce a flavorful stock which is then added to a homemade roux made from the turkey drippings. This rich gravy serves as an accompaniment to your Thanksgiving feast.
Key Ingredients and Substitutions
Don’t throw out the turkey neck and giblets. Instead, turn them into a rich and delicious gravy.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Turkey Neck and Giblets: These are the parts that are often inside the cavity of a whole turkey when you purchase it. Turkey neck and giblets are the lesser-known parts of a turkey that consist of the neck, heart, liver, and gizzard.
- Grilled or Roasted Turkey Drippings: These are the flavorful fats and juices that collect at the bottom of the roasting pan as the turkey cooks. We even use a pan on the grill to catch the drippings from our grilled turkey breast.
- Broth or Stock: Using homemade or store-bought stock to simmer the giblet and turkey neck in will give it a head start on building deep flavor. You might be able to find turkey stock at your grocery store during the holidays, but a good-quality chicken stock will suffice.
- All-Purpose Flour: To create a roux, or base of the gravy, use a thickening agent such as flour.
How to Make Turkey Neck Gravy
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Straining the gravy is key to achieving a smooth, lump-free texture. Use a fine-mesh strainer or cheesecloth to remove any solids, leaving behind a silky gravy.
1. 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.
2. Deglaze the Roasting Pan: Once the turkey is done cooking add a small amount of the broth to the roasting pan. Using a spatula or wooden spoon scrape the bottom of the pan to gently dislodge the browned bits, stirring them into the liquid. Pour the deglazed turkey drippings into a medium saucepan over medium-high heat. Add the flour and a little broth, whisking until the mixture is golden and forms a smooth paste, about 5 minutes.
3. Make the Gravy: Continue to add the giblet broth, a cup at a time, to the saucepan while whisking. Bring the gravy to a simmer. Reduce the heat and simmer the gravy for about 10 to 15 minutes.
What to Serve with Turkey Neck Gravy
Turkey neck gravy goes with so much more than just turkey. It’s incredible over rosemary garlic mashed potatoes and old-fashioned Thanksgiving dressing. Pour it generously over leftover turkey and stuffing between slices of bread to make your own moist maker sandwich, just like Ross Geller’s legendary Friends creation.
Make-Ahead and Storage
Make-Ahead: Making turkey gravy ahead of time can save you a lot of last-minute stress on Thanksgiving day. Instead of the turkey drippings you can use another fat such as butter to make the roux. Make the gravy as directed and allow it to cool then store it covered in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat the gravy on the stovetop. If you have captured the turkey drippings, add them at this point for deeper flavor. If it has become too thick, you can always thin it out with a bit of additional broth.
How to Store: Transfer the gravy to an airtight container and store in the refrigerator within 2 hours of making it. Properly sealed, it can last for up to 3-4 days. The turkey gravy can also be stored in the freezer in a freezer safe container for up to 3 months. Allow frozen gravy to thaw in the refrigerator before reheating. You’ll need to whisk it a bit in the saucepan to get it back to it’s velvety texture, adding broth as needed.
How to Reheat: Gently reheat the gravy in a saucepan over low to medium heat. Stir regularly to avoid sticking or burning. Once the gravy is thoroughly heated, it’s ready to serve. Use caution when reheating the gravy in the microwave, as it can heat unevenly and create hot spots.
Frequently Asked Questions
More Thanksgiving Recipes to Try
Looking for more Thanksgiving inspired recipes? Try these other favorites:
- Southern Cornbread Dressing – Made with cornbread, celery, onions, and sage its a Thanksgiving favorite but also delicious with chicken or pork. This cornbread casserole is the classic comfort food side.
- Bourbon Sweet Potato Casserole – This easy make-ahead casserole recipe is a twist on a classic Thanksgiving side. Made with sweet potatoes, brown sugar, a couple of splashes of bourbon, and topped with candied pecans.
- Orange Cranberry Sauce – Skip the can of jellied cranberry sauce. This homemade recipe is ready in 15 minutes. Flavored with orange juice and orange zest, this cranberry sauce is a must on your Thanksgiving table.
- Grilled Turkey Breast – Using simple ingredients and techniques to create a tender, juicy turkey that’s perfect for any occasion. It’s perfect for festive holiday gatherings, a casual weekend dinner, or any time you want a delicious and satisfying meal.
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Turkey Neck Gravy
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Equipment
- Medium Saucepan (2-3 Quarts)
- Medium Skillet (8 inches)
- Fine Mesh Strainer
Ingredients
- turkey giblets and neck
- 2 cups turkey, chicken, or vegetable broth
- drippings from grilled or roasted turkey
- 2 tablespoons all-purpose flour
- salt and pepper, to taste
Instructions
- In a medium saucepan add the giblets and neck from a raw turkey and cover with broth. Bring the liquid to a gentle boil over medium heat, then reduce the heat to low.
- Simmer for 1 hour to cook the meat and to make a giblet broth for the gravy.
- Remove the giblet and neck from the saucepan. Strain and reserve the giblet broth.
- Add about ½ cup of the broth to the roasting pan and, using a spatula or wooden spoon, scrape the bottom of the pan. Gently dislodge the browned bits, stirring them into the liquid.
- Pour the deglazed turkey drippings into a medium skillet over medium-high heat. Add the flour, and about ¼ – ½ cup of broth, then cook, whisking until golden and forms a smooth paste, about 5 minutes.
- Continue adding the giblet broth, a cup at a time, while whisking. Bring the gravy to a simmer, whisking often.
- Reduce the heat and simmer the gravy for about 10 to 15 minutes.
