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Turkey Neck Gravy is easy to make and packed with flavor. Use your leftover turkey drippings and turkey neck to create gravy everyone will love.
Being a mom of 8, there is no way my kids would let me forget the gravy. My favorite is this Turkey Neck Gravy because it is made with chopped veggies, turkey drippings and turkey neck. The combination of these ingredients makes this gravy taste amazing and easy to make.
Gravy completes are holiday meal and is so delicious poured over Slow Cooker Whole Turkey and Cornbread Sausage Stuffing Recipe.
Table of Contents
Why This Gravy Works
Turkey Neck Gravy is packed with amazing flavor. The fact that it is made from scratch allows me to adjust the ingredients and add in fresh herbs if we have them.
Prepare your taste buds for this rich and creamy gravy that is sure to impress your entire family.
Ingredients
- Uncooked Turkey Neck and Backbone – We used the one from our whole turkey but you can buy separately at the grocery store
- Carrots, Onion, and Celery – Chop in bite size pieces
- Low-Sodium Chicken Broth – See Chicken broth substitutes if you are out
Scroll to the bottom for the full recipe in the recipe card.
How to Make Turkey Neck Gravy
Step 1 – Heat 2 tablespoons of butter in a large pan (dutch oven or large saucepan) over medium heat. Once melted, add in the turkey neck and backbone and brown all sides.
Step 2 – Add in the onions, carrots and celery. Sauté until softened (3-5 minutes).
Step 3 – Season with salt, pepper and bay leaves.
Step 4 – Stir in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20-30 minutes until the broth is reduced to approximately half of the original amount.
Step 5 – Remove from heat, remove the neck, backbone and vegetables from the mixture and let cook slightly.
Step 6 – Strain the remaining mixture through a fine mesh sieve to remove any solids and set aside.
Step 7 – Melt the butter for the gravy in a medium saucepan over medium high heat. Then whisk in the flour for approximately 1 minute.
Step 8 – Gradually whisk in the reserved broth. Bring the mixture to a boil. Then reduce the heat and simmer (whisking constantly) until the mixture has thickened (approximately 5-10 minutes).
- Step 9 – Season with the salt and pepper and serve warm.
- Step 10 – Pour over your turkey and your favorite sides and enjoy!
Expert Tips
- Gravy Consistency – The gravy may thicken some as it sits. Warming the gravy backup will help to thin it out and you can also stir in more drippings or broth if needed.
- Combining Ingredients – As the giblet gravy is cooking, we recommend stirring the gravy constantly to prevent the gravy from getting lumps.
Serving Suggestions
This delicious gravy is a must for all of our holiday dinners. Preparing the gravy with the turkey drippings and the turkey neck makes the best gravy and even better drizzled over these Thanksgiving Recipes.
Frequently Asked Questions
Common thickeners for gravy is cornstarch or flour. You can even make a Roux to help change the consistency of the gravy.
Turkey necks are loaded with flavor and are dark meat. They are located in the cavity of a whole turkey with the giblets and gizzard. These are removed before the turkey is roasted.
Refrigerate any leftovers in an airtight container for up to 5 days.
Yes, you can freeze turkey gravy in a freezer safe container or divide it in ice cube trays. This allows your freeze small portions to easily use for soups or stew recipes.
Reheat the leftover turkey on the stovetop or in the microwave in a microwave safe bow until gravy has been reheated through.
More Easy Gravy Recipes
Homemade Seasoning Blends
White Gravy Recipe
Easy Stove Top
Brown Gravy Recipe
Quick and Easy Breakfast
Sausage Gravy Recipe
We love to hear from you. If you make Turkey Neck Gravy Recipe, please leave us a comment or a star review.
Turkey Neck Gravy
Ingredients
For the Drippings/Broth:
- Uncooked Turkey Neck and Backbone
- 2 Tablespoons Butter
- 3 Carrots peeled and chopped
- 1 large onion diced
- 2 stalks Celery chopped
- 2 Bay Leaves
- 1 tsp. salt
- ½ tsp pepper
- 4 cups Chicken Broth
For the Gravy:
- 1/4 cup Unsalted Butter
- 1/4 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Heat 2 tablespoons of butter in a large pan (dutch oven or large saucepan) over medium high heat. Once melted, add in the turkey neck and backbone and brown all sides.
- Add in the onions, carrots and celery. Sauté until softened (3-5 minutes).
- Season with salt, pepper and bay leaves.
- Stir in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20-30 minutes until the broth is reduced to approximately half of the original amount.
- Remove from heat, remove the neck, backbone and vegetables from the mixture and let cook slightly.
- Strain the remaining mixture through a mesh strainer to remove any solids and set aside.
- Melt the butter for the gravy in a medium saucepan over medium high heat. Then whisk in the flour for approximately 1 minute.
- Gradually whisk in the reserved broth.
- Bring the mixture to a boil. Then reduce the heat and simmer (whisking constantly) until the mixture has thickened (approximately 5-10 minutes).
- Season with the salt and pepper and serve warm.
- Pour over your turkey and your favorite sides and enjoy!
Recipe Notes
Nutrition Facts
This is my favorite way to make Turkey Gravy!