Homemade Turkey Neck Gravy Recipe

If you’re looking to elevate your next Sunday roast or festive holiday feast, nothing beats a rich, flavourful turkey neck gravy.

Traditionally served alongside roasted turkey at Thanksgiving and Christmas, this smooth and creamy gravy is made using the delicate tender meat and flavourful bones from turkey necks. Packed with herbs, aromatics, and a touch of whisky, it’s a game-changer for your holiday table, or any time you want a comforting, homemade gravy.

Whether you’re drizzling it over a perfectly roast bird, letting it swim over a mountain of mashed potatoes or using it to punch up your next Qubecois Poutine, we know you’ll love this mouth-watering gravy!

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What Is Turkey Neck Gravy?

Turkey neck gravy is a rich, savoury sauce made by simmering turkey necks to create a deeply flavourful broth, which is then thickened into a creamy gravy.

It’s especially common in Southern U.S. cooking and in soul food, where no part of the bird is wasted and flavour is built slowly.

Ingredients

• Turkey necks: Roasted then slowly simmered until tender, releasing collagen and flavour
• Aromatics: Onion, celery, carrots,
• Seasonings: Black pepper, salt, thyme, sage, rosemary
• Fat + flour: Used to make a roux for thickening
• Broth: The turkey neck cooking liquid becomes the gravy base

Why You’ll Love This Homemade Turkey Neck Gravy

• Turkey necks are inexpensive, making this gravy a cost-effective way to add gourmet flavour to your next roast.
• Most butchers carry turkey necks, especially during the holiday season, and some grocery stores sell them in the poultry section.
• Using turkey necks helps you make the most of the whole bird as they are lesser known cuts. We love sustainable no-waste cooking!
• Using turkey necks adds a depth of flavour that store-bought gravies simply can’t match.
• This gravy does not require the dripping of a roast turkey so you can prepare it a day or two in advance, saving yourself one less dish to prepare on a busy Thanksgiving or Christmas holiday.
• Making gravy from scratch allows you to control seasoning, thickness, and richness.
• It’s a show-stopping addition to any holiday meal or cozy dinner at home as the gravy features tiny pieces of tender turkey neck.

How To Make Homemade Turkey Stock

1. Start by making a flavorful turkey neck stock.
2. Sauté onions, carrots, and celery in olive oil, then add the turkey necks and herbs.
3. Cover with water and simmer for several hours until the meat is tender and the stock is deeply flavourful.
4. Once done, strain the stock and reserve both the liquid and the cooked turkey meat.
5. This gravy requires 6 cups of turkey stock, if you have leftovers feel free to use it to make a soup or risotto.

Turning Stock Into Gravy

1. To make the gravy, melt butter in a pan and sauté finely chopped onions until translucent.
2. Add flour to create a roux, then slowly whisk in your strained turkey neck stock.
3. Stir in the chopped turkey meat and finish with a shot of whisky for a subtle warmth and depth of flavour.
4. Simmer until thickened to your liking.

Tips For The Best Turkey Neck Gravy

• Don’t skip the herbs: Rosemary, thyme, and sage are essential for that classic holiday flavour that is infused in the stock when it simmers.
• Use a whisk: To avoid lumps when adding stock to the roux.
• Adjust thickness: If the gravy is too thick, whisk in a little more stock.
• Adding whiskey: gives the gravy complexity but if you want to go alcohol free you can add a few shakes or Worcestershire sauce for added umami flavour.
• Pan Juices: if you’re roasting a turkey for dinner prepare the gravy in advance and once the bird is resting before slicing, tip the pan juices into the gravy to add additional flavour before serving.

Serving Suggestions

Turkey neck gravy is commonly spooned over:

• Roasted Turkey
• Mashed Potatoes
• Stuffing or Dressing
• Biscuits
• Roasted Vegeteables
• Rice
• Open Faced Hot Turkey Sandwich
• Added to the filling of a pot pie
• Slathered over a Salisbury Steak or Meatloaf
• Poured over a poutine

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Turkey Neck Gravy

This flavourful Turkey Neck Gravy recipe is the perfect sauce to pour over your next Thanksgiving or Christmas roast with mashed potatoes.

Prep Time30 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 30 minutes mins

Course: Condiment

Cuisine: American

Keyword: Turkey Gravy

Servings: 16

Calories: 90kcal

Equipment

• Roast Pan
• measuring cups
• measuring spoons
• French knife
• Dutch Oven or Large Pot
• Mixing bowls
• whisk

Ingredients

Stock

• 8 Large Turkey Necks
• 2 Spanish Cooking Onions skin on cut into quarters
• 2 Carrots cut into thirds
• 3 Celery Stocks cut into thirds
• 3 sprigs Rosemary Sprigs
• 1/2 bunch Fresh Thyme
• 1/2 bunch Fresh Sage
• Kosher Salt + Black Pepper
• 2 tbsp Olive Oil

Gravy

• 6 tbsp Unsalted Butter
• 2 Spanish Cooking Onions finely chopped
• 5 tbsp All Purpose Flour
• 6 cups Turkey Neck Stock
• 2 cups Turkey Neck Meat chopped
• 1 oz Whiskey
• Kosher Salt + Black Pepper

Instructions

Stock

• Pat necks dry with paper towel and season generously with salt and pepper. Place them in a large roasting pan. Add in the onion, carrot, celery and fresh herbs. Drizzle over olive oil and cook in a 420 degree F oven for an hour. Turn the necks over half way through at the 30 minute mark.
• After roasting for an hour they should be dark brown and roasted on both sides. Take the largest pot you have and add in everything from the roasting tray and fill with water.
• Bring to a boil, add 1 tablespoon of salt and turn to low and cover. Simmer for about 2-3 hours or until the meat comes easily off the bone. 
• Remove the necks and set them aside to cool. Strain the broth and discard the vegetables.
• Once the necks are cool enough to handle, pull the meat off the neck bones. Finely chop the meat with a chefs knife and place 2 cups of the meat in a bowl. Set aside.

Gravy

• In a large pot, melt the butter with 2 finely chopped onions. Cook on medium low for 30 mins or until they turn a light golden brown. Add the flour and stir for 3-4 minutes.
• Slowly add in the stock using a soup ladle, one cup at a time, whisking vigorously to avoid clumping. Add neck meat and shot of whiskey
• If you are roasting a turkey in the oven we recommend using a large spoon, tilting the pan and scooping the flavourful drippings into the gravy.
• Simmer the gravy for 20 minutes or until it reaches your desired thickness. Season with salt and pepper to taste before serving.

Nutrition

Calories: 90kcal | Carbohydrates: 3.4g | Protein: 5.8g | Fat: 5.4g | Saturated Fat: 3.1g | Cholesterol: 25mg | Sodium: 330mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 0.9g | Calcium: 11mg | Iron: 2mg

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