Turkey Neck Gravy

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

Prep Time30

Cook Time4

Total Time4 30

Course: Condiment

Cuisine: American

Keyword: Turkey Gravy

Servings:

Calories: 90kcal

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.

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.