Turkey Gravy (with neckbone and giblets)
User Reviews
5
Turkey Gravy (with neckbone and giblets)
Description
Turkey Gravy (with neckbone and giblets) is prepared by simmering turkey neck, giblets (excluding liver), onion, celery, sage leaves, peppercorns, and turkey stock to build a flavorful broth. The solids are strained, and the broth is combined with a roux made from unsalted butter and Wondra or all-purpose flour to create a smooth, thick base. Seasonings such as salt, finely chopped sage, black pepper, dry sherry, maple syrup, and optional browning sauce are added to enhance the flavor.
The gravy has a silky texture and a balanced savory and herbal profile with hints of sweetness from maple syrup and complexity from sherry. It requires careful stirring while bringing to a boil to achieve the right consistency.
It's ideal to serve this gravy alongside roasted turkey or poultry, particularly during holiday meals. For variation, the turkey neck meat can be picked off and stirred back into the gravy for added texture and flavor. The gravy can be reheated gently on the stove or in a microwave. If using leftover pan drippings from roasting, these can be incorporated by deglazing the roasting pan with apple cider vinegar and mixing in with the gravy, adjusting thickness with a beurre manié or cornstarch slurry if needed.
Ingredients
- 4 cups turkey stock (or low sodium chicken broth)
- turkey neck optional, not liver
- turkey giblets heart optional, not liver
- 1 teaspoon black peppercorns whole
- 6 sage leaves
- 1 medium onion sliced
- 1 talk celery diced
- 6 tablespoons butter unsalted
- ⅔ cup + 1 tablespoon wondra flour or all purpose flour, brand name
- 1 teaspoon kosher salt
- 1 - 2 tablespoons dry sherry can use dry vermouth or marsala wine
- 1½ tablespoons maple syrup
- 1½ teaspoons sage finely chopped
- ¼ teaspoon black pepper finely ground
- ½ teaspoon browning sauce (Gravy Master) optional
Instructions
- In a large saucepan combine 4 cups turkey stock, turkey neck, giblets, heart (not liver), 1 teaspoon whole peppercorns, 6 sage leaves, 1 medium onion, and 1 stalk celery. Heat to just below boiling, place the lid ¾ on the pan (so that steam may escape) and reduce heat to low. Simmer stock for 20 minutes.
- Remove the turkey neck with a pair of tongs and set aside. Place a fine mesh sieve over a large bowl or 1-quart measuring cup and pour the broth through the strainer. Press down on the solids with the back of a wooden spoon to release as much of the liquid as possible. Discard solids.
- Add 6 tablespoons unsalted butter to the pan and melt it over medium-high heat. Whisk in ⅔ cup + 1 tablespoon Wondra flour until a thick paste forms and the mixture is bubbly. Add 1 teaspoon kosher salt and whisk to combine.
- Slowly add the strained broth, whisking constantly until the mixture is smooth and velvety. Heat to a boil, stirring and scraping the sides of the pan constantly. Cook for one minute until mixture thickens and remove from heat.
- Stir in 1 - 2 tablespoons dry Sherry (or vermouth or marsala wine), 1½ tablespoons maple syrup, 1½ teaspoons finely chopped sage, ¼ teaspoon finely ground black pepper and½ teaspoon browning sauce .
- Taste for seasoning and adjust to your tastes. This can be made a day or two ahead of time and reheated just before serving. Makes 4 cups of turkey gravy.
Notes
- Turkey neck meat can be removed after cooking, shredded, and added back into the gravy for extra texture.
- Reheat leftovers gently on the stovetop or in the microwave to preserve texture.
- Incorporate pan drippings by simmering them with apple cider vinegar on the stovetop, then mixing with the gravy and adjusting seasoning.
- If the gravy becomes too thin after adding pan drippings, thicken it using a beurre manié (equal parts flour and butter paste) or a cornstarch slurry boiled in the gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 164mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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