Turkey Neck Gravy
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
4
-
Calories
330 kcal
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Course
Condiments
-
Cuisine
American
Turkey Neck Gravy
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Turkey neck gravy elevates any holiday feast with its rich and savory flavors!
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Ingredients
Broth
- 4 turkey necks raw
- 1 large yellow onion unpeeled and quartered
- 2 ribs celery chopped
- 2 medium carrots chopped
- 2 bay leaves
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 1 ½ cups water
- 1 handful fresh herbs any combination of parsley, rosemary, thyme, sage, optional
Gravy
- ½ cup turkey drippings * or butter
- ½ cup all-purpose flour
- ½ teaspoon ground sage
- 4 cups turkey neck broth above
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Instructions
To Make the Broth
- In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides.
- Add the onion, celery, carrot, and seasonings. Stir in broth and water.
- Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes.
- Strain the broth and discard the necks and vegetables.
To Make the Gravy
- In a medium saucepan, combine the ½ cup of fat from the turkey drippings or butter (or use a combination of both to make a total of ½ cup) over medium heat. Add the flour and sage and cook, while stirring, until the flour starts to lightly brown, about 3 to 4 minutes.
- Once browned, gradually add any juices from the turkey and the strained broth, stirring until very smooth after each addition. It will seem very thick and pasty at first, continue slowly adding the broth and stirring until smooth.
- Once all of the broth is added, let the gravy simmer over medium-low heat until thickened to desired consistency.
- Taste and season with salt and pepper.
Notes
- For the best flavor, reserve the drippings from a roast turkey. Separate the fat and the juices. Use the fat to replace as much butter as possible (add butter to make ½ cup of fat total). Use the juices to replace some of the broth and be sure to scrape up any brown bits.
- Browning the flour adds extra flavor.
- Fresh herbs are great if you have them on hand but they are not required to make this gravy. Most grocery stores sell a "poultry pack" of herbs around the holidays which contain parsley, rosemary, thyme, and sage. This can be used in the broth. Additional parsley can be added to the gravy just before serving if desired.
- Turkey neck gravy can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop.
Nutrition Information
Show Details
Calories
330
(17%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
882mg
(37%)
Potassium
436mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5917IU
(118%)
Vitamin C
5mg
(6%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330 | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 882mg | 37% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5917IU | 118% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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