Turkey Neck Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
330 kcal
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Course
Condiments
-
Cuisine
American
Turkey Neck Gravy
Description
Turkey Neck Gravy begins with a broth prepared by browning turkey necks and simmering them with onion, celery, carrot, bay leaves, poultry seasoning, black peppercorns, and salt in chicken broth and water. Fresh herbs like parsley, rosemary, thyme, and sage can be added to infuse additional aroma. After simmering and straining, the necks and vegetables are discarded. The gravy is then created by browning flour and sage in turkey drippings or a butter mix, which adds depth and color. Gradually, the prepared broth and reserved juices are blended in until smooth and thickened over low heat.
The gravy's flavor is enhanced by the careful browning of the flour and the use of turkey drippings, resulting in a hearty, well-rounded sauce. It complements turkey meat well and can be served alongside traditional holiday meals or any dish benefiting from a savory poultry gravy. Fresh herbs in the broth contribute subtle freshness without overpowering the base flavors.
For best taste, reserve drippings from roasted turkey and replace butter with drippings when possible. The gravy can be stored in an airtight container in the refrigerator for up to four days and reheated on the stovetop. Browning the flour carefully is key to avoiding a raw flour taste and adding a subtle nutty note. Use poultry herb packs or fresh herbs if available, and add parsley just before serving to brighten the flavor.
Ingredients
Broth
- 4 turkey necks raw
- 1 large yellow onion unpeeled and quartered
- 2 ribs celery chopped
- 2 medium carrot chopped
- 2 bay leaf
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 4 cups chicken broth reduced sodium
- 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 sage ground
- 4 cups turkey neck broth above
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
- Reserve turkey drippings from roasted birds and use the fat to replace butter for richer gravy.
- Separate drippings' fat and juices; use juices to augment broth and scrape browned bits for extra flavor.
- Browning flour enhances flavor and color, so stir until lightly browned but not burnt.
- Fresh herbs can be added to the broth or sprinkled into the gravy before serving for subtle herbal notes.
- Store gravy in an airtight container in the refrigerator for up to four days and reheat gently on the stovetop.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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