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Turkey Neck Gravy

Turkey neck gravy elevates any holiday feast with its rich and savory flavors!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 330 kcal
Course: Condiments
Cuisine: American

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

Instructions

To Make the Broth
    Cup of Yum
  1. 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.
  2. Add the onion, celery, carrot, and seasonings. Stir in broth and water.
  3. Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes.
  4. Strain the broth and discard the necks and vegetables.
To Make the Gravy
  1. 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.
  2. 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.
  3. Once all of the broth is added, let the gravy simmer over medium-low heat until thickened to desired consistency.
  4. 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

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

% 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.