Looking for the perfect homemade gravy to pair with roast turkey? This rich turkey neck gravy is packed with flavor, thanks to the roasted turkey neck and pan drippings. It’s perfect for Thanksgiving or any holiday gathering holidays, adding a depth of flavor you can’t get from store-bought options.

Spoon pouring rich turkey neck gravy over slices of roasted turkey on a serving plate.

What makes this gravy recipe a winner is its versatility and ease. By using the turkey neck and drippings from your roasted bird, you maximize every part of the turkey while creating a savory, golden gravy.

It’s the gravy you’ll want to drizzle over everything—from turkey to mashed potatoes. Plus, using the turkey neck ensures nothing goes to waste while delivering deep, savory flavor.

Why you’ll love this recipe

Deep, rich flavor: The turkey neck and drippings create an incredibly flavorful base for the gravy.
No waste: Using the turkey neck adds flavor and ensures that nothing from your turkey goes to waste.
Simple ingredients: Made with everyday pantry staples, this recipe is easy to prepare.
Perfect for Holidays: This homemade turkey gravy is the perfect companion to your turkey, mashed potatoes, and stuffing on Thanksgiving, Christmas, Easter, or anytime!

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

All ingredients for turkey neck gravy displayed on a kitchen counter, including broth, turkey neck, flour, spices, and drippings.

Turkey Neck – The turkey neck is usually tucked inside the body cavity of the turkey, along with the giblets. You can discard it after simmering or shred the meat to add to the sauce for extra texture.
Turkey Broth – Forms the base of the gravy. Substitute with chicken broth or half chicken broth and half beef broth if turkey broth is unavailable.
Drippings from Roast Turkey – Add depth and richness to the gravy. If you don’t have enough drippings, you can use broth instead, and substitute butter for the fat.
Flour – Thickens the gravy.
Spices & Seasonings – Poultry seasoning, garlic powder, salt, and pepper. Be sure to taste the gravy before adding salt. Since the added drippings are already salty, you may not need any added salt.
Apple Cider Vinegar (Optional) – Brightens the gravy with a slight tang. This is optional but can enhance the overall flavor.

Can I make this gravy without drippings?

Yes, you can use all broth if you don’t have enough turkey drippings or simply prefer not to use drippings. You will also need 1/2 cup of butter to use in place of the fat in step 6 to make the roux. The gravy won’t be quite as rich, but it will still be delicious.

How to Make Gravy with Turkey Neck

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Roast the neck: If making at the same time as roast turkey, add the turkey neck to the bottom of your roasting pan under the rack and roast with your turkey for the first 60-90 minutes. Alternatively, sear the turkey neck in a pan with 1 tablespoon of oil until browned on both sides.

Simmer the neck: Transfer the turkey neck to a saucepan, add 1 cup of water and 2 cups of broth. Bring to a boil, reduce heat, and simmer for 60-90 minutes while the turkey finishes roasting.

Turkey neck simmering in broth and water in a saucepan.

Remove and strain: Once done simmering, remove the turkey neck and discard it (or set it aside to add the neck meat to the gravy later). Strain the remaining liquid into a large heat-safe bowl.

Prepare the drippings: Once your turkey is done, deglaze the roasting pan with ½ cup of water, scraping up the browned bits with a wooden spoon. Strain the drippings into the bowl with the neck broth and separate the fat using a fat separator or by skimming it off the top. Reserve ½ cup of fat and discard the rest. Measure the liquid, and add broth to make 4 ¾ cups total.

Pan drippings being poured through a strainer into a large glass bowl with a spout.

Pro Tip

Using a fat separator makes it easy to pour off the flavorful drippings while keeping the fat separated, ensuring a smooth and balanced gravy.

Make the roux: Heat the reserved ½ cup fat in a saucepan over medium heat. Whisk in the flour until smooth, then cook for 1 minute until golden brown.

Two-image collage: Flour being whisked into fat in a saucepan to make roux; second image shows smooth, golden roux ready for gravy.

Finish the gravy: Slowly whisk in the drippings/broth mixture. Stir constantly until the gravy thickens, then add pepper, poultry seasoning, garlic powder, and vinegar (if using). Simmer until fully thickened, stirring frequently. Adjust salt to taste.

Rich, finished turkey neck gravy simmering in a saucepan on the stove, ready to serve.

Storage

Storage: Store any leftover gravy in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Reheating: Reheat the gravy in a saucepan over low heat, whisking frequently. Add a splash of broth or water to thin it out if and reach the right consistency, if needed.

Tips for the Best Homemade Gravy

Deglaze for Flavor – Scraping up the browned bits from the roasting pan when deglazing adds an extra boost of savory flavor to your gravy.
Skim Excess Fat – If you don’t have a fat separator, let the drippings sit for a few minutes so the fat rises to the top, then carefully skim it off with a spoon.
Smooth Gravy – Whisk the flour thoroughly to prevent lumps and keep the gravy smooth.
Season Last – Always wait to add salt until the end, after the drippings and broth are combined, as the turkey drippings may already contain salt.

Sliced turkey with gravy on a plate alongside green beans and mashed potatoes, with roasted turkey and mashed potatoes in the background.

Additions and variations

Add Neck meat: For a heartier gravy, shred the meat from the turkey neck and stir it in before serving.
Add Fresh Herbs – Stir in a bit of chopped fresh herbs like thyme, rosemary, or parsley at the end for added freshness and flavor.
Make it Creamy – For a richer gravy, stir in ¼ cup of heavy cream or half-and-half during the final simmer.
Add Giblets: To make a neck and giblet gravy, simmer the giblets (minus the liver) with the turkey neck for 90 minutes or until cooked through. Then remove and set giblets aside while finishing the gravy. Once the gravy is done, chop and stir in giblets.
Add Mushrooms – Sauté sliced mushrooms in butter and stir them into the gravy for an earthy, savory twist.