Rich turkey neck gravy is the perfect companion for your turkey dinner. It's simple, flavorful, and easy to make with or without drippings.
Equipment
- fat seperator optional
Ingredients
- 1 raw turkey neck
- 1 cup water
- 4-5 cups turkey broth divided
- drippings from roasted turkey
- ½ cup all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- 1 teaspoon apple cider vinegar optional
- salt to taste
Instructions
- 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 of cooking. Alternatively, heat 1 Tablespoon of oil in a pan over medium heat and sear turkey neck until browned on both side.
- Transfer turkey neck to a saucepan and cover with 1 cup of water and 2 cups of broth. Bring to a boil, then lower the temperature and simmer for 60-90 minutes or until your turkey is removed from the oven and resting.
- Remove the turkey neck and discard (or set aside if you would like to add the neck meat into the gravy later). Strain the remaining liquid into a large heat-safe bowl.
- Add ½ cup water to your roasting pan and use a wooden spoon to scrape the browned bits from the bottom of the pan (deglaze). Carefully stain the pan drippings into the bowl.
- Separate the fat from the drippings by using a fat separator or carefully skimming the fat from the top of the liquid. Reserve ½ cup of the fat and discard the remaining fat. Measure the remaining liquid and add just enough broth to make a total of 4 ¾ cups.
- Heat the ½ cup fat in the saucepan over medium heat. Whisk in the flour until there are no lumps and cook, whisking constantly, until it turns golden brown.
- Slowly pour in the drippings/broth, whisking constantly. Add pepper, poultry seasoning, garlic powder, and vinegar. Bring gravy to a simmer, and cook until it thickens, whisking often. Salt to taste. Optional: Shred the meat from the neck and stir in to the gravy before serving.
Notes
- The turkey neck is usually found tucked inside the turkey’s body cavity.
- Add salt after combining the broth and drippings to prevent over-salting.
- To include giblets, remove and discard the liver and then simmer them with the turkey neck for 90 minutes or until cooked through. Once cooked, chop the giblets and stir them into the gravy before serving.
- Storage: Refrigerate leftover gravy in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheating: Reheat over low heat, whisking frequently. Add a splash of broth or water to thin the consistency if needed.
Nutrition
Calories: 103kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 292mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.3mg
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!