Turkey Neck Gravy (Rich Gravy While the Bird Roasts)

Turkey Neck Gravy makes use of the piece most people throw away: the neck tucked inside the bird. Browned in a saucepan and simmered with onion, carrot, celery and herbs while the turkey roasts, it turns ordinary broth into a deep, savory stock, which is then thickened with a toasted roux into a smooth, glossy gravy. It tastes richer and more homemade than any packet or carton gravy, and it is ready right when the turkey comes out to rest.

Prep takes 10 minutes, cooking takes 1 hour 20 minutes, and the gravy is ready in 1 hour 30 minutes, nearly all of it hands-off simmering. It is an easy recipe, and the step worth slowing down for is browning the neck: give it a full 8 minutes of color on all sides, because that browning is what makes the stock taste roasted. Serve it at Thanksgiving, Christmas dinner, a Sunday turkey roast or any time you cook a whole bird.

What is Turkey Neck Gravy?

Turkey neck gravy is a homemade brown gravy built on a quick stock made from the turkey neck. The neck is bony and full of connective tissue, so it gives broth a rich, meaty flavor and a silky body after about an hour of simmering. While the stock cooks on the back burner, the turkey roasts, and the two come together at the end, often with a few spoonfuls of skimmed pan drippings. The strained stock is thickened with a butter and flour roux and served over sliced turkey, mashed potatoes and stuffing.

Reasons to Try Turkey Neck Gravy

This gravy turns a free part of the turkey into the best sauce on the table.

• Uses the whole bird — The neck comes with nearly every whole turkey, so the main ingredient costs nothing extra. Nothing goes to waste.
• Cooks while the turkey roasts — On the back burner, the stock simmers through the roast, so gravy is ready right as the bird rests.
• Deep, meaty flavor — Browned neck bones and vegetables give the broth a roasted richness that store-bought gravy lacks.
• Silky texture — Collagen from the neck adds natural body, so the gravy coats rather than runs.
• Flexible finish — Whisk in drippings for extra flavor, or leave them out if your pan gave you very little.
• Simple ingredients — A neck, a few vegetables, broth, butter and flour are all it takes.

Ingredients Needed to Make Turkey Neck Gravy

Look inside the turkey’s main cavity or neck cavity for the neck; it usually comes in a small paper bag with the giblets.

For the Neck Stock

• Turkey neck (1, from the bird) — Pat it dry and cut it into 2 or 3 pieces with a heavy knife if you can, so more of it browns.
• Olive oil (1 tbsp) — Helps the neck brown evenly in the saucepan.
• Yellow onion (1 small, chopped) — Adds sweetness and depth to the stock as it simmers.
• Carrot (1, chopped) — Brings a gentle sweetness that balances the savory neck.
• Celery (1 stalk, chopped) — Adds a savory, herbal note; a few celery leaves work too.
• Low-sodium turkey or chicken broth (4 cups) — Gives the stock a head start on flavor, so an hour of simmering is enough.
• Water (1 cup) — Tops up the liquid as it reduces during simmering.
• Bay leaf (1) and fresh thyme (3 sprigs) — Classic aromatics for poultry stock.

For the Gravy

• Unsalted butter or skimmed turkey fat (4 tbsp) — Fat from the roasting pan adds extra flavor if you have it.
• All-purpose flour (1/4 cup) — Thickens about 3 cups of stock into a pourable, spoon-coating gravy.
• Kosher salt and black pepper (to taste) — Season once the gravy has thickened, since drippings and broth both add salt.

To Finish (optional)

• Turkey pan drippings (1/4 cup, skimmed) — Whisked in at the end for an extra layer of roasted flavor.
• Neck meat (1/2 cup, finely chopped) — Picked from the cooked neck for a heartier, more rustic gravy.

Equipment Needed

One saucepan does almost everything.

• Heavy saucepan — Browns the neck, simmers the stock and later holds the finished gravy. A heavy 3-quart pan prevents scorching.
• Chef’s knife or cleaver — Cuts the neck into pieces so more surface can brown. Ask the butcher to do it if your knife is light.
• Fine-mesh strainer — Catches the bones and vegetables for a clean, smooth stock.
• Whisk — Smooths the roux and stock into a lump-free gravy.
• Fat separator — Lets you pour off the dark pan juices while leaving the fat behind.
• Instant-read thermometer — Confirms that reheated gravy reaches 165°F (74°C) before it goes back on the table.

Instructions to Prepare Turkey Neck Gravy

• Brown the neck — Heat the oil in a heavy saucepan over medium-high heat. Add the neck pieces and brown well on all sides, about 8 minutes.
• Add the vegetables — Stir in the onion, carrot and celery and cook 4 minutes, until their edges begin to brown.
• Simmer the stock — Pour in the broth and water, add the bay leaf and thyme, and bring to a boil. Lower the heat and simmer, partly covered, for 55 minutes while the turkey roasts.
• Strain — Strain the stock into a bowl or large measuring cup; you should have about 3 cups. Once the neck is cool enough to handle, pick off the meat if you plan to add it.
• Make the roux — Melt the butter in the same saucepan over medium heat, whisk in the flour and cook 3 minutes, until golden-brown.
• Thicken — Gradually whisk in the hot stock and simmer 6 to 8 minutes, until the gravy coats a spoon.
• Finish and season — Whisk in the skimmed drippings and chopped neck meat, if using, and simmer 2 minutes more. Season with salt and pepper and serve hot.

What Goes Well With Turkey Neck Gravy Recipe

Serve it with the whole holiday spread.

• Herb-roasted turkey — Slices of juicy roast turkey are the natural match, especially the bird the neck came from. Spoon it over both white and dark meat.
• Mashed potatoes — A creamy mound with a pool of gravy is a must at most holiday tables. Make a well in the center so the gravy has somewhere to go.
• Roasted root vegetables — Carrots, parsnips and Brussels sprouts taste even better with a drizzle of gravy. Roast them on the rack below the turkey to save oven space.
• Yorkshire puddings — Crisp, airy puddings are made to be filled with rich gravy. Bake them while the turkey rests.
• Ginger lemonade — Bright and zingy, it refreshes the palate between rich bites. Serve it over plenty of ice.
• Sweet potato pie — Smooth, spiced sweet potato pie is a comforting holiday dessert. Top each slice with lightly whipped cream.

Key Tips for Making Turkey Neck Gravy Recipe

Small details make this simple gravy taste exceptional.

• Find the neck early — Remove the neck and giblet bag as soon as the turkey is thawed. Starting the stock early gives it time to develop.
• Brown it properly — Deep color on the neck and vegetables gives the stock its roasted taste. Pale browning means a pale, bland gravy.
• Keep the giblets separate — Leave the liver out of this stock, since it can turn bitter and cloud it. Save the giblets for a giblet gravy.
• Simmer gently — Small, lazy bubbles keep the stock clear and the flavor clean.
• Skim the drippings — Pan drippings are mostly fat on top, so pour off the fat and add only the dark juices underneath.
• Taste before salting — Drippings from a brined or dry-brined turkey can be very salty, so season the gravy only at the end.
• Adjust thickness — Whisk in a splash of stock to thin it, or simmer a few minutes longer to thicken.

Creative Variations of Turkey Neck Gravy Recipe

Use the neck stock as a base and change the finish.

• Giblet-style — Stir in chopped hard-boiled egg and the finely chopped neck meat for a Southern-style gravy. Season it generously with black pepper.
• Herb gravy — Add a sprig of rosemary and a few sage leaves to the simmering stock for a more aromatic gravy. Remove the herbs when you strain.
• Creamy finish — A splash of heavy cream (1/4 cup) at the end makes a richer, paler gravy.
• Gluten-free — Thicken with 2 tablespoons cornstarch mixed into 1/4 cup cold stock in place of the roux. Simmer 2 minutes after adding it to cook out the starch.
• Make it ahead — Simmer the stock up to 2 days early with a neck bought from the butcher, then make the gravy on the day.
• Onion gravy — Slowly caramelize a sliced onion in the butter before adding the flour. Cook it about 20 minutes, until deep golden and jammy.

Storage Guidelines for Turkey Neck Gravy Recipe

Turkey neck gravy keeps like any homemade gravy.

• Refrigerator — Store cooled gravy in an airtight container for up to 2 days.
• Freezer — Freeze for 2 to 3 months, ideally in portions you will use for one meal.
• Cooling — Pour the gravy into a shallow container and refrigerate it within 2 hours of cooking.
• Neck stock — Extra stock keeps up to 2 days in the fridge or 2 to 3 months frozen and makes excellent soup.
• Labeling — Date each container so the oldest gravy gets used first.

Reheating Tips for Turkey Neck Gravy Recipe

Gentle heat and a splash of liquid bring it right back.

• Stovetop — Warm over medium heat with a little broth, whisking until smooth, and bring to a boil before serving.
• Microwave — Heat in 30-second bursts in a covered bowl, whisking between each, until bubbling.
• From frozen — Thaw overnight in the fridge, then reheat on the stovetop until it boils, at least 165°F (74°C).
• Too thick — Whisk in hot broth a tablespoon at a time until it flows off the spoon again.

Nutrition Value (per serving)

Based on 1 serving out of 12 total servings.

• Calories — 55
• Protein — 2g
• Fat — 5g
• Saturated Fat — 3g
• Carbohydrates — 3g
• Fiber — 0g
• Sugar — 1g
• Sodium — 100mg
• Cholesterol — 12mg

Print