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Turkey Neck Gravy

Turkey neck gravy ladled over sliced roast turkey and stuffing
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The turkey neck is browned with onion, carrot and celery, simmered in broth while the bird roasts, then strained and thickened with a golden roux. Finish with skimmed pan drippings for a rich, glossy gravy.

Ingredients

Scale

For the Neck Stock

  • 1 turkey neck, patted dry and cut into 2 or 3 pieces if possible
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 cups low-sodium turkey or chicken broth
  • 1 cup water
  • 1 bay leaf
  • 3 sprigs fresh thyme

For the Gravy

  • 4 tbsp unsalted butter or skimmed turkey fat
  • 1/4 cup all-purpose flour
  • kosher salt and black pepper to taste

To Finish (optional)

  • 1/4 cup skimmed turkey pan drippings
  • 1/2 cup finely chopped cooked neck meat

Instructions

  1. Heat the oil in a heavy saucepan over medium-high heat. Brown the neck pieces well on all sides, about 8 minutes.
  2. Add the onion, carrot and celery and cook 4 minutes until their edges begin to brown.
  3. Add the broth, water, bay leaf and thyme and bring to a boil. Simmer, partly covered, for 55 minutes while the turkey roasts.
  4. Strain the stock; you should have about 3 cups. Pick the meat from the neck once cool enough, if using.
  5. Melt the butter in the same saucepan over medium heat, whisk in the flour and cook 3 minutes until golden-brown.
  6. Gradually whisk in the hot stock and simmer 6 to 8 minutes until the gravy coats a spoon.
  7. Whisk in the drippings and neck meat, if using, and simmer 2 minutes. Season with salt and pepper and serve hot.

Notes

Makes about 3 cups (12 servings of 1/4 cup). Refrigerate for up to 2 days or freeze for 2 to 3 months. Reheat with a splash of broth, whisking, until it boils.

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-neck-gravy/