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Gravy being poured over mashed potatoes.

Turkey Neck Gravy

No turkey drippings? No problem! This is how to make a savory turkey gravy from the turkey neck, a flour roux and broth.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 2 Cups
Calories: 145kcal
Author: Pat Nyswonger

Ingredients

For the Turkey Neck Broth

  • 1 turkey neck
  • 1 medium onion peeled and quartered
  • 3 garlic cloves peeled and sliced lengthwise
  • Fresh herb bundle tied with a string (bouquet garni)
  • Lemon zest strips from one lemon
  • 6 cups chicken vegetable broth or water
  • 3 bay leaves

For the Turkey Gravy:

  • 4 tablespoons butter or other fat such as bacon fat
  • 4 tablespoons all-purpose flour
  • 2 cups hot turkey neck broth

Instructions

For the Turkey Neck Broth:

  • In a 6-quart Dutch oven or large saucepan, add the turkey neck, onion, garlic, lemon zest and the bundle of herbs.  Pour the chicken broth into the pot and add the bay leaves.  Bring the pot to a boil, then immediately reduce the heat to low and simmer for 1 hour. 
  • Remove the pot from the heat, transfer the turkey neck to a plate and discard the onions and bay leaves. Strain the broth through a fine-mesh sieve and discard the remaining solids. Return the broth to the pot. Keep the broth simmering on a back burner until needed. 

To Make The Turkey Gravy:

  • Add the butter or fat to a skillet or saucepan set over medium heat and when it has melted, stir in the flour, mashing it to combine. Cook, stirring constantly, until the roux begins to turn a golden brown and releases a nutty fragrance, about 5 minutes. 
  • Using a whisk, and whisking constantly, pour in the hot broth.  Continue to cook and whisking until the gravy thickens, about 2-3 minutes.  

Notes

  • The standard formula for a roux-based gravy to make 1 cup of gravy is 2:2:1 (2 tablespoons of flour, 2 tablespoons fat and 1 cup of broth), use this formula to make any quantity of gravy.
  • This recipe makes a medium thick gravy. The gravy will thicken the longer it cooks.
  • To make a darker colored gravy add a few drops of gravy browning sauce.
  • You will find browning sauces available in most major supermarkets under names like Kitchen Bouquet and Gravy Master. It only takes a small amount to transform a pale colored sauce/gravy to a rich appetizing color.
  • A bouquet garni can be made with either fresh herbs, tied together with a string or dried herbs wrapped and tied in cheesecloth. Any combination of herbs may be used, however, the classic French bouquet garni is a combination of parsley, thyme and bay leaves.
  • Adding the hot broth and whisking will prevent lumps from forming in the sauce.  
  • If you like, you can pick the meat off of the turkey neck and add it to the gravy after it has been cooked.

Nutrition

Serving: 1 | Calories: 145kcal | Carbohydrates: 3g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 128mg | Sugar: 1g