Turkey neck gravy is infused with flavor without having to use any additional stock or turkey drippings simply by simmering the turkey neck and giblet! This homemade turkey gravy is thick and just the right consistency to smother turkey breast and potatoes!
1turkey neck and turkey gibletsgiblets diced into small pieces (we only use the heart and gizzard; you can also use the liver if desired)
½large onioncut into chunks
1cupdiced carrots and celery
2tablespoonsbutter
Salt and pepperto taste
2tablespoonsall-purpose flour
4cupswater
Instructions
Rinse turkey giblets and pat dry.
In a medium saucepan or stock pot, melt 1 tablespoon butter over medium heat. Brown turkey neck, giblets, and onion. Sprinkle with salt and pepper while browning.
Add carrots and celery and 4 cups of water to the pot. Bring to a boil. Reduce heat to medium low and simmer, covered, for 30-40 minutes.
Remove turkey neck from the pot. When cool enough to handle, pick the meat from the bones.
Pour the simmered liquid through a fine mesh sieve, collecting the broth.
Pull the giblet pieces from the strained ingredients and add to the neck meat.
In a saucepan, melt the remaining two tablespoons of butter. Sprinkle the flour over the butter and brown over medium heat.
Whisking constantly, pour in the strained broth, cooking over medium heat until gravy thickens.
Add the neck and other giblet pieces to the gravy and heat through.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gravy in the microwave or on the stovetop to thin.Sometimes your turkey will come with more than one heart or gizzard. Go ahead and add all the giblets to your broth for a nice, rich gravy.The gizzard has a tough membrane on one side of it. Slice parallel to the membrane to remove it and then chop the gizzard into tiny pieces.You can also use your giblets in my stovetop stuffing recipe