Classic Turkey Neck and Giblet Gravy
Classic Turkey Neck and Giblet Gravy
Ingredients
For the Turkey Stock
- 1 turkey neck
- 1 set turkey giblets, (excluding the liver)
- 1/2 yellow onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1 bay leaf
- 2 fresh thyme sprigs
- 1/2 teaspoon black peppercorns
- 4 cups cold water
For the Gravy
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups turkey stock, strained from above
- 1/4 cup pan drippings, from roasted turkey, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
To make the turkey stock: In a medium saucepan, combine the turkey neck, giblets (excluding the liver), chopped onion, celery, carrot, bay leaf, thyme sprigs, and black peppercorns. Pour in the cold water.
⏱️ 5 min
- 2
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Skim off any foam that rises to the surface. Simmer gently for 45 minutes to 1 hour, or until the stock is flavorful and reduced slightly.
⏱️ 50 min
- 3
Carefully strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 3 cups of stock. Set aside.
⏱️ 5 min
- 4
To make the gravy: In a large saucepan or skillet, melt the unsalted butter over medium heat.
⏱️ 2 min
- 5
Once the butter is melted and bubbling, whisk in the all-purpose flour. Cook, stirring constantly, for 2-3 minutes to create a light brown roux. This will cook out the raw flour taste.
⏱️ 3 min
- 6
Gradually whisk in the strained turkey stock, a little at a time, ensuring no lumps form. If using, whisk in the turkey pan drippings as well.
⏱️ 5 min
- 7
Bring the gravy to a gentle simmer, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes. If it becomes too thick, add a splash more stock or water. If too thin, continue to simmer gently.
⏱️ 7 min
- 8
Season the gravy with kosher salt and freshly ground black pepper to taste. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Turkey Neck and Giblet Gravy
Ingredients
For the Turkey Stock
- 1 turkey neck
- 1 set turkey giblets, (excluding the liver)
- 1/2 yellow onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1 bay leaf
- 2 fresh thyme sprigs
- 1/2 teaspoon black peppercorns
- 4 cups cold water
For the Gravy
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups turkey stock, strained from above
- 1/4 cup pan drippings, from roasted turkey, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
To make the turkey stock: In a medium saucepan, combine the turkey neck, giblets (excluding the liver), chopped onion, celery, carrot, bay leaf, thyme sprigs, and black peppercorns. Pour in the cold water.
⏱️ 5 min - 2
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Skim off any foam that rises to the surface. Simmer gently for 45 minutes to 1 hour, or until the stock is flavorful and reduced slightly.
⏱️ 50 min - 3
Carefully strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 3 cups of stock. Set aside.
⏱️ 5 min - 4
To make the gravy: In a large saucepan or skillet, melt the unsalted butter over medium heat.
⏱️ 2 min - 5
Once the butter is melted and bubbling, whisk in the all-purpose flour. Cook, stirring constantly, for 2-3 minutes to create a light brown roux. This will cook out the raw flour taste.
⏱️ 3 min - 6
Gradually whisk in the strained turkey stock, a little at a time, ensuring no lumps form. If using, whisk in the turkey pan drippings as well.
⏱️ 5 min - 7
Bring the gravy to a gentle simmer, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes. If it becomes too thick, add a splash more stock or water. If too thin, continue to simmer gently.
⏱️ 7 min - 8
Season the gravy with kosher salt and freshly ground black pepper to taste. Serve hot.
⏱️ 3 min