Turkey Neck Gravy

5 from 2 votes

Homemade turkey neck gravy recipe is here! If you hate to waste, want to use turkey drippings in gravy plus a bit of meat this is great.

Prep Time10

Cook Time10

Course: Dip, Side Dish

Cuisine: American

Keyword: gravy, turkey neck

Servings:

Author: Justine

2 turkey necks
2 onions 1 diced, 1 quartered
2 c broth drippings from turkey are best
3 bay leaves
2 stalks celery cut into large chunks
1 carrot peeled and cut into chunks
1/3 tsp salt
1/2 tsp granulated garlic
1/2 tsp paprika
1 tbsp olive oil or butter
2 tbsp flour or 2 tbsp tomato paste, only if you want a tomato base to it, otherwise use flour + worcestershire to thicken when directed
1 tbsp worchestershire sauce

Rinse turkey necks and cut into 2-3 inch pieces, or leave whole. Put them in the pot. Add chopped celery stalks, carrots, onion halves, bay leaves and pour in your beef broth or drippings from turkey. Cover with a lid and cook for an hour on low heat.
After an hour, the necks will be fully boiled and you can proceed to the next step. Remove them from the broth and separate the meat from the bones, transfer to a deep bowl.
Remove the remaining vegetables and bay leaves with a slotted spoon from the broth. Strain the remaining broth through a sieve.
Fry the diced onion for three to four minutes in olive oil on the stovetop in a skillet. Add 5 tablespoons of broth, as well as tomato paste OR 2 tbsp flour + 1 tbsp worcestershire sauce as a thickener (only use one) and spices. Whisk together and saute for another 5 minutes.
Transfer the sauce to the pan with the remaining broth. Add the turkey neck meat, mix and heat for 20 minutes on low heat.