This homemade turkey gravy does not use pan drippings! Instead, we utilize the turkey neck (and optional backbone) to create a rich and tasty sauce!
I am trying to fit in the rest of my recipes for the year before my hiatus.
For personal reasons, I will be off beginning this month with very limited posts until March (roughly.) I look forward to spending time with my Nana and enjoying Christmas with my family.
During this time you may see some new posts that have been written out ahead of time. I may throw in something here and there, but the goal is just to separate myself from work for a bit. Once I come back, I am going to move my post days to Tuesday and Thursday so I can spend time with my daughter on the weekends without having to worry about typing up a post for Monday.
Gravy is such an essential part of holiday dinners and I find more often than not people stress over them when they really do not have to!
For many families, turkey gravy is an essential part of holiday meals. My mother has always made her gravy using turkey necks to create an intensely savory broth. Simmering the necks extracts incredible flavor and collagen that thickens the gravy beautifully. But exactly how long should you boil turkey necks to get the perfect gravy?
In this article, I’ll provide a complete guide on turkey neck boiling times and gravy making tips to help you achieve rich, velvety gravy every time.
Why Use Turkey Necks for Gravy?
Turkey necks contain a high amount of collagen from cartilage and marrow, which enriches the broth with body and savory taste The neck bones also impart deep turkey flavor Simmering necks is far superior to just using pan drippings or stock for gravy. For old-fashioned from-scratch gravy, turkey necks are a must.
How Long to Simmer Turkey Necks
To fully extract flavor and collagen from the necks, they need to be simmered for 1-2 hours. Here are more specifics:
- Bring necks and water or broth to a boil.
- Reduce heat and simmer for at least 1 hour.
- Check necks after 1 hour. Meat should easily pull off the bone.
- Continue simmering up to 2 hours for maximum enrichment.
- If still tough after 2 hours, cook longer until tender.
Don’t boil much beyond 2 hours or the broth can take on a strong taste. The 1-2 hour timeframe yields the best results.
Tips for Proper Simmering
Follow these tips for simmering turkey necks:
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Use a heavy bottomed pot and keep at a gentle simmer. Rapid boiling makes the broth cloudy.
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Add aromatics like onions, carrots, celery, garlic, bay leaves, peppercorns, and herbs.
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Periodically skim any fat or foam that rises to the top for a clearer broth.
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Use water or low sodium chicken or turkey broth as the liquid base.
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For extra body, add turkey giblets during simmering. Monitor the liver which can intensify the taste.
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Once done, strain and reserve the enriched broth for gravy.
Turning Turkey Neck Broth into Gravy
Once your turkey neck broth is ready, making gravy is simple:
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In a saucepan, make a roux by cooking butter and flour to thicken the broth.
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Whisk in neck broth gradually. Add pan drippings for extra flavor.
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Simmer until thickened to desired consistency.
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Season with salt, pepper, herbs like sage, and other spices of your choice.
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Strain if needed for smooth gravy without veggie pieces.
And your from-scratch turkey neck gravy is complete! Serve it alongside mashed potatoes, stuffing, and turkey for the perfect holiday meal.
Turkey Neck Gravy Storage Tips
Here are some storage tips:
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Refrigerate gravy up to 4 days. Reheat on the stovetop when ready to use.
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Freeze broth and gravy in airtight containers for 2-3 months.
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Freeze broth in ice cube trays for easy use in small amounts in recipes.
With the right technique and simmer time, turkey neck gravy delivers incredibly rich and savory flavor. I hope these tips help you achieve delicious homemade gravy your whole family will love!
Homemade Turkey Gravy (using Neck)Yield:
Dont stress if you do not end up with any pan drippings! This homemade turkey gravy uses the neck and backbone to create a very flavorful sauce! Perfect for Thanksgiving, Christmas, and Easter!
- Uncooked turkey neck and backbone (see note)
- 4 tbsp. salted butter, divided
- ½ lb carrots, chopped small
- ¼ lb button mushrooms, chopped
- 2 garlic cloves, minced
- Salt and pepper
- Sprig of fresh rosemary
- 1 dry bay leaf
- 2 tbsp. all-purpose flour
- 900 mL chicken or turkey broth
- Add 2 tbsp. butter to a large frying pan over medium-high heat. Once bubbling, add turkey neck and backbone. Cook, stirring often, until browned on all sides, about 7 minutes.
- Add in carrots and mushrooms. Cook for 5 more minutes. Stir in garlic, salt, pepper, rosemary, and bay leaf. Cook for 1 minute, or until aromatic.
- Pour in broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until reduced to your liking.
- Remove turkey parts, rosemary sprig, and bay leaf. Pour through a fine sieve and mash veggies through the sieve to the best of your ability, making sure to scrape underneath the sieve to get those built up bits into the gravy.
- Add remaining butter to the same pan over medium heat. Once bubbling, stir in flour. Whisk frequently for 3-5 minutes, or until mixture has browned. Pour in broth (whisking constantly, and be careful, the mixture will steam up!)
- Bring to a boil, reduce heat, and simmer until thickened to your desire, anywhere between 10-20 minutes.
- Taste, season accordingly with salt and pepper, and serve over turkey and mashed potatoes!
I had both the neck and backbone because of the cooking method I used on my turkey (spatchcock.) You can use just the neck or even add in the liver and heart.
It is all about keeping things simple and planning ahead.
I cannot for the life of me bother gathering pan drippings after making a holiday turkey to make gravy. Sure, during my blog posts I do! But a real dinner is all about getting the food out on a timely manner! I usually save the drippings for a future gravy.
Instead, I plan ahead and use other ingredients to make a simple homemade turkey gravy! Tomorrows post is my oven spatchcock turkey. You may be familiar with this method because I made it on the grill this past summer. When prepping the recipe, you are left with the turkey neck and backbone. Usually I just throw them into soup, but in this case, I made sure to utilize them into a homemade turkey gravy! They add sooooo much flavor! No one will notice the pan drippings missing!
And the best part is that you are making it ahead!
Spatchcocking the turkey is done in advance, so you get those necessary ingredients a few days before dinner. Take advantage and make the gravy ahead of time and just heat when needed! No more rushing to make gravy as your turkey rests
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
How long to boil a turkey neck for gravy?
Directions. 1First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
How long to boil turkey necks for soup?
- In a large pot boil turkey necks for 2 hours.
- Peel and chop vegetables.
- After 2 hours remove necks, add flour and add vegetables.
- When the turkey necks are cool enough to touch, remove meat from the bones, and return meat to the pot.
- Add salt and pepper.
- cook for 45 minutes or until the turnip is tender.
How long to boil turkey necks for greens?
- In a large pot, combine turkey necks and chicken broth
- Bring to a boil over high heat
- Reduce heat to low, cover, and simmer
- Add collard greens and seasonings
- Simmer until tender, about 1–2 hours