It’s all about the gravy on Thanksgiving, and this easy and delicious Southern-style homemade, make-ahead Turkey Neck Gravy recipe is foolproof. Made with turkey necks instead of pan drippings, you won’t believe how rich and flavorful it is.
Perfect gravy always starts with a roux. And if you have never made a roux before, don’t let the word scare you. A roux is just equal parts of butter or another fat and flour cooked together. That’s it! How long you cook the roux determines whether it will become a bechamel or white sauce, gravy, or be used as a thickening agent in soups or gumbo.
Great turkey gravy also requires outstanding stock. While you can use purchased turkey stock in a pinch, I will show you how to make the easiest and most delicious homemade turkey stock using turkey necks and veggies from your fridge instead of pan drippings.[feast_advanced_jump_to]
Turkey gravy made from the pan drippings is the perfect way to bring all the delicious flavors of your roast turkey together on Thanksgiving. With just a few simple ingredients and steps, you can make a smooth, savory gravy that takes your holiday meal to the next level.
As an amateur home cook and recipe blogger, I’ve tried numerous methods over the years to make the best gravy to complement my roast turkey on Thanksgiving. After plenty of trials and errors, I’ve honed in on a straightforward technique that consistently yields amazing results. In this article, I’ll share my easy method for making spectacular gravy from the drippings of your turkey.
Why Make Gravy from the Drippings?
Using the drippings from your roasted turkey to make gravy is preferable to using store-bought chicken or turkey stock because it adds so much extra flavor. All the juices and browned bits left behind in the pan after roasting contain concentrated turkey essence and will make your gravy rich and more savory.
The drippings lend nuanced roasted flavors to the gravy that you just can’t replicate with canned or boxed broths. So don’t throw those drippings away after pulling your turkey from the oven! With just a few extra steps, you can transform them into the most delicious gravy.
My Simple Method for Turkey Gravy from Drippings
Making gravy from the pan drippings couldn’t be easier. Here’s an overview of my simple process:
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Make an aromatic turkey broth Simmer the turkey neck wings aromatics like onion and herbs in water to extract flavor. Strain the broth.
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Deglaze the roasting pan Pour broth into the pan to loosen the browned bits Pour everything into a fat separator
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Separate the fat: Let the drippings settle, then pour off the clear broth to use for the gravy.
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Make a roux: Cook butter and flour together until browned for a flavorful thickener.
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Simmer the gravy: Add the broth back and simmer until thickened to your desired consistency.
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Season: Add herbs, spices, salt, and pepper until the gravy tastes just right.
Follow my detailed step-by-step instructions below to make smooth, delicious turkey gravy every time.
Ingredients
- Turkey wings and neck
- 1 onion, quartered
- 3 sprigs fresh thyme
- 5 parsley stems
- 4 cups water
- 4 cups turkey broth or chicken broth
- Pan drippings from roasted turkey
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- Salt and pepper
Step-by-Step Instructions
Start an aromatic turkey broth
- Place the turkey wings, neck, onion, thyme, parsley and water in a pot. Bring to a boil then reduce heat and simmer for 1 hour.
- Strain the broth through a fine mesh strainer. You should have about 4 cups of broth.
Deglaze the roasting pan
- Remove your roasted turkey from the pan and place on a cutting board to rest. Place the roasting pan across two burners on the stove on medium heat.
- Pour 1 cup of the turkey broth into the pan. Use a wooden spoon to scrape up all the browned bits stuck to the bottom.
- Pour the liquid from the pan through a fat separator. Let sit for 5 minutes so the fat rises to the top.
Make the roux
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute until fragrant and slightly browned.
Finish the gravy
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Whisk in 4 cups of turkey broth and the defatted drippings from the roasting pan.
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Simmer over medium heat for 5-10 minutes, whisking frequently, until thickened slightly.
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Stir in 1 Tbsp fresh thyme leaves. Season with salt and pepper to taste.
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For a smoother gravy, pour through a fine mesh strainer before serving. Transfer to a gravy boat or serving bowl.
And that’s it! With my easy method, you’ll have the most flavorful turkey gravy ready in under 30 minutes.
Turkey Gravy Tips
Here are some of my top tips for making flawless turkey gravy every single time:
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Use pan drippings – Drippings add the most flavor. Supplement with chicken or turkey broth if needed.
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Cook the roux – Cook the butter and flour for a minute or two to eliminate the raw flour taste.
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Whisk constantly – This prevents lumps from forming when adding the liquid.
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Simmer – Gentle simmering helps thicken the gravy gradually to the right consistency.
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Skim the fat – Use a fat separator or spoon the fat off the top for a healthier gravy.
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Strain for smoothness – Pouring through a fine mesh strainer removes any bits of skin or herbs.
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Season at the end – Taste and adjust seasoning only after finished cooking.
Follow these tips and my simple step-by-step method to make the most flavorful, silky smooth turkey gravy this Thanksgiving!
Frequently Asked Questions About Turkey Gravy
Here are answers to some of the most common questions I get asked about making turkey gravy:
What can I use if I don’t have enough drippings?
You can supplement the drippings with chicken or turkey broth as needed. For best flavor, use homemade broth or a high quality store-bought broth.
Do I really need to make broth with the wings and neck?
Simmering the wings and neck adds extra turkey flavor to the broth that you just can’t get from water alone. But you can skip this step in a pinch if short on time.
Can I use all water instead of broth?
Chicken or turkey broth is always preferable for more flavor in your gravy. But you can use all water if you don’t have broth on hand. Your gravy may turn out a bit less flavorful.
What if my gravy is too thin?
If your gravy isn’t thickening up enough, you can make another roux with equal parts butter and flour. Whisk it into the simmering gravy a little at a time until it reaches your desired consistency.
What if my gravy has lumps?
Lumps are easily avoided by cooking the roux sufficiently and whisking constantly when adding liquid. But if lumps occur, pour the gravy through a fine mesh strainer before serving.
Time to Enjoy Your Gravy!
How to make turkey gravy ahead of time, plus storing homemade gravy and reheating leftovers
- Make ahead turkey neck gravy can be made up to two days before the big day. Store it in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
- This Thanksgiving gravy can also be frozen for up to two months. To store it easily, pour the cooled gravy into a plastic freezer bag, flatten it out, and store it in the freezer. Before reheating, let it thaw overnight in the fridge, then whisk it to restore its smooth texture.
Shred the tender meat from the turkey necks and stir it back into the gravy for added texture and flavor. You can also reserve it to use in stuffing or serve it on the side.
Definitely! Turkey drippings add incredible flavor to turkey neck gravy. Simply strain the drippings to remove any fat and add them to your gravy base.
Yes! If you’re avoiding flour, you can use cornstarch as a thickener. Make a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water for every cup of liquid and whisk it into the simmering stock until thickened.
Why I love this recipe (and you will too!)
- If you have ever had to wait until the last minute to make gravy because you were waiting for the pan drippings, you will love that you can make this turkey gravy well ahead of the big day—one less thing to worry about.
- It’s a great way to save money and reduce food waste because you can use the veggies that might be past their prime in your vegetable crisper.
- You can enjoy the heavenly smell of the turkey stock cooking, making your house smell like Thanksgiving well before the big day. And it makes a gravy that is pure golden deliciousness and the glue that ties your Thanksgiving feast together.