A rich, flavorful homemade turkey neck gravy recipe offers a deep, savory alternative to traditional turkey dishes. The process begins with roasting turkey necks alongside aromatic vegetables and herbs to create a robust stock, which is then strained and used as the base for the gravy. Butter, onions, flour, and a touch of whiskey are combined to thicken and enhance the sauce, with the option to incorporate leftover turkey drippings for extra depth. Ideal for those seeking a hearty, homemade twist on holiday or everyday meals, this method transforms simple ingredients into a luxurious, meaty gravy.
Read the full recipe here: https://dobbernationloves.com/food-drink/homemade-turkey-neck-gravy-recipe/ Ingredients Stock 8 Large Turkey Necks 2 Spanish Cooking Onions skin on cut into quarters 2 Carrots cut into thirds 3 Celery Stocks cut into thirds 3 sprigs Rosemary Sprigs 1/2 bunch Fresh Thyme 1/2 bunch Fresh Sage Kosher Salt + Black Pepper 2 tbsp Olive Oil Gravy 6 tbsp Unsalted Butter 2 Spanish Cooking Onions finely chopped 5 tbsp All Purpose Flour 6 cups Turkey Neck Stock 2 cups Turkey Neck Meat chopped 1 oz Whiskey Kosher Salt + Black Pepper Instructions Stock Pat necks dry with paper towel and season generously with salt and pepper. Place them in a large roasting pan. Add in the onion, carrot, celery and fresh herbs. Drizzle over olive oil and cook in a 420 degree F oven for an hour. Turn the necks over half way through at the 30 minute mark. After roasting for an hour they should be dark brown and roasted on both sides. Take the largest pot you have and add in everything from the roasting tray and fill with water. Bring to a boil, add 1 tablespoon of salt and turn to low and cover. Simmer for about 2-3 hours or until the meat comes easily off the bone. Remove the necks and set them aside to cool. Strain the broth and discard the vegetables. Once the necks are cool enough to handle, pull the meat off the neck bones. Finely chop the meat with a chefs knife and place 2 cups of the meat in a bowl. Set aside. Gravy In a large pot, melt the butter with 2 finely chopped onions. Cook on medium low for 30 mins or until they turn a light golden brown. Add the flour and stir for 3-4 minutes. Slowly add in the stock using a soup ladle, one cup at a time, whisking vigorously to avoid clumping. Add neck meat and shot of whiskey If you are roasting a turkey in the oven we recommend using a large spoon, tilting the pan and scooping the flavourful drippings into the gravy. Simmer the gravy for 20 minutes or until it reaches your desired thickness. Season with salt and pepper to taste before serving. submitted by /u/dobbernationloves [link] [comments]
