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A gravy boat filled with brown turkey neck gravy in front of a roasted turkey, with the recipe title and Experimental Homesteader.

Homemade Turkey Neck Gravy (While the Turkey Roasts)

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My mother's old-fashioned turkey neck gravy began with one turkey neck simmered in about four cups of water for roughly four hours, seasoned with salt and pepper. She thickened about half a cup of turkey roasting-pan drippings with flour and stirred in the neck broth. Exact flour measurements weren't recorded, so use the texture as your guide.

  • Total Time: 4 hours 20 minutes
  • Yield: Yield varies; roughly 2 to 3 cups

Ingredients

Units Scale
  • 1 turkey neck, thawed if frozen
  • About 4 cups water, with more if needed during simmering
  • Salt and black pepper, to taste
  • About 1/2 cup drippings from the roasted turkey pan (juices and some fat)
  • All-purpose flour, a little at a time, enough to thicken the drippings into a smooth base
  • Hot strained turkey-neck broth, as much as needed to reach the desired gravy consistency

Instructions

  1. Place the turkey neck in a saucepan with about 4 cups of water. Season with salt and pepper.
  2. Bring to a boil, lower the heat, partly cover, and simmer gently for about 4 hours while the turkey roasts. Add a little water as necessary to keep the neck covered.
  3. Remove the neck and strain the broth, keeping it hot. Carefully discard the bones; the meat may be saved if desired.
  4. When the turkey is cooked, transfer about 1/2 cup of its roasting-pan drippings to a saucepan. If they are mostly fat, skim off some excess fat; if there is very little fat, a little butter can help the flour mix smoothly.
  5. Warm the drippings and whisk in flour gradually, just until a smooth thickened base forms. Stir and cook briefly to remove the raw-flour taste.
  6. Gradually whisk in hot turkey-neck broth, adding a little at a time until the gravy has the consistency you like. Simmer while stirring for approximately 5 to 10 minutes.
  7. Taste, adjust salt and pepper, and serve hot. If desired, stir in finely chopped cooked neck meat after removing all bones.

Equipment

Notes

  • The turkey neck, approximately 4 cups water, about 4 hours simmering, salt and pepper, approximately 1/2 cup turkey drippings, and flour added by feel are remembered family details. There was no recorded measurement for the flour.
  • Amounts and finished yield vary depending on evaporation and the amount of drippings. Add broth gradually and judge the texture rather than relying on a fixed amount.
  • If the drippings are very lean, a little butter can help form a smooth thickener; this is a practical option rather than a remembered part of the original method.
  • Refrigerate gravy within 2 hours; use within 3 to 4 days or freeze. Bring leftover gravy to a rolling boil when reheating.

Nutrition

  • Serving Size: 1/4 cup, approximate

Find it online: https://experimentalhomesteader.com/turkey-neck-gravy-recipe/

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