turkey gravy from turkey necks recipe
The Best turkey gravy from turkey necks recipe
I have been making turkey gravy from turkey necks for years, and it is hands down the best way to get that deep, rich flavor without any fuss. My kids always ask for extra gravy on their mashed potatoes, and even my picky eater cleans his plate. This recipe is perfect for Thanksgiving or any Sunday dinner, and it is naturally high in protein and collagen from the necks, which is great for your joints and skin. I love that it uses simple ingredients you probably already have, and it comes together in under an hour.
Turkey necks are often overlooked, but they are full of flavor and make a silky, savory gravy that beats any store-bought version. My husband says it tastes like something from a fancy restaurant, but it is actually really easy to make. You just simmer the necks with some aromatics, then whisk in a little flour and broth. It is a foolproof way to get that homemade taste without stress.
This recipe has become a staple in our house because it is so versatile. You can use it for turkey, chicken, or even pork dishes, and it keeps well in the fridge for days. The health benefits are a nice bonus too, since turkey necks are lean and packed with nutrients. I honestly cannot imagine making gravy any other way now.
Turkey Gravy from Turkey Necks
A rich and savory gravy made from turkey necks, perfect for Thanksgiving or any family meal. This recipe yields a smooth, flavorful gravy that pairs beautifully with mashed potatoes or roasted meats.
🥘Ingredients
For the Gravy
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Turkey Gravy from Turkey Necks Works
This turkey gravy from turkey necks is always a good idea because it is so simple and packed with flavor. It works perfectly for family gatherings, from Thanksgiving to Sunday dinners, and everyone always asks for seconds. I hope this recipe becomes a favorite in your home too.
❓ Frequently Asked Questions About Turkey Gravy from Turkey Necks
1. Can I use frozen turkey necks for this recipe?
Yes, you can use frozen turkey necks. Just thaw them in the refrigerator overnight before cooking, or add them directly to the pot and increase the simmering time by 10-15 minutes.
2. How do I make the gravy thicker or thinner?
To thicken the gravy, whisk in a mixture of 1 tablespoon flour and 1 tablespoon cold water (slurry) and simmer for 2-3 minutes. To thin it, add a little more broth or water until it reaches your desired consistency.
3. Can I make this gravy ahead of time?
Absolutely. You can make the gravy up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stove, whisking in a splash of broth if needed.
4. What can I use instead of turkey necks?
If you cannot find turkey necks, you can substitute with chicken wings or backs. They will give a similar rich flavor and body to the gravy.
5. Is this gravy gluten-free?
No, this recipe uses all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch. Use 1 tablespoon cornstarch mixed with 2 tablespoons cold water for every cup of liquid.
