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Comforting Turkey Neck and Giblet Gravy Recipe Easy Homemade from Scratch

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A rich and flavorful turkey neck and giblet gravy made from scratch, perfect for holiday dinners or cozy family meals. This recipe uses simple ingredients and slow simmering to create a comforting, velvety gravy.

Ingredients

Scale
  • Turkey necks and giblets (heart, liver, and gizzard), fresh or properly thawed
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or cornstarch/gluten-free flour blend for gluten-free option)
  • 1 small yellow onion, finely chopped
  • 1 celery stalk, diced
  • 1 small carrot, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth or turkey stock
  • 1 teaspoon fresh or dried thyme
  • 1/2 teaspoon fresh or dried sage
  • Salt and freshly ground black pepper, to taste
  • Optional: 1-2 tablespoons white wine or sherry

Instructions

  1. Rinse the turkey neck and giblets under cold water. Remove any membranes or excess fat. Pat dry with paper towels. Finely chop the giblets except the liver, which will be added later. Set aside.
  2. In a large saucepan or Dutch oven, add turkey neck, giblets (except liver), diced onion, celery, carrot, and garlic. Cover with about 4 cups of water or chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 45-60 minutes, skimming any foam or impurities.
  3. Strain the broth through a fine mesh strainer or cheesecloth to separate solids from liquid. Reserve the broth and discard solids or save turkey neck meat for another use.
  4. In the same pot, melt 2 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and stir continuously for 3-4 minutes until roux is golden and nutty but not burnt.
  5. Gradually whisk in the reserved broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
  6. Finely chop the reserved liver and stir into the gravy. Cook for another 3-4 minutes. Add thyme, sage, salt, and pepper to taste. Stir in white wine or sherry if using.
  7. Adjust consistency by adding broth or water if too thick, or simmer longer if too thin.
  8. Taste and adjust seasoning. Serve warm over mashed potatoes, roasted turkey, or stuffing.

Notes

Simmer the turkey neck and giblets slowly to extract maximum flavor. Skim foam for a cleaner broth. Add liver last to avoid graininess. Use fresh herbs for best flavor. Roux should be golden, not burnt. Adjust thickness with broth or water. Can be made ahead and reheated gently. Gluten-free and low-carb substitutions available.

Nutrition

Keywords: turkey neck gravy, giblet gravy, homemade gravy, holiday gravy, turkey gravy recipe, comfort food, easy gravy

Find it online: https://elvafood.com/comforting-turkey-neck-and-giblet-gravy-recipe-easy-homemade-from-scratch/