Can I make this gravy with chicken instead of turkey?

Absolutely! Chicken necks and giblets work wonderfully in the same way, delivering a similar depth of flavor. Just use whatever is on hand.

Is it okay to leave out the liver?

Of course. The liver adds a distinct, almost earthy richness, but it’s entirely optional, so if you’re not a fan, simply skip it—the gravy will still be delicious.

My gravy is too thick/thin—how can I fix it?

If it’s too thick, add a little more water or broth (just a splash at a time) and whisk over heat until smooth. If it’s too thin, keep simmering to reduce, or whisk a bit more flour into a cold liquid (water or milk) and stir it in to thicken.

What’s the best way to avoid lumps in gravy?

Always add your strained broth slowly to the roux while whisking constantly. Warm broth also helps blend everything smoothly and quickly.

Turkey Neck Gravy Recipe - LittleSpoonBites

There’s something deeply satisfying about a rich, velvety turkey neck gravy—it’s the under-appreciated star that brings comfort and flavor to any meal, especially on busy weeknights when you want delicious home-cooked results without a lot of fuss. This recipe is not just for holidays—it’s a quick, cozy way to use up those turkey parts that often get overlooked, turning humble ingredients into pure liquid gold. With tender, savory bits of turkey neck and giblets, a base of sweet carrots and celery, and a buttery roux to tie everything together, this gravy is irresistibly good and unbelievably easy. Let’s bring out those big flavors, and you’ll wonder why you ever reached for a jarred gravy in the first place.

Why You’ll Love This Recipe

Incredibly Simple: No fancy ingredients or techniques needed; this gravy comes together with everyday basics, making it perfect for weeknights.
Big, Bold Flavor: Using both the neck and giblets (heart, gizzard, and if you want, the liver) leads to depth you simply can’t get from a packet.
Fast Yet Homemade: From start to finish, you’ll have this gravy bubbling away in under an hour, with most of it hands-off simmering.
Versatile & Comforting: Perfect over mashed potatoes, turkey, biscuits, or even as a dipping sauce—this gravy is a game-changer for any meal.

Ingredients You’ll Need

Here’s what brings this turkey neck gravy to life:

Turkey Neck & Giblets: These provide incredible depth and natural richness to your gravy. Tip: Save both the neck and any giblets (heart and gizzard—add the liver only if you love a deeper flavor) from your turkey.
Onion: Adds sweetness and aroma as it browns with the turkey bits. Essential for heartiness.
Carrots: Their natural sweetness balances the savoriness and brings color to your gravy. They’ll simmer away and lend subtle body.
Celery: Classic aromatic that adds freshness and earthiness to the broth.
Butter: Used twice—first for browning and then as the luscious base for your roux. Unsalted is best so you can control saltiness.
Salt and Pepper: Bring out all the flavors. Tip: Season as you go—taste matters!
All-Purpose Flour: Thickens the gravy, creating that dreamy, silky texture.
Water: Forms the base of your broth. If you want extra richness, swap some for low-sodium chicken or turkey stock.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make it yours? Try these swaps and ideas:

Herby Gravy: Toss in a bay leaf or a sprig of thyme while simmering for a subtle herbal note.
Broth Boosted: Replace some of the water with store-bought chicken stock for even more intensity if you don’t have enough giblets.
Vegetarian Option: For holiday feasts with vegetarian guests, skip the turkey neck and giblets—use a mix of roasted mushrooms and extra veggies to add umami and richness, and use vegetable broth.
Spiced Version: Stir in a pinch of smoked paprika or a dash of poultry seasoning when browning the meat for extra depth.

How to Make Turkey Neck Gravy

Step 1: Prep the Turkey Pieces

Rinse the turkey neck and giblets (heart and gizzard), then pat them dry—I know, it’s just a few extra seconds, but it makes browning easier and tastier. Dice any larger giblet pieces into bite-sized bits.

Step 2: Build Your Flavor Base

In a saucepan or medium stockpot, melt a tablespoon of butter over medium heat. Add the turkey neck, giblets, and onions. Sprinkle with salt and pepper, and brown everything until it gets golden and your kitchen smells incredible.

Step 3: Simmer for Richness

Add diced carrots and celery, then pour in water. Bring the mixture to a boil, then reduce the heat and simmer gently, covered, for 30-40 minutes. All the flavors meld together into a flavorful broth.

Step 4: Strain and Pick

Remove the turkey neck—just let it cool, then pick the tender meat off the bones. Strain the cooking liquid through a fine mesh sieve and collect the giblet and veggie pieces. Add those lovely neck meat morsels and chopped giblets back together (discard any bones and unwanted bits).

Step 5: Make the Roux

In another saucepan, melt the remaining two tablespoons of butter. Sprinkle the flour on top and cook, stirring constantly, until it’s a deep golden color (don’t rush—this is where flavor happens).

Step 6: Finish the Gravy

Slowly whisk in your strained broth, stirring until the gravy thickens up and coats the back of a spoon—hello, luscious texture! Add the reserved neck and giblet pieces and let everything heat through.

Your gravy is ready to serve!

Pro Tips for Making the Recipe

Really brown your meat and veggies—don’t skimp on this step; it layers in tons of flavor and color.
Whisk constantly when adding flour—no one likes a lumpy gravy. Have your broth warm so it incorporates smoothly.
Season at the end—when the gravy is thick and everything’s together, give it one last taste and adjust the salt and pepper.
For an even silkier gravy, run it through a mesh strainer again before serving, removing any chunky bits (though I love them for rustic texture).

How to Serve

This turkey neck gravy begs to be poured generously over fluffy mashed potatoes, buttery biscuits, or juicy slices of roast turkey, but don’t stop there! It’s an amazing topping for stuffing, open-faced sandwiches, or even spooned onto rice or roasted veggies. If you want to impress, a sprinkle of fresh parsley on top adds color and a lovely herbal lift.

Make Ahead and Storage

Storing Leftovers

Cool the gravy completely and store it in an airtight container in the refrigerator for up to 3 or 4 days. It reheats beautifully!

Freezing

You can also freeze turkey neck gravy—simply pour into a freezer-safe container or bag, leaving a little space for expansion. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or in the microwave. Add a splash of water, milk, or broth to loosen if it’s become thicker in the fridge, and give it a good stir as it warms.

FAQs

Can I make this gravy with chicken instead of turkey?

Absolutely! Chicken necks and giblets work wonderfully in the same way, delivering a similar depth of flavor. Just use whatever is on hand.
Is it okay to leave out the liver?

Of course. The liver adds a distinct, almost earthy richness, but it’s entirely optional, so if you’re not a fan, simply skip it—the gravy will still be delicious.
My gravy is too thick/thin—how can I fix it?

If it’s too thick, add a little more water or broth (just a splash at a time) and whisk over heat until smooth. If it’s too thin, keep simmering to reduce, or whisk a bit more flour into a cold liquid (water or milk) and stir it in to thicken.
What’s the best way to avoid lumps in gravy?

Always add your strained broth slowly to the roux while whisking constantly. Warm broth also helps blend everything smoothly and quickly.

Final Thoughts

Turkey neck gravy transforms the simplest ingredients into something truly special—full of deep, savory flavor and rich enough to elevate any meal. It’s quick, it’s easy, and it will make you feel like a kitchen hero, even on the busiest of nights. Don’t be shy—give it a try the next time you have turkey fixings on hand, and savor every spoonful!