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

Description

This Turkey Neck Gravy recipe delivers rich, savory flavors by utilizing turkey neck, giblets, and fresh vegetables, simmered into a flavorful broth and thickened into a silky gravy. Perfect for serving with roast turkey or mashed potatoes, this homemade gravy adds depth and comfort to your holiday or weeknight meals.

Ingredients

Units Scale

Main Ingredients

1 turkey neck
Turkey giblets (heart and gizzard diced small; liver optional)
1/2 large onion, cut into chunks
1 cup carrots, diced
1 cup celery, diced
4 cups water
Salt and pepper, to taste

For Sautéing and Thickening

3 tablespoons butter, divided
2 tablespoons all-purpose flour

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Instructions

Prep Giblets: Rinse the turkey giblets and pat them dry thoroughly using paper towels to remove excess moisture and ensure even browning.
Brown Giblets and Vegetables: In a medium saucepan or stock pot, melt 1 tablespoon of butter over medium heat. Add the turkey neck, giblets, and onion chunks. Sprinkle with salt and pepper, then sauté until the turkey parts and onions are browned and fragrant.
Simmer with Vegetables: Add diced carrots, celery, and 4 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer gently for 30-40 minutes to extract maximum flavor from the turkey and vegetables.
Separate Meat and Strain Broth: Remove the turkey neck from the pot. Once it’s cool enough to handle, pick the meat from the bones and set aside. Pour the contents of the pot through a fine mesh sieve, reserving the liquid (broth) in a bowl. Discard the vegetable solids, but pull out the giblet pieces and combine them with the reserved neck meat.
Prepare Roux: In a clean saucepan, melt the remaining two tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and cook, stirring frequently, until the mixture is golden and fragrant, forming a roux.
Make Gravy: While whisking constantly, slowly pour the strained broth into the roux. Continue to cook and whisk over medium heat until the gravy thickens to your desired consistency.
Finish and Serve: Add the reserved turkey neck and giblet meat to the gravy. Stir well and heat through, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed, then serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth as needed to thin.
If your turkey comes with more than one heart or gizzard, add all the giblets for a richer gravy.
The gizzard has a tough membrane—remove it by slicing parallel to the membrane before dicing.
You can include the liver in your gravy if you like its flavor, but it can make the gravy slightly more intense.

Nutrition

Serving Size: 1/2 cup
Calories: 56
Sugar: 1g
Sodium: 61mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1.2g
Trans Fat: 0.2g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 11mg