Simple Recipes for Every Day
Turkey Gravy

- Serves: 8
- Prep Time: 5 min
- Cook Time: 1 hr 15 min
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 turkey necks
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 sprigs fresh flat-leaf parsley
- 1 medium onion, quartered
- 2 celery ribs, cut into 2-inch pieces
- 1 medium carrot, cut into 2-inch pieces
- 1 teaspoon chicken bouillon
- ½ cup pan drippings from a roast turkey
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Method
In a large pot, heat the olive oil over medium-high heat until glistening. Cook the turkey necks until golden brown, scraping any bits off the bottom of the pan, about 4 minutes. Add 5 cups water, thyme, bay leaf, parsley, onion, celery, carrots and bouillon, stir to combine. Increase the heat to high and bring to a boil. Turn the heat to low and simmer uncovered until the turkey neck is cooked through, about 60 minutes.
Place a fine mesh strainer over a large bowl and strain the stock, set aside.
Set the pot over medium-high heat. Add the butter along with the turkey pan drippings and bring to a boil. Reduce the heat to medium-low and add the flour and whisk continuously until smooth and golden brown, about 3-4 minutes.
Very slowly add the turkey stock, whisk until combined. Stir in the salt and pepper. Increase the heat to medium and simmer, whisking occasionally until the gravy has thickened, about 5 minutes. Serve warm.
Note: For an additional turkey neck, ask behind the meat counter they should usually have some this time of year.
(You can simmer longer but you’ll need to add about 1 cup of water per hour to have enough stock to make your gravy).
Makes about 4 cups.