Southern Turkey Neck and Giblet Gravy

Course: Sauce

Cuisine: American, Soul Food

Prep Time: 10

Cook Time: 1 35

Total Time: 1 45

Servings: servings

Calories: 61kcal

Author: Jazzmine Woodard

Beautifully rich, yet simple giblet gravy recipe for turkey, mashed potatoes, and more!

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Equipment

1 large pot or saute pan
1 kitchen spoon
1 strainer optional

Ingredients

giblets and turkey neck from one turkey
4 cups chicken broth or other poultry broth, like turkey, duck, or goose
¼ cup unsalted butter
½ onion diced
½ teaspoon rubbed sage
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon mushroom powder
½ teaspoon dried basil
¼ teaspoon ground thyme
1 bay leaf
sea salt to taste
¼ cup all-purpose flour

Instructions

Make the Giblet Stock: Add the turkey neck, giblets, and broth to saucepan over medium-high heat. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for an hour.
giblets and turkey neck, 4 cups chicken broth
Remove the pot from heat, strain the solid pieces out of the broth, and set aside.
Build the Roux: Return the pot to the stovetop over medium heat, and add the butter. Once the butter has melted, add the onion and spices and cook until fragrant (about 2-3 minutes), then whisk in the flour until dissolved.
¼ cup unsalted butter, ½ onion, ½ teaspoon rubbed sage, ½ teaspoon black pepper, ½ teaspoon dried oregano, ½ teaspoon mushroom powder, ½ teaspoon dried basil, ¼ teaspoon ground thyme, 1 bay leaf, sea salt, ¼ cup all-purpose flour
Finish the Gravy: Let the roux develop until the flour starts to turn golden brown (about another three minutes), then stir in the strained stock. Continue cooking for 15-20 minutes, or until the gravy is thickened and bubbly. Taste test, and adjust seasonings as needed.

Notes

Modifications

I like to use sweet yellow onion, like Vidalia, in this recipe. But you can use any type of white or yellow onion or even shallot for similar flavor. I don't, however, recommend using red onion.

Storage

To store, let the gravy come to room temperature, then transfer it to an airtight container and refrigerate. Keeps for up to four days.

Because this is a broth-based gravy, it will keep well in the freezer for up to three months when stored in an airtight, freezer-safe container. I recommend freezing in portions with Souper Cubes for easier reheating later!

Nutrition