Turkey Neck Gravy

Ingredients

• 8 medium turkey necks (medium-sized)
• olive oil (a little, to coat the turkey necks)
• salt (to season the turkey necks; plus a good pinch later)
• black pepper (to season the turkey necks)
• garlic (a little)
• 1 onion (quartered)
• water (enough to cover the necks in the pot; also use some to loosen browned bits from the roasting pan)
• leek top
• vegetable scraps
• fresh herbs (the source names sage and rosemary)
• sage (fresh; amount unspecified)
• 1 tsp rosemary (fresh, for the gravy)
• 2 bay leaves (a couple)
• 12 tbsp butter (4 tbsp to start, 4 tbsp added with the rosemary, and about 8 tbsp with the flour)
• 1 onion (finely chopped)
• 8 tbsp all-purpose flour (about 8 tablespoons)
• 8 cup turkey broth (add more if needed; approximately 10–11 cups broth are yielded)
• turkey meat (meat picked from the cooked necks, finely chopped; amount unspecified)
• whiskey or brandy (a little shot; use either whiskey or brandy)

Steps

1. 1

   Heat the oven to 400°F (about 200°C). Place the turkey necks in a roasting pan and coat them with a little olive oil.

2. 2

   Season the necks with salt and pepper. Add the garlic and quartered onion to the pan.

3. 3

   Roast for 1 hour. Halfway through, take the pan out and turn the necks over.

4. 4

   After roasting, add some water to the pan and scrape up the browned bits and juices from the bottom.

5. 5

   Transfer the turkey necks and pan juices to a large pot. Add enough water to cover the necks, along with the leek top, vegetable scraps, sage, rosemary, and bay leaves.

6. 6

   Bring the pot to a boil, then turn the heat to low and cover. Check after 2 hours; the stock cooks for about 3 hours total, until the turkey meat falls apart.

7. 7

   Remove the necks from the pot. Once cool enough to handle, pick all the turkey meat from the bones and save it. Return the neck bones to the pot.

8. 8

   Cook the stock on the lowest heat overnight.

9. 9

   Drain the stock and reserve the broth; the yield is about 10–11 cups.

10. 10

    Melt 4 tablespoons of butter in a pot or large saucepan. Add the finely chopped onion, but do not salt it yet. Cook, stirring as needed, until the onion is golden brown and caramelized.

11. 11

    Add another 4 tablespoons of butter, a good pinch of salt, and the fresh rosemary. Cook for about 1 minute so the rosemary releases its flavor into the butter.

12. 12

    Add about 8 tablespoons of flour and cook for 2–3 minutes.

13. 13

    Slowly pour in 8 cups of turkey broth, stirring continuously. Let the gravy cook for about 30 minutes, checking how it thickens before adding more broth if needed.

14. 14

    Finely chop the reserved turkey meat and add it to the gravy.

15. 15

    Add a little shot of whiskey or brandy. Simmer for another 10 minutes, then serve. For thicker gravy, cook it a little longer.

Notes

The broth simmers on the lowest heat overnight. The source does not specify quantities for several stock ingredients, oil, seasoning, turkey meat, or the whiskey/brandy. It says the strained broth yields about 10–11 cups and starts the gravy with 8 cups, adding more only if needed.

Nutrition per serving

• American
• gravy
• Thanksgiving
• holiday
• simmered
• make-ahead