Turkey Neck Gravy

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Prep Time15

Cook Time1 45

Total Time2

Course: Side Dish

Servings: 2 oz portions

Calories: 65kcal

Ingredients

1 turkey neck
5 cups chicken stock
1 sprig fresh rosemary
2 sprig fresh thyme
3 large fresh sage leaves
1 bay leaf
4 cloves garlic crushed
4 oz yellow onion about ½ medium size onion, coursely chopped
½ tsp black pepper
¼ tsp crushed red pepper
1 cup turkey drippings greased skimmed
5 tbsp unsalted butter
5 tbsp flour
4 dashes Tabasco

Instructions

In a medium sauce pan, add turkey neck, chicken broth, rosemary, thyme, sage, bay leaf, garlic, and yellow onion. Let simmer on medium low heat for 1½ hours. Remove turkey neck and let cool enough to handle. Strain the rest of the liquid into a container, discarding the herbs, garlic, and onion.
Remove meat from turkey neck, shred, and add to the broth. Add drippings from turkey (I like to put the drippings in a glass measuring cup to let settle, then I skim the grease that rises to the surface before using).
In a large sauce pan (enough to hold all broth and dripping mixture), melt butter on medium heat. Add flour and whisk for about 5 minutes, just enough for the flour to start to turn a light tan (this will prevent your gravy from having a raw flour taste). Slowly add broth mixture, one ladle at a time, constantly whisking. Once all liquid has been added let simmer on medium low heat until desired thickness is achieved, about 4-5 minutes. Add black pepper and Tabasco! Enjoy!

Notes

This recipe can be made without the drippings if you haven't roasted a turkey prior to making the gravy. Simply substitute with more chicken broth, adjusting herbs accordingly since you are losing the flavor of the drippings.

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