Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy!
Ingredients :
4 turkey necks raw
1 large yellow onion unpeeled and quartered
2 ribs celery chopped
2 medium carrots chopped
2 bay leaves
1 ½ teaspoons poultry seasoning
1 teaspoon black peppercorns
1 teaspoon salt
4 cups reduced sodium chicken broth
1 ½ cups water
1 handful fresh herbs any combination of parsley, rosemary, thyme, sage, optional
Gravy
½ cup turkey drippings * or butter
½ cup all-purpose flour
½ teaspoon ground sage
4 cups turkey neck broth above
Directions :
To Make the Broth
In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides.
Add the onion, celery, carrot, and seasonings. Stir in broth and water.
Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes.
Strain the broth and discard the necks and vegetables.
To Make the Gravy
In a medium saucepan, combine the ½ cup of fat from the turkey drippings or butter (or use a combination of both to make a total of ½ cup) over medium heat. Add the flour and sage and cook, while stirring, until the flour starts to lightly brown, about 3 to 4 minutes.
Once browned, gradually add any juices from the turkey and the strained broth, stirring until very smooth after each addition. It will seem very thick and pasty at first, continue slowly adding the broth and stirring until smooth.
Once all of the broth is added, let the gravy simmer over medium-low heat until thickened to desired consistency.
