Turkey Gravy for Your Thanksgiving Meal

This make-ahead turkey gravy is the perfect addition to your holiday feast! For some reason, I am the kind of cook who doesn’t wait until the turkey is finished. I don’t even need the drippings to make the gravy. Instead, I buy some of the turkey necks and use them to make the gravy three days ahead of time! 

This makes it easy to prepare and can be made ahead of time so you can enjoy spending time with your guests without stress. With just a few simple ingredients, you can have a rich and flavorful gravy that everyone will love. So don’t wait until the last minute – get this gravy started early and sit back and relax on Thanksgiving Day. Your taste buds will thank you!

How to Make an Easy Turkey Gravy? 

I got two large necks and asked the butcher to cut them into small pieces so I could fit them in the pan. First, I brown the turkey necks on all sides over the stove first to seal in the caramelized flavor. Then add the vegetables with the herbs and seasoning and add some turkey or chicken broth. I cover the pan and cook it in the oven for about 45 minutes. 

Once the turkey necks and vegetables are finished baking, I let them rest for 20 minutes before straining. You should be left with 4 cups of broth/drippings. I don’t skim the dripping; there is not much when only using the neck. But feel free if you want to skim out the fat! Let the dripping sit a bit and use a spoon to spoon it out! 

I used four tablespoons of butter with half a cup of flour to make the paste, then added the broth one cup at a time as you whisked to make sure a total of 4 cups, and at the end, I added half a cup of white wine surprise! 

How to Warm Gravy?

If you made the gravy ahead of time, you could warm it by heating it on the stove in a pot. Turn the heat to low and stir the gravy until it is warmed up and ready to be served. Don’t worry if the gravy has congealed. It is perfectly normal. Just break it apart with a silicone or wooden spoon and help it melt back into a rich sauce. The gravy will be ready to make your Thanksgiving meal complete in no time! 

How to Make Gravy Without Cornstarch?

If you don’t want to use cornstarch, you can also use pureed vegetables such as potatoes or winter squash. These starchy vegetables will help thicken your gravy so that it becomes the perfect consistency. Once you boil the vegetables, you can blend them or add them to a food processor and then stir a small amount into the sauce. 

What Should You Do With the Leftover Turkey Necks? 

You could remove the meat from the neck and shred it for the gravy or save it for later. I personally shredded the turkey necks and fed them to my dog, Mia. It was an early thanksgiving for her! 

What Can You Add to Turkey Gravy? 

You can make the gravy even better by adding some turkey drippings when you finally start to roast the turkey. You can also add various herbs, such as rosemary, thyme, sage, or parsley. Once the gravy is flavored with these herbs, strain it out for a flavorful gravy. You can also add some roasted garlic and blend it into the gravy. 

What to Serve With Gravy?

Of course, gravy is best served alongside other Thanksgiving recipes. Turkey and gravy are nearly inseparable as the gravy will make the turkey meat moist and succulent. The gravy can also be used as a dressing for other dishes, such as stuffing. You can even dip your vegetables in the gravy. 

Reviews

Ingredients:

Adjust Servings
4 to 5 pieces turkey neck (cleaned and dry)
1 cup chopped leek (a half stalk of the leak)
4 small carrots (cut into medium size pieces)
2 stalks of celery (chopped)
6 medium size portable mushrooms (chopped)
½ fennel (chopped)
4 cups either water or broth
6 tablespoons unsalted butter (2 to brown the turkey necks with and 4 to mix with the flour)
½ cup white wine
½ tablespoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh herbs like sage, thyme, and rosemary

Directions

1.
Preheat the oven to 400 F. Over medium-high heat, in a large deep skillet pan, add two tablespoons of butter, add the turkey necks, keep them on one side for 3 minutes until they start browning, turn them around and do the same thing all around.
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2.
Add the vegetables all at once, followed by salt, pepper, and fresh herbs. Mix all until the vegetable start softening, add the stock and bring to a boil. Cover and transfer to the oven and cook for 45 minutes!
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3.
Wait until it's cold enough to handle the strain of the liquid. You should have 4 cups.
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4.
Over medium-high heat in a medium size stock pan, melt the butter, add the flour, and whisk until the butter and flour come together as a paste.
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5.
Start adding the broth. Lower the heat to a boil as you whisk one cup at a time! Pour in the wine and mix!
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6.
Adjust the seasoning.
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Notes
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