Neck & Gizzard Turkey Gravy

• Roasting pan or sheet pan for neck & gizzards
• Medium saucepan or small stockpot
• Fine mesh strainer
• Whisk and wooden spoon
• Heatproof measuring cup (for drippings)
• Ladle or small pitcher for serving

This follows your make-ahead method from the Thanksgiving master card: build a neck & gizzard stock first, then whisk it into a simple roux with day-of turkey drippings. Base amounts below are for about 10 servings.

• Turkey neck and gizzards from your bird, rinsed and patted dry
• yellow onion, roughly chopped
• carrot, roughly chopped
• celery stalks, roughly chopped
• neutral oil or melted butter
• low-sodium chicken or turkey stock (or enough water to cover, then reduce)
• 2–3 sprigs fresh thyme (or 1 tsp dried), 1 bay leaf

• unsalted butter
• all-purpose flour
• 1–2 cups turkey pan drippings, separated from fat (top off with stock if you’re short)
• kosher salt, to taste
• black pepper, to taste
• Optional: a small splash of soy sauce or Worcestershire for extra depth

Season at the end after you’ve added pan drippings — they carry salt from the brine and turkey rub, so you don’t want to oversalt early.

• From the turkey: neck, gizzards, and pan drippings
• Produce: onion, carrot, celery, fresh thyme (optional), garlic if you like
• Pantry: chicken or turkey stock, butter, all-purpose flour, soy sauce or Worcestershire (optional), bay leaf, kosher salt, black pepper

1. 1. Roast the neck & gizzards. Heat the oven to 400°F (200°C). Toss the turkey neck, gizzards, onion, carrot, and celery with the oil and spread on a roasting pan. Roast 25–30 minutes, stirring once, until everything is nicely browned.
2. 2. Build the stock. Transfer the roasted neck, gizzards, and vegetables to a saucepan. Add the stock (or water), thyme, and bay leaf. Scrape up any browned bits from the roasting pan and add those too. Bring to a simmer, then cook gently 30–40 minutes to extract flavor.
3. 3. Strain & reserve. Strain the stock through a fine mesh strainer into a heatproof bowl or measuring cup, pressing on the solids to squeeze out all the flavor. Discard the solids (or chop any extra tender meat from the neck to stir back into the gravy if you like). You should have about 3–4 cups of rich stock — top up with a bit more stock if needed.
4. 4. Chill if making ahead. If you’re doing this the day before, chill the stock. Skim any fat that sets on top before finishing the gravy on Thanksgiving.
5. 5. Separate the pan drippings. After your turkey roasts, pour the drippings into a fat separator or measuring cup. Let the fat rise to the top, then spoon off most of it, saving the flavorful juices underneath.
6. 6. Make the roux. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2–3 minutes until the roux smells nutty and turns a light golden color (don’t let it burn).
7. 7. Whisk in stock & drippings. While whisking, slowly add the hot neck & gizzard stock and the defatted pan juices. Start with about 3 cups of liquid; you can add more later if you want a thinner gravy.
8. 8. Simmer & adjust. Bring the gravy to a gentle simmer and cook 5–10 minutes, whisking occasionally, until thickened and glossy. If it’s too thick, whisk in a splash of stock; if too thin, simmer a bit longer.
9. 9. Season and boost. Taste and season with salt and pepper. Add a small splash of soy sauce or Worcestershire if you want a little extra depth. Keep the gravy warm on low heat or in a small slow cooker until serving.

Gravy keeps in the fridge in an airtight container for 3–4 days. Reheat gently over low heat, whisking in a splash of stock or water if it has thickened. Leftover gravy is unreal over open-faced turkey sandwiches, mashed potatoes, or even breakfast hash.

Approximate values for one of ~10 servings from the base recipe. Actual numbers will vary with how much fat you skim, how salty your stock and drippings are, and how generously you pour. Not medical or diet advice.