gravy-sauces

Turkey Gravy with Pan Drippings and Shredded Turkey Neck

A rich, classic turkey gravy made from the flavorful pan drippings of a roasted bird and the deeply seasoned broth created by simmering the turkey neck. The neck meat is shredded and folded into the gravy for added body and savoriness. Thickened with cornstarch for a smooth, silky texture, this gravy is easy, reliable, and perfect for holiday dinners, roasted turkey meals, or anytime you want a comforting homemade sauce.

Servings: 2–3 cups gravy
Total Time: 40 min
Pan: saucepan

Ingredients

Turkey Gravy
  • 1 turkey neck (from the roasted bird)
  • 4 cups water
  • Turkey pan drippings (from roasting pan)
  • 1–2 tablespoons cornstarch
  • 2–4 tablespoons cold water (for slurry)
  • Salt, to taste
  • Black pepper, to taste
  • Poultry seasoning or thyme (optional)
  • Garlic powder or onion powder (optional)
Turkey Gravy with Pan Drippings and Shredded Turkey Neck

Instructions

  1. Place the turkey neck in a medium saucepan and add 4 cups water. Add optional seasoning such as a pinch of salt, poultry seasoning, or thyme.
  2. Bring to a boil, then reduce to a simmer and cook the turkey neck for 20–30 minutes until the meat is tender.
  3. Remove the turkey neck and let it cool. Once cool enough to handle, pull or shred the meat from the bone and set aside.
  4. Strain the cooking liquid and reserve 2–3 cups of the turkey neck broth to use as the base for the gravy.
  5. Pour the turkey pan drippings from the roasting pan into a measuring cup. Skim excess fat if desired, leaving the flavorful drippings.
  6. Combine the pan drippings with 2–3 cups of the turkey neck broth in a saucepan and bring to a gentle simmer.
  7. In a small bowl, whisk together 1–2 tablespoons cornstarch with 2–4 tablespoons cold water to make a slurry, stirring until smooth.
  8. Slowly pour the cornstarch slurry into the simmering broth, stirring constantly, until the gravy thickens to your desired consistency.
  9. Stir the shredded turkey neck meat into the gravy and reduce heat to low.
  10. Season to taste with salt, black pepper, garlic powder, onion powder, or a small pinch of poultry seasoning.
  11. Serve warm over turkey, mashed potatoes, or dressing.

Notes

  • If the gravy becomes too thick, thin it with additional turkey neck broth or water.
  • Cornstarch thickens quickly—add slowly so the gravy doesn’t over-thicken.
  • For deeper flavor, scrape the browned bits from the roasting pan into the drippings before adding to the broth.
  • The shredded turkey neck adds body and richness but can be left out if you prefer a smoother gravy.
  • You can add a splash of heavy cream for a creamier gravy.