Do you like sauce? Yes, yes you do. An excellent accompaniment to your exquisite Thanksgiving turkey is this delicious, velvety gravy. There are a few ways to go about making it: neck, wings, or a combination of both. Although most of the time the turkeys in stores come packed with the neck and some gizzards in the cavity you can also find separate necks for sale. Another option would be to use wings which are also sold separately. The added benefit of using wings is that after we make the stock we can shred the extra meat from them to add them back to our pot and make an extra meaty gravy.
- Turkey necks and/or wings
- 1 liter water
- 1 bay leaf
- 1 garlic clove
- 2 tablespoons butter
- 1 onion, diced or very thinly julienned
- 1 tablespoon all purpose flour
- Salt (to taste)
- Pepper (to taste)
- Hot pepper/pepper flakes/cayenne (to taste)
- Sear turkey necks in a sauce pan on medium-high heat about 3 minutes per side or until golden brown.
- Add 1 liter of water, bay leaf, garlic clove, and bring up to a boil.
- After the water starts boiling drop the heat down to low and keep on a low simmer for one hour. If any foam rises to the top while simmering then remove it with a spoon or ladle.
- Once the hour is up strain the stock into a separate container and set aside. At this point the turkey necks, bay leaf, and garlic clove can be discarded while the wings can be kept if you choose to shred the meat off into the final gravy.
- In the same pot melt the butter over medium heat.
- Once the butter is mostly melted and well heated through add the onions along with the thyme and saute for roughly 5 minutes or until onions become translucent.
- Next up the flour should be added in and cooked for about minute making sure no raw flour is visible.
- Pour the turkey stock slowly into the pot while stirring.
- At this point it is up to you to decide how thick you want the gravy to be. If you want it a bit more liquidy then let it simmer for a couple of minutes. If you want a very thick and hearty gravy then keep simmering until it reduces by 1/4 to 1/3. Or even 1/2 though that might be too much but hey, you do you. All of that said keep in mind that the gravy will also be thickening up a bit more while it's cooling so take that into account. Finally it is time to actually season the gravy. Add salt and pepper to taste as well as any heat via fresh chilies, chili flakes, cayenne, etc. The reason we're adding all of the seasoning at the end is that if it's added in the very beginning then everything will intensify as it reduces thus becoming overly salty and spicy.
- Pour that bad boy in your favorite gravy dish and serve it alongside your dope (af) Thanksgiving meal that is fit for kings!