Turkey Gravy made without Drippings
If you don't use an oven to cook a turkey, it frees up your oven space for all other things. This leaves many cooks wondering how to make home-made gravy separately. My grandmother, Lucy, owned a
turkey farm. It was her belief that the
tastiest part of the turkey was the neck.
I decided to use turkey necks for the base of my Thanksgiving gravy to
make ahead and freeze (one less thing to do on Thanksgiving Day). Here is the recipe.
Turkey Gravy
Butter and butter flavored
spray
Three turkey necks*
Salt, pepper and garlic
powder
3 cups of chicken or turkey
stock
1 bottle of Heinz turkey
gravy
Sauté the turkey necks in the
butter over low heat. Sprinkle spices over the necks, then spray with the
butter spray. Turn over after about 30
minutes and continue cooking over low heat until the turkey necks are golden
brown on both sides. Lower heat to
simmer and pour in the chicken or turkey stock and the Heinz gravy. Simmer for several hours. Turn heat off, leave on stovetop
overnight. In the morning, simmer again
for several hours.
Take off heat. Remove turkey necks and discard them.
*Note that I went to my local turkey farm for fresh turkey necks. You can also freeze the necks from commercially sold turkeys, allow them to thaw and work the gravy with them. I also added heavy cream and a tablespoon of butter when finishing the gravy.
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