Savory and flavorful turkey neck and giblet gravy to pour over everything!
carrots & celery
turkey giblets and backbone
salt & pepper
Sear the turkey backbone, wing tips and neck to get a nice crust.
Saute the vegetables and onion, 5 minutes. Then add the stock, and season with salt, pepper and thyme.
Add the turkey neck, backbone, wing tips and giblets back into the stock pot and let it simmer for 45 minutes.
Make the roux by melting the butter and adding the flour. This will thicken up turkey stock and make it into a gravy.
Drain the stock, saving the turkey neck and giblets. Remove meat from the neck and roughly chop it with the giblets. Add it back to the stock.
Add the roux a spoonful at a time into the stock, whisking it in well. The gravy will thicken more as it sets.