- Turkey neck, heart and gizzards
- Melted butter
- Turkey drippings
- Salt + pepper
- While you’re prepping your turkey for roasting, set the neck, heart and gizzards in a stock pot
- Add celery, onion and carrot and cover well with water and cook at a simmer the night before or morning of Thanksgiving. This will take at least 90 minutes to 2 hours.
- Strain to save the liquid and put all the parts aside. Chop the gizzards finely and pull the meat from the turkey neck and set aside.
- Make a roux of melted butter, flour, salt and pepper in a saucepot.
- Once the turkey is roasted, slowly drain the drippings into the pan (at medium-high heat) with roux whisking continuously so it doesn’t get lumpy.
- Add in the gizzards and neck meat (Don’t get grossed out – this is going to be most delicious item on your holiday menu – good taste is worth icky-ness in cooking).
- Whisk the bottom of the pan, making sure to get the brown bits stuck to pan, and continue to whisk.
- Once it is about as thick as heavy cream, add salt and pepper to taste. If gravy gets too thick, thin it with more poultry stock.