Homemade Stock Turkey Gravy

  • 2 Tablespoons-Olive Oil
  • 1 Each-Neck Bone-saved from turkey, cut into 4 pieces
  • 1 Each-Carrot-cut into large pieces
  • 1 Each-Celery Stalk-cut into large pieces
  • 1 Each-White Onion-quartered
  • 3 Cloves-Garlic-smashed
  • 5 Cups-Water
  • 1 Teaspoon-Black Peppercorns
  • Pinch-Kosher Salt
  • Optional-Thyme Sprigs-a couple
  • 4 Tablespoons-Unsalted Butter
  • ¼ Cup-All Purpose Flour
  • To Taste-Turkey Stock/Chicken Stock
  • To Taste-Kosher Salt/Black Pepper


  1. Warm oil in pot over medium high heat and add turkey neck pieces.
  2. Stir to coat with oil, add carrot, celery, onion, garlic and cook until starting to brown; 3-5 minutes.
  3. Add water, peppercorns, salt, thyme and bring to a boil.
  4. Lower heat to a low simmer and cook for one hour (reduced to about 4 cups).
  5. Strain through a fine sieve strainer, discard solids and set stock aside.
  6. Melt butter in a small pot over a medium heat.
  7. Stir flour in and cook to a blonde color, 2-3 minutes.
  8. Slowly add stock while stirring.
  9. Add more stock in batches to desired thickness.
  10. Season with salt/pepper, keep warm over a very low heat or serve immediately.