Ingredients:

  • 5 kg / 3 lbs Turkey Necks (or a mix of necks and wings)
  • 1 Tbsp Olive Oil or neutral cooking oil
  • 1 tsp Kosher Salt
  • 1 medium Yellow Onion, roughly chopped
  • 2 medium Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 2 Tbsp Tomato Paste
  • 1 tsp Black Peppercorns
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme
  • 3 litres / 12 cups Cold Water
  • 60 g / 4 Tbsp Unsalted Butter OR Rendered Turkey Fat
  • 60 g / ½ cup All-Purpose Flour (Plain Flour)
  • 500 ml / 2 cups Reserved Turkey Stock (or more)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Roast the Necks: Preheat oven to 200°C (400°F). Toss the turkey necks with olive oil and salt and spread them in a single layer on a roasting tray. Roast for 30 minutes until deeply browned.
  2. Sauté Aromatics: Add the chopped onion, carrots, and celery to the tray for the last 10 minutes of roasting. Stir in the tomato paste for 1 minute before removing the tray.
  3. Deglaze and Transfer: Scrape the contents of the roasting tray (including all the sticky fond) into the stockpot. Use 1 cup of cold water to deglaze the tray, pouring the resulting liquid into the pot.
  4. Simmer: Add the bay leaves, thyme, peppercorns, and the remaining cold water to the stockpot.
  5. Cook Low and Slow: Bring the liquid to a bare simmer (do not boil aggressively). Skim off any grey foam that rises to the surface during the first 30 minutes. Cover partially and simmer very gently for at least 2 hours.
  6. Strain and Defat: Remove the pot from the heat. Carefully strain the entire contents through a fine-mesh sieve into a clean bowl. Allow the strained stock to cool slightly, then chill and skim the solidified layer of fat from the surface. Reserve 4 Tbsp (60g) of this fat for the roux.
  7. Reduce Stock (Optional but Recommended): Place 500 ml (2 cups) of the stock into a small saucepan and reduce it by about one-third over medium-high heat. Keep the remaining stock warm in a separate pot.
  8. Make the Roux: In the heavy-bottomed stockpot, melt the reserved turkey fat or butter over medium heat. When shimmering, whisk in the flour. Cook the roux for 2–3 minutes, whisking constantly, until it reaches a medium, peanut-butter colour.
  9. Whisk in Liquid: Slowly, ladle by ladle, whisk the warm reduced stock into the roux. Whisk continuously and vigorously to prevent lumps.
  10. Add Remaining Stock: Gradually add the remaining warm stock until the desired consistency is reached (usually 850 ml to 1 litre total).
  11. Final Seasoning: Bring the gravy to a gentle simmer. Taste and adjust the seasoning with salt and plenty of freshly ground black pepper.
  12. Serve: Keep warm and serve immediately.