Smoked Turkey Gravy

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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 cups
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1/4 cup extra-virgin olive oil

2 pounds smoked turkey neck bones, large dice 

2 ribs celery, rough chopped 

2 carrots, rough chopped 

2 cloves garlic, smashed 

1 medium onion, rough chopped 

Kosher salt and freshly ground black pepper 

1/4 cup all-purpose flour 

1 quart low-sodium chicken broth (or turkey stock if available) 

2 sprigs fresh thyme 


  1. In a heavy-bottom saucepan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, 6 to 7 minutes. Add the celery, carrot, garlic and onion and saute until the onions are translucent, 5 to 6 minutes. Season with salt and pepper.
  2. Reduce the heat to medium, then add the flour to create a roux. Stir well and cook until the roux is a deep brown color and has a nutty aroma, 8 to 10 minutes. Add the chicken broth and thyme, while using a whisk to stir. Stir and cook until the gravy is smooth and there are no lumps. Bring to a boil then simmer to reduce slightly, about 10 minutes.
  3. Remove the gravy from the heat and strain through a fine-mesh strainer into a smaller saucepan. Discard the solids. Taste and adjust seasoning. Keep warm until ready to serve.