Pan-Seared Turkey Neck Gravy
Crispy-skinned turkey necks seared until golden, then braised in a rich, peppery pan gravy. Ready in 20 minutes with buttery biscuits on the side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 340
- Protein
- 38g
Ingredients
- 4 pieces (about 2 lbs) turkey necks
- 1.5 cups chicken or turkey broth
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 4 sprigs fresh thyme
- 1 tsp (freshly cracked) black pepper
- ½ tsp hot sauce (optional, for tang)
Instructions
- 1
Pat turkey necks dry with paper towels. Season generously with salt and cracked black pepper on all sides.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until shimmering. Sear necks skin-side down, undisturbed, until golden brown, about 5 minutes.
- 3
Flip necks and sear the other side until light gold, about 3 minutes. Transfer to a plate.
- 4
Add remaining 2 tbsp butter to the skillet. Sprinkle flour into the hot fat and stir constantly until medium brown, about 1 minute—you're building a roux.
- 5
Slowly pour in broth while stirring to dissolve the roux. Return necks to pan, add thyme, and simmer uncovered until meat is tender and gravy coats a spoon, about 10 minutes.
- 6
Finish with hot sauce if using. Serve over buttered biscuits or mashed potatoes, gravy spooned over top.
Tools you’ll need
- 12-inch skillet or large sauté pan
- paper towels
- wooden spoon or whisk
- plate for resting meat
- measuring cups and spoons
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