Southern Turkey Neck & Gravy
Braised turkey necks become fall-apart tender in a rich, savory broth thickened into silky gravy. A Southern classic that tastes like hours of work but needs just one pot.
- Total time
- 75 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 4 pieces (about 2 lbs) turkey necks
- 1 large onion, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 to taste salt and black pepper
Instructions
- 1
Pat turkey necks dry with paper towels. Season generously with salt and pepper.
- 2
Heat butter in a heavy 5-quart pot or Dutch oven over medium-high until foaming.
- 3
Working in batches, sear turkey necks 3 minutes per side without moving. Transfer to a plate.
- 4
Add onion and celery to the pot. Stir and cook until softened and fragrant, ~5 minutes.
- 5
Sprinkle flour over vegetables. Stir for 1 minute to coat evenly and eliminate raw flour taste.
- 6
Pour in broth, scraping the bottom of the pot to lift browned bits. Return necks to pot.
- 7
Cover and simmer 50–60 minutes, until necks are fall-apart tender and meat pulls from bone.
- 8
Remove necks. Strain gravy through a fine sieve to remove solids. Discard solids.
- 9
Return gravy to pot. Season with salt and pepper to taste. Serve over the shredded neck meat.
Tools you’ll need
- 5-quart Dutch oven or heavy pot with lid
- paper towels
- tongs
- wooden spoon
- fine-mesh sieve
- serving spoon
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