Ingredients:

  • 1 turkey neck and giblets (liver discarded)
  • 1 yellow onion, halved
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 4 cups low-sodium chicken stock
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 fresh bay leaf
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 0.5 cup reserved turkey pan drippings, fat separated
  • 1 tsp apple cider vinegar
  • 1 tbsp heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. In a medium heavy-bottomed saucepan, sear the turkey neck, giblets, onion, carrot, and celery over medium-high heat until deeply browned and a fond forms on the bottom of the pan.
  2. Pour in the chicken stock, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 30–40 minutes to create a fortified stock base.
  3. Strain the fortified stock through a fine-mesh strainer into a clean bowl, discarding the solids. You should have approximately 3 to 3.5 cups of liquid.
  4. In the same saucepan (wiped clean), melt the butter over medium heat. Whisk in the flour and cook for 3–5 minutes until the roux is golden brown and smells nutty.
  5. Slowly whisk in the fortified stock and the reserved pan drippings. Simmer, whisking constantly, until the gravy thickens and coats the back of a spoon.
  6. Stir in the apple cider vinegar and heavy cream. Season with salt and pepper to taste. Serve immediately.