The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. By doing your gravy ahead of time, you make that last-minute production a lot easier. That's not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting, strain them into a saucepan, boil them down, and add them to this sauce.

Recipe Summary

prep:
15 mins
cook:
5 hrs
additional:
2 hrs 15 mins
total:
7 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.

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  • Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.

  • Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.

  • Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.

  • Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.

  • Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.

  • Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

Nutrition Facts

163 calories; protein 13.1g 26% DV; carbohydrates 5.6g 2% DV; fat 8.9g 14% DV; cholesterol 68.5mg 23% DV; sodium 79.2mg 3% DV. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
11/23/2012
great recipe. I used chanterelles because I didn't have any porcinis and the dry white wine as suggested by the author. I strained out the mushrooms after the gravy was done since they were really chewy but they contributed a lovely flavor to the gravy giving it a rich earthiness which everyone at Thanksgiving loved. Thanks for the recipe! Read More
(5)
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2012
great recipe. I used chanterelles because I didn't have any porcinis and the dry white wine as suggested by the author. I strained out the mushrooms after the gravy was done since they were really chewy but they contributed a lovely flavor to the gravy giving it a rich earthiness which everyone at Thanksgiving loved. Thanks for the recipe! Read More
(5)
Rating: 5 stars
10/06/2012
Just as the Chef promised. Follow recipe to a T. Totally kick recipe and the smell is divine:) Thank you Read More
(3)
Rating: 5 stars
12/18/2012
Gravy with NO MSG!!! This makes me so happy because store bought broth or buillon contains MSG but this recipe is super yummy and doesn't call for any of the bad stuff. I cut up the heart of the turkey. Also if you're short on turkey necks a chicken thigh and leg are a great substitute. Read More
(1)
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Rating: 4 stars
10/06/2012
Started this gravy yesterday and finished it today. After whisking in the turkey stock and started reducing I had a taste and it was quite rich and buttery. After adding some chicken stock and reducing it was very tasty with a nice sweetness to it. We couldn't find porcini mushrooms so we substituted shitake instead. Otherwise followed the recipe as read. We'll see what the family thinks tomorrow at dinner Read More
(1)
Rating: 5 stars
11/26/2015
Thank you Chef John this was a great start to a gravy. I like the added mushrooms wine and bay leaf I dont normally add. The dried porcini mushrooms were a little pricey so I used a handful of crimini mushrooms which I sauteed with the onion and carrot. I made about 1/3 of the recipe as I only had 1 turkey neck. I used a sweet red Reisling in place of the Marsala as it was what I had. I liked the idea of sauteeing the neck bone before boiling. I let the bone and vegetables simmer for about 45 minutes or so as I was making much less. For the water I used a 24 oz bottle of chicken broth for 1/3 of the recipe. My addition was a cup or two of fat skimmed broth from my turkey. I made a roux with about 3-4 tblsp each of butter and flour (the full recipe amount) slowly whisking in the strained broth. I didnt bother with the small amount of cream. The gravy was plenty rich with the extra butter. Ty and Happy Thanksgiving everyone! Read More
Rating: 5 stars
11/26/2018
This was fantastic! Chef John s recipes are always keepers. Read More
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Rating: 5 stars
12/09/2014
I have been making the same food network giblet gravy recipe for 12 years. This year I was up for a change and made this. Amazing! Very flavorful and the Marsala gives it a rich taste. The only thing I did different was double up on the Marsala. Read More
Rating: 5 stars
11/25/2017
Started this on the Sunday before Thanksgiving and it was fun to make and smelt so good simmering all day. We had some wine that we brought back from Madeira so I used that instead of the Marsala. That was the only change and the gravy came out just delicious and there was no last minute pressure to produce the perfect gravy. Another winner from Chef John! Read More
Rating: 5 stars
11/26/2015
No I did not make any changes no need to it is awesome. I made this last week froze it and going to reheat today for Turkey day. I love this recipe it has such flavor. I will make this again and again. Thanks Chef John!! Read More
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