BARREL-FINISHED TURKEY GRAVY

SAUCES - DIPS - DRESSINGSHOLIDAY
Written By AK

INGREDIENTS

For the Roasted Base

  • 2–3 turkey necks

  • 2 carrots, roughly chopped

  • 1 onion, quartered

  • 1–2 cups shiitake mushrooms

  • Salt & black pepper

  • Fresh herbs (rosemary, sage, thyme)

  • Olive oil - enough to coat

For the Gravy Roux

  • 1 cup butter (yes, a lot)

  • 1 shallot, minced

  • 1 small onion, finely chopped

  • 5 cloves garlic, minced

  • 1 tbsp chopped rosemary

  • 1 tbsp chopped sage

  • 1 tbsp chopped thyme

  • Flour (amount varies — see instructions)

Liquids

  • Turkey broth from necks

  • Chicken broth (as needed)

  • 1 shot whiskey (any kind)

HOW TO MAKE IT

1. Roast the Turkey Necks

Preheat oven to 400°F.

Place turkey necks, carrots, onion, shiitake mushrooms, and herbs in a roasting pan.
Season generously with salt, black pepper, and coat everything with olive oil lightly.

Roast uncovered for approximately 1 hour, until deeply browned and aromatic.

2. Make the Broth

Transfer everything from the roasting pan to:

Option 1: Pressure Cooker

  • Cover with water

  • Cook on high pressure for 45 minutes

Option 2: Stovetop

  • Cover with water

  • Simmer on low for 3 hours

Strain the broth and reserve.
Remove turkey necks, debone, and finely chop the meat. Set aside.

3. Build the Roux

In a large pot, melt butter over medium heat.

Add:

  • shallot

  • onion

  • garlic

Cook until soft and fragrant.

Stir in:

  • rosemary

  • sage

  • thyme

Sprinkle in flour slowly, stirring constantly, until the mixture becomes thick and pasty (like wet sand).

Remove from heat briefly.

4. Bring the Gravy Together

Return pot to the stove over medium heat.

Slowly whisk in:

  • strained turkey broth

  • chicken broth as needed

Add chopped turkey neck meat.

Bring to a gentle boil, whisking to avoid lumps.

If thicker gravy is desired:

  • whisk in more flour (small amounts at a time)

5. The Finishing Touch

  • Add 1 shot of whiskey.

  • Let simmer uncovered for 25–30 minutes, stirring occasionally.

  • You may have to add more flour depending on how thick you want it

  • Taste and adjust salt and pepper, and other spices.

Final Texture & Flavor

This gravy is:

  • deeply savory

  • butter-forward

  • herbaceous

  • rich without being heavy

  • elevated by the whiskey (you won’t taste alcohol — just depth)

NOTES FROM MY TABLE

  • Turkey + chicken broth together creates the best balance.

  • Shiitake mushrooms add natural umami without overpowering.

  • Whiskey enhances richness. Don’t skip this step!

  • This gravy thickens as it cools.

AK
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