A Thanksgiving turkey feast is incomplete without an unforgettable homemade gravy stock to soak bathe all over your turkey and stuffing.  Made using Circle Brewings Envy IPA, chef Davis Turner, of Huckleberry, created an easy gravy using ingredients from the day’s feast.


The secret ingredient comes from Austin’s Circle Brewing, their Envy Amber adds bold and smooth flavor, with hints of dried fruit.  The gravy is available on Huckleberry’s Thanksgiving Take-Out Menu.


Turkey Stock

Makes about 2 quarts



1 Turkey Neck

1 C Yellow Onion – rough chop 

1 C Celery – rough chop 

1 C Carrot – peeled and rough chop 

4 Crushed Garlic Cloves

2 Bay Leaves

6 Thyme Sprigs

10 Parsley Sprigs

8 C Water

4 C Circle Brewing Envy Amber 

2 Tbsp Unsalted Butter  

Salt and Black Pepper to Taste 


In a large saucepan, melt butter and sauté turkey neck, onions, carrots, garlic, and celery on medium heat. About 5 minutes or until vegetables start to color.  Once vegetables and the turkey neck have a golden color, deglaze pan with Envy Amber, and reduce by half. Then, add water, bay leaves, thyme, and parsley.  


Simmer on low for 2 hours.  Remove stock from heat, strain, then enjoy. 


Envy Turkey Gravy 

Makes about 5 cups


5 Tbsp Unsalted Butter

1/2 C All-Purpose Flour

Remaining Turkey Drippings from Pan

4 C Circle Brewing Envy Amber Turkey Stock

1 tsp Kitchen Bouquet (optional)

Turkey Giblet (optional)


In a small saucepan over medium heat, whisk together butter and flour until well combined and the roux begins to bubble. Whisk in the remaining drippings from the turkey roasting pan, the stock, and kitchen bouquet then blend together well.  Add the giblets, decrease the heat to low, and let simmer. Stir constantly, until thickened. Enjoy.

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