Sourdough Discard Turkey Gravy

If you're looking for a way to use up sourdough discard and make the richest, creamiest turkey gravy, this is it. No flour, no roux—just discard, turkey drippings, and a slow cooker doing most of the work for you.

We spatchcocked our turkey this year (highly recommend), which gave us the backbone and all the good bits to simmer into an incredibly flavorful stock. The sourdough discard acts as a natural thickener, adding body and a subtle tang that balances the richness perfectly.

Instructions

1. Place turkey neck, spine (if spatchcocked), and giblets (minus the liver) in a slow cooker.
2. Add 5-6 cups chicken stock—enough to cover the turkey pieces.
3. Season with salt, pepper, sage, and thyme.
4. Cook on low for 2 hours.
5. Strain the liquid into a saucepan, discarding the solids.
6. Bring to a low boil (just above a simmer).
7. Whisk in 40-80 grams (about ¼ to ⅓ cup) sourdough discard, adding slowly and whisking constantly until smooth.
8. Reduce heat and let sit for 10-15 minutes to thicken, whisking occasionally.
9. Taste and adjust seasoning as needed.

Serving Suggestion

Pour over turkey, mashed potatoes, stuffing—or honestly, everything on your plate. The discard gives it a creamy, velvety texture without the heaviness of traditional flour-based gravy.

Pro tip: Start with less discard and add more if you want it thicker. It continues to thicken as it sits.