Turkey giblet gravy is an easy recipe to make and a classic side dish to serve alongside turkey. Learn the simple steps of how to make giblet gravy from scratch using turkey drippings and giblets to get the perfect turkey gravy.
Creamy, rich and full of flavor this Thanksgiving gravy simmers on the stove while the turkey cooks and is quickly finished while the bird rests before carving.
Drizzle it over Thanksgiving turkey, make a pool of gravy in your mashed potatoes or pour over turkey poutine, this simple recipe will be a great addition to your Thanksgiving menu year after year.
Ingredients:
Don't stress if you don't have all the classic giblets! Plenty of home cooks skip the liver for a milder flavor, use chicken giblets instead, or even toss in cooked sausage for a Southern twist. No turkey neck? Substitute a whole chicken wing for body and richness. And if you're cooking for vegetarians, mushrooms add a wonderful earthy depth.
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Instructions:
Making turkey giblet gravy is a satisfying holiday ritual. Simmer, sizzle, and whisk your way to the kind of gravy that makes mashed potatoes sigh with happiness. Here's how anyone; from total beginners to Thanksgiving veterans; can master each stage with my instructions:
Make the Giblet Broth
Start by browning the giblets, turkey neck, and backbone (if available) in melted butter.
Simmer the Stock
Add chopped onions, celery, carrot, herbs, and cover with water. Let everything gently bubble on low heat on the stove while your turkey finishes cooking.
Make the Roux
After roasting, transfer your turkey to your serving platter to rest and whisk flour into the hot drippings still in your pan.
Combine and Finish
Chop the giblets finely, strain your broth, and whisk it into the roux. Let the gravy simmer until thick.
Gravy Too Thick?
Loosen up too-thick gravy with a splash of broth or wine if needed.
Serve
A warm gravy boat completes the meal. Pour, pass, and enjoy!
Make Ahead Tip
Planning ahead wins Thanksgiving! Giblet gravy is make-ahead friendly; just simmer, strain, and refrigerate up to two days ahead. Reheat gently on the stovetop over low heat, whisking in a bit of extra broth if it's too thick for your liking.
Turkey Preparation Essentials
- How to Thaw a Frozen Turkey Safely: Step-by-Step Guide
- Turkey Brine (Dry Mix)
- Best Turkey Rub Recipe
- Whole Smoked Turkey Recipe
- Spatchcock Turkey (Step-by-Step Photos to Spatchcock a Turkey)
- Oven Roasted Turkey Recipe
- How To Carve A Turkey (Photos Instructions)
- How to Carve a Turkey Breast (9 Simple Steps With Photos)
Storage Tip
Leftover turkey giblet gravy keeps its flavor and texture for up to four days in the fridge, or a month in the freezer. Cool it completely, divide into containers or bags, and reheat gently to preserve the silky texture (skip the microwave if possible!).
FAQ's and Tips
The giblets of a turkey include the heart, liver, gizzard of the turkey. These organs along with the neck are usually found in a bag and this bag needs to be removed from the cavity of the turkey before roasting the turkey.
A lot of traditional turkey gravies will have giblets as part of the ingredients. The addition of the cooked heart and liver to the gravy will add not only flavor to the gravy but an added boost of iron.
Giblet gravy can be frozen and easily reheated. I will freeze leftover gravy by cooling it completely before portioning it out into individual portions. Freeze in freezer safe bags, removing as much air as possible.
There is nothing worse than cold gravy on the Thanksgiving table. To keep the gravy warm I will first warm the gravy boat with hot water for about 5 minutes. Or, you can use an insulated gravy boat to keep the gravy warm.
Community Contribution
Have your own secret gravy ingredient or substitution? Share your favorite tweaks and any questions in the comments below!
Ingredients
- Turkey giblets
- Turkey neck
- 2 tablespoons Butter
- 4 Cups Water
- 2 stalks celery roughly chopped
- 2 Carrots roughly chopped
- 1 onion roughly chopped
- 2 bay leafs
- ¼ Cup parsley chopped
- 3 sprigs rosemary
- 8-10 sage leaves
- salt and pepper
Instructions
How to cook giblets for gravy:
- While the turkey is roasting in the oven, in a medium saucepan warm 2 tablespoons of butter and brown the giblets along with the turkey neck.
- To the saucepan add the rest of the ingredients with the exception of the water.
- Stir to cook the vegetables for a few minutes until soft and the vegetables start to take on color.
- Add the water to the pot and bring to a simmer.
- Cover the pot and reduce the heat to low while the turkey roasts in the oven.
How to make giblet gravy:
- After removing the turkey from the oven and transferring it to a serving platter to rest, add ¼ cup of flour to the bottom of the roasting pan and whisk to make a roux with the turkey dripping in the bottom of the pan.
- Place the roasting pan on the stovetop and over medium heat, whisk and scrape the brown bits from the bottom of the pan.
- Remove the giblets from the giblet broth and finely chop the giblets.
- Strain the giblet broth discarding the vegetables, neck and backbone.
- Slowly pour the giblet broth into the roasting pan, whisking as your pour.
- Stir constantly as the gravy thickens.
- Serve with your favorite Thanksgiving meal.
Nutrition
Notes
- While the turkey is roasting in the oven, in a medium saucepan warm 2 tablespoons of butter and brown the giblets in along with the turkey neck and if you have a spatchcocked turkey, the backbone.
- To the saucepan add the rest of the ingredients.
- Bring to a simmer, cover the pot and reduce the heat to low while the turkey roasts in the oven.
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