Turkey giblet gravy is a classic side dish to roast turkey. Learn the simple steps of how to make giblet gravy using my family recipe for turkey gravy. Creamy, rich and full of flavor this Thanksgiving gravy simmers on the stove while the turkey roasts 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 on your Thanksgiving menu year after year.
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Can you use giblets to make gravy?
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.
For the full recipe and complete directions scroll to the bottom of the post for the recipe card! You can also print the recipe!
Thanksgiving Turkey Preparations Tips:
- How to thaw a frozen turkey
- Turkey brine recipe
- Juicy turkey recipe
- Sous vide turkey breast
- Spatchcock turkey <— fastest way to cook a turkey
- How to carve a turkey breast
What is a giblet in a turkey?
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.
What do you need to make giblet gravy?
- Turkey giblets
- water
- celery
- carrots
- onion
- bay leaf
- herbs such as parsley, rosemary and sage
- salt and pepper
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 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.
How to make giblet gravy:
- After removing the turkey from the oven and transferring it to a serving platter to rest, add 1/4 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.
- If the gravy becomes too thick, add a splash of chicken broth, turkey broth or vegetable broth to loosen the gravy.
- Serve with your favorite Thanksgiving meal.
How do you keep gravy warm on the table?
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.
Can giblet gravy be frozen?
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.
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Printable giblet gravy recipe:
Giblet Gravy Recipe
Creamy, rich and full of flavor this Thanksgiving gravy simmers on the stove while the turkey roasts and is quickly finished while the bird rests before carving.
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
- 1/4 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 1/4 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.
Notes
If the gravy becomes too thick, add a splash of chicken broth, turkey broth or vegetable broth to loosen the gravy.
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.
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Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving:Calories: 76 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 77mg Sodium: 87mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 8g
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