Go Back Email Link
–+ servings
Giblet Gravy with Turkey Neck Stock
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
A rich, savory giblet gravy made from turkey drippings, simmered giblets, and a golden roux—perfect for Thanksgiving and holiday meals.
Pin Recipe Print Recipe
A white gravy boat filled with brown gravy containing small chunks of spatchcock turkey, with a ladle resting inside.
Prep Time5 minutes
Cook Time1 hour
other time10 minutes
Prep Time1 hour 15 minutes
servings4 cups

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:

  1. 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.
  2. To the saucepan add the rest of the ingredients with the exception of the water.
  3. Stir to cook the vegetables for a few minutes until soft and the vegetables start to take on color.
  4. Add the water to the pot and bring to a simmer.
  5. Cover the pot and reduce the heat to low while the turkey roasts in the oven.

How to make giblet gravy:

  1. 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.
  2. Place the roasting pan on the stovetop and over medium heat, whisk and scrape the brown bits from the bottom of the pan.
  3. Remove the giblets from the giblet broth and finely chop the giblets.
  4. Strain the giblet broth discarding the vegetables, neck and backbone. 
  5. Slowly pour the giblet broth into the roasting pan, whisking as your pour.
  6. Stir constantly as the gravy thickens. 
  7. Serve with your favorite Thanksgiving meal. 

Nutrition

Serving: 1/2 cup | Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5596IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg

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. 
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. 
How to cook giblets for gravy:
  1. 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. 
  2. To the saucepan add the rest of the ingredients.
  3. Bring to a simmer, cover the pot and reduce the heat to low while the turkey roasts in the oven.
CourseSide Dishes
CuisineAmerican
Keywordgiblet gravy recipe, gravy recipe, thanksgiving gravy recipe
QR Code linking back to recipe