Giblet Gravy

Don’t let those little turkey parts go to waste—they’re the secret to the richest, most flavorful gravy you’ll ever make. This homemade giblet gravy delivers a deep, savory taste that instantly elevates any holiday meal.

You’ll start by simmering the giblets in a heavy-duty stockpot, creating a deeply flavored base that outshines anything from a jar or packet.

After straining the broth with a gravy separator and chopping the cooked giblets on a sturdy cutting board with a sharp chef’s knife, you whisk everything together into a smooth, luxurious sauce.

The method adds one simple step, but the payoff is huge: a complex, meaty gravy that pairs perfectly with turkey from your turkey roaster and looks beautiful poured from a classic gravy boat. This is the gravy that becomes the star of the holiday plate.

What Makes This Recipe So Great

This gravy is savory, rich, and packed with deep turkey flavor.

It uses the whole bird for a truly authentic and homemade taste. The texture is smooth and luxurious, not gloppy.

You get a traditional holiday sauce that elevates every single bite.

Ingredient Notes

• Giblets: Use the giblet pack from your turkey. This usually includes the heart, gizzard, and liver. The neck is also excellent for stock.

• Pan Drippings: The browned bits and fat from your roasting pan are essential. They provide a huge amount of flavor and color to the gravy.

• Flour: All-purpose flour is the standard thickener. You can use a cornstarch slurry for a gluten-free version.

Why You’ll Love This Recipe

• You create a from-scratch gravy with incredible depth.

• The recipe uses parts of the turkey you already have.

• It is the perfect, rich companion for turkey and mashed potatoes.

How To Make Giblet Gravy

Ingredients

• 1 turkey giblet pack (heart, gizzard, neck)
• 4 cups water
• 1 onion, quartered
• 1 celery stalk, chopped
• 1/2 cup pan drippings from the roasted turkey
• 1/2 cup all-purpose flour
• Salt and black pepper to taste

Step-by-step Instructions

1. Place the giblets (except the liver), neck, onion, and celery in a medium saucepan.
2. Cover the ingredients with the 4 cups of water.
3. Bring the pot to a simmer over medium heat.
4. Reduce the heat to low and cover the pot.
5. Simmer the stock for 1 to 2 hours.
6. Add the liver to the pot for the last 15 minutes of cooking.
7. Strain the stock into a bowl and discard the solids.
8. Chop the cooked giblets and liver into small pieces.
9. Heat the turkey pan drippings in a saucepan over medium heat.
10. Whisk the flour into the hot drippings to form a smooth paste, or roux.
11. Cook the roux for 2 minutes, stirring constantly.
12. Gradually whisk the reserved giblet stock into the roux.
13. Bring the gravy to a simmer, whisking constantly.
14. Cook the gravy for 5 minutes until it thickens.
15. Stir the chopped giblets into the gravy.
16. Season the gravy with salt and pepper.

Cook and Prep Times

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Additional Time: 0 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

Servings: 8

• Calories: 95
• Fat: 6g
• Protein: 4g
• Carbohydrates: 7g

Helpful Tips

• Start the giblet stock early in the day to save time later.

• Skim any fat from the top of your giblet stock before you use it.

• Whisk the gravy constantly as it thickens to prevent lumps.

Expert Tips for Perfect Results

1. For a smoother gravy, you can puree the cooked giblets with a little stock before adding them back in.

2. A splash of sherry or white wine added with the stock adds a nice depth of flavor.

3. If your gravy is too thick, thin it with a little additional stock or water.

Serving Suggestions

Pour this gravy generously over sliced roast turkey and mashed potatoes. It is also excellent on stuffing and turkey sandwiches.

Storage and Reheating Tips

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, stirring often.

Frequently Asked Questions

What if I forgot to save the pan drippings?

You can make the gravy using only the giblet stock and butter. Melt 1/2 cup of butter and use it to make the roux with the flour.

Can I make this gravy ahead of time?

You can make the giblet stock and chop the giblets a day ahead. Make the full gravy on the day you will serve it for the best flavor and texture.

Why is my gravy lumpy?

You may have added the liquid too quickly. You can fix lumpy gravy by straining it through a fine-mesh sieve.

Final Thoughts

This giblet gravy recipe delivers a rich and traditional flavor.

The extra step of making a giblet stock is well worth the effort. The final product is a smooth, savory sauce that tastes like the holidays.

You will appreciate the deep, meaty flavor that store-bought versions lack. This gravy will complete your festive meal perfectly.