Turkey Giblet Gravy Recipe

If you’re looking for a turkey gravy that’s rich, flavorful, and has that homemade touch just like grandma used to make, then this Turkey Giblet Gravy Recipe is going to be your new go-to. I absolutely love how this gravy turns out every time – silky smooth, with just the right depth of flavor from the giblets and those precious turkey drippings. Trust me, once you learn this method, your holiday dinners will never be the same!

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Ingredients You’ll Need

I’ve found that keeping these ingredients simple and fresh brings out the best in your turkey giblet gravy. When shopping, look for fresh giblets and stock up on low-sodium broth so you have control over the saltiness.

• Turkey drippings: This is the secret ingredient that gives the gravy its signature turkey flavor and richness.
• All-purpose flour: You’ll use this to make your roux, which thickens your gravy perfectly.
• Chicken broth (low-sodium): Or swap with turkey or vegetable broth, depending on what you have on hand.
• Salt and pepper: Season to taste. Don’t be shy with the pepper—it adds a great depth.
• Turkey giblets and neck (optional): These are the heart and soul of traditional giblet gravy and add tons of flavor if you’re up for the extra step.

Variations

While I love sticking to the classic version, I often tweak this Turkey Giblet Gravy Recipe to fit different meals and diets. It’s a versatile base that responds well to your own flavor preferences.

• Herbed Giblet Gravy: I like adding fresh thyme or sage to the simmering giblets for a fragrant twist—perfect for fall dinners.
• Vegetarian Version: Skip the giblets and use vegetable broth with mushroom gravy powder to mimic that umami depth, great if guests don’t eat meat.
• Spicy Kick: Toss in a pinch of cayenne or smoked paprika to add a subtle heat that’ll surprise your family.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend or cornstarch to keep the gravy smooth and inclusive.

How to Make Turkey Giblet Gravy Recipe

Step 1: Simmer your giblets and turkey neck

First things first, place the neck, heart, liver, and gizzards into a medium saucepan and cover them with water. Bring that to a boil, then lower the heat and let it simmer gently for about an hour. This slow cooking extracts crazy amounts of flavor. When the giblets are tender and cooked through, fish them out with a slotted spoon and set aside. Tip: I usually save a bit of the cooking liquid—it can help if your gravy needs thinning later on. But if not, you can toss it.

Step 2: Prep your giblets for the gravy

Once the giblets are cool enough to handle, I gently remove the liver and discard it since I find it adds a bitter edge that not everyone loves. Then, shred any meat from the turkey neck and chop all your giblets into small, bite-size pieces. These little morsels bring so much texture and flavor to your gravy!

Step 3: Collect and separate your turkey drippings

After your turkey finishes roasting, carefully pour the drippings from the pan into a large bowl—watch out for the hot fat! Let it sit for a minute so the fat rises to the top. Skim off most of the fat with a spoon, leaving behind the tasty liquid and bits of roasted goodness. This trick will make your gravy rich without overly greasy.

Step 4: Make the roux with drippings and flour

In a large saucepan, combine one cup of your drippings with ½ cup of flour. Whisk vigorously over medium heat until you get a smooth paste, called a roux. It might look greasy at first, but just keep whisking. If it still feels too oily, sprinkle in a little more flour. When it starts to develop a golden brown color, you’re on the right track—that nutty aroma is pure magic!

Step 5: Add broth, drippings, and simmer

Slowly whisk in 4 cups of chicken broth and one more cup of drippings, stirring constantly. Let your gravy cook and thicken over medium-low heat for 5 to 8 minutes. This is the moment where your patience pays off—the textures come together beautifully.

Step 6: Add giblets and adjust consistency

Stir in your diced giblets. Now give your gravy a good taste and feel. If it’s too thick, I like to add a splash of the reserved giblet broth or some extra drippings to loosen it up. If it’s too thin, let it simmer another 10 minutes, stirring to avoid lumps. Still not thick enough? A quick cornstarch slurry (equal parts cornstarch and water) stirred in will get you there fast.

Step 7: Season and serve

Finally, season with salt and plenty of pepper—my secret is not being shy here. Taste as you go because every turkey and broth is different. Once seasoned, your Turkey Giblet Gravy Recipe is ready to pour over your mashed potatoes or turkey slices. You’re going to love the way it tastes!

How to Serve Turkey Giblet Gravy Recipe

Garnishes

I love topping this gravy with a sprinkle of freshly chopped parsley or thyme right before serving—not only for a pop of color but for that subtle fresh note that balances the rich flavors.

Side Dishes

This gravy is a dream over creamy mashed potatoes, but I also really enjoy it drizzled on roasted root vegetables or even stuffing. My family goes crazy when I add a little extra to the cranberry sauce on the side—it’s surprisingly tasty!

Creative Ways to Present

For special occasions, I’ve served the gravy in a small, rustic gravy boat alongside a centerpiece platter. If I’m feeling playful, I’ll swirl in a little dollop of sour cream right before serving for an indulgent look and flavor twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover giblet gravy in an airtight container in the fridge, where it keeps really well for about 3-4 days. You’ll find the flavors even deepen overnight.

Freezing

I’ve frozen leftover gravy by portioning it into freezer-safe containers. Just make sure to thaw it overnight in the fridge before reheating to keep that silky texture.

Reheating

When reheating, add a splash of broth or water to loosen it up as it warms on the stovetop over low heat. Whisk frequently to bring it back to that fresh-from-the-stove consistency without lumps.

FAQs

Final Thoughts

This Turkey Giblet Gravy Recipe has become a staple in my kitchen because it’s straightforward yet full of character, thanks to those little giblet treasures and that golden roux. If you’ve ever struggled with bland or runny gravy, this method will boost your confidence and your table’s tastiness. Give it a try—and watch your family fall in love with gravy all over again. I promise, you’ll be making it year after year!

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