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Featured image of giblet gravy poured over turkey and mashed potatoes in tan plate.
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5 from 2 votes

Giblet Gravy

Turkey giblet gravy is packed with delicious turkey flavor and is a must-have on your Thanksgiving table! The perfect topping for turkey and all the fixings!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: condiment
Cuisine: American
Servings: 5 cups
Author: James Delmage and Tara

Ingredients

For the turkey broth

  • 3 tablespoons butter
  • 1 turkey neck
  • giblets excluding liver
  • 1 turkey backbone optional
  • 6 cups water
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 2 ribs celery chopped
  • 1 large bay leaf
  • 5 large sage leaves
  • 5 sprigs thyme

For the giblet gravy

  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • giblet meat minced, from above
  • 1/2 cup dry white wine
  • 5 cups turkey broth from above
  • 1 cup turkey pan drippings from a roasted turkey, optional
  • salt and pepper to taste

Instructions

Make the turkey broth

  • Heat a large pot to medium heat and add the butter along with the turkey parts. Saute until browned (7-10 minutes) then add the vegetables and continue to cook for another 5-7 minutes or until soft.
  • Add the water and herbs to the pot and bring to a boil. Once boiling, lower the heat to a simmer and partially cover the pot with a lid. Simmer for 2 hours.
  • After 2 hours, strain the broth and set aside. Discard the turkey backbone. Remove the meat from the turkey neck. Mince the turkey neck meat and giblets and set aside.

Make the giblet gravy

  • If you have already roasted a turkey, pour the drippings into a container and let it sit for a few minutes. Remove the top layer of fat and set the drippings to the side. Note: If you just roasted a turkey, you can use 6 tablespoons of turkey fat instead of the butter in the next step.
  • Place the roasting pan on a burner. Add the butter (or turkey fat) and let it melt. Add the giblet/neck meat and saute for 3 minutes.
  • Next, add the flour and whisk it in stirring frequently to avoid burning. Lower the heat if necessary, but cook until the flour has darkened a bit (about 4-5 minutes).
  • Add the white wine and turkey broth to the pan while whisking. Turn the heat to high and continue to whisk until smooth.
  • Cook until the gravy has thickened (3-4 minutes) then lower the heat.
  • Add the pan drippings, taste test the gravy, and season well with salt and pepper as required. For a more tangy gravy, add a bit of Dijon mustard or Worcestershire sauce if you like. Enjoy!

Notes

  • Don't worry about lumps!  To remove them, simply strain the gravy while whisking and pressing the lumps through the strainer.  This will smoothen out the gravy in a very easy manner.
  • Adding 1 cup of pan drippings from a roasted turkey (you probably just roasted a turkey since you're making giblet gravy) will really amp up the gravy flavor.  If you don't have drippings, simply serve the gravy as is or thin with a touch of water before serving.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop.  If needed, add a touch of water to thin.

Nutrition

Calories: 301kcal | Carbohydrates: 11.2g | Protein: 16.6g | Fat: 19.2g | Saturated Fat: 3.2g | Cholesterol: 34mg | Sodium: 103mg | Potassium: 172mg | Fiber: 0.3g | Sugar: 0.2g | Calcium: 5mg | Iron: 6mg

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