Learn how to make this classic turkey giblet gravy from scratch without pan drippings. This recipe has been made over and over for at least 10 years, thanks to my husband who makes it every Thanksgiving without fail. This gravy is rich, flavorful and hearty, perfect to pour over mashed potatoes, stuffing, and a roasted turkey!
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What are Turkey Giblets?
A small bag inside your turkey usually contains edible organs of the turkey that makes for a great gravy. These organs are called giblets and it typically includes the neck, gizzard, heart, liver, and sometimes the kidneys.
Don’t throw these giblets out, they are packed full of flavor and are the top secret to making a bold, traditional gravy!
Why Make Gravy from Turkey Giblets?
No pan drippings needed - with a dry brine spatchcock turkey recipe, there is no pan drippings to make gravy so the use of the giblets and leftover neck parts from the turkey is all it takes for a rich gravy.
Delicious and deep flavor - the turkey neck and giblets simmered in chicken broth creates the most rich and flavorful stock.
Ingredients
Turkey giblets - Consists of the neck, gizzard, liver, kidneys and heart located in the cavity of the turkey, sometimes bagged. Check the tail end of the turkey's cavity to see if the kidneys have been removed. If not, just snip them out.
Optional - Turkey backbone and wings - if you dry brine and spatchcock your turkey like we do, use the additional backbones to add to the stock. We also cut off the tip of the wings to add as well.
Chicken broth/stock - boosts flavor.
Aromatics - Onion, celery, carrots, thyme.
Flour and butter - The flour and butter is mixed and cooked together to make a roux. A roux is used to help thicken the gravy.
How to Make Turkey Giblet Gravy
1). Sear the turkey neck and optional backbone and wing tips in a couple tablespoons of oil until nice and golden on all sides. Remove from the pan.
2). Add aromatics -Saute the onion, celery and carrots. Scrape up the brown bits left in the pan from the bones.
3). Simmer the stock - Add the chicken stock, then the giblets and turkey bones into the stock. Season with salt, pepper and thyme.Bring to boil then simmer for 45 minutes.
4). Strain and chop - strain the stock, saving the giblets and turkey neck. Remove the meat from the turkey neck. Roughly chop the meat and giblets and put them back into the gravy.
5). Make the roux - Melt the butter and then add the flour and mix together to make the roux.
6). Thicken the gravy - Whisk the roux one spoonful at a time into the gravy on medium high heat. The gravy will thicken as it sets.
Make Ahead of Time
Giblet gravy can absolutely be made ahead of time. It’s a great way to pre prep and save time and stress on Thanksgiving day. After cooking, the the gravy cool, then transfer to an airtight container and store it in the fridge for up to 2 days.
When ready to serve, reheat on the stove top on medium low heat. If the sauce has thickened too much, whisk in a bit of broth.
What to serve with Turkey Gravy
You can’t go wrong with pouring gravy over just about everything! Here are some of ,y favorite dishes to serve it with:
- Crispy Roasted Smashed Potatoes
- Roasted Spatchcock Turkey
- Instant pot mashed potatoes
- Garlic red mashed potatoes
- Cast iron skillet steak
For leftover gravy use it on turkey sandwiches, drizzle over breakfast omelets, or serve it as a dip with Hawaiian rolls for a boost of flavor.
Pro Tips
- If you like a smooth gravy, you can leave out the giblets and meat.
- Instead of adding the giblets into the gravy, you can sear the heart, liver and gizzards in a pan, then drizzle some olive oil over it with a side of salt and pepper and serve it as an appetizer!
- For a thicker gravy, add additional flour to the roux.
- If gravy is too thick, whisk in a little extra broth.
- For extra depth and savory flavor, add a dash of soy sauce or Worcestershire sauce.
- Liver can have a strong iron taste, if you don’t like that then do not add it to the gravy.
Storing & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze the gravy in an ice cube tray (then transfer to a freezer bag) or add it to a freeze safe glass container. Lasts 2-3 months.
Reheating: warm on the stovetop or in the microwave, add additional broth as needed.
What are some common giblet gravy mistakes?
- Skipping the roux -adding flour to hot liquid will result in clumped flour instead of thickening the broth. Always make a roux first by combining fat with flour, then whisk it into the gravy to thicken.
- Seasoning without tasting - giblets, broth and aromatics add a lot of depth and flavor to the gravy. Make sure to taste the gravy before adding extra salt and additional seasoning.
- Not allowing the gravy to cool - Gravy thickens as it cools. If you add more roux when it’s not cooled, this can end up with gravy that is too thick.
Frequently Asked Questions
This is a southern style gravy where some prefer to add chopped hard boiled eggs to it. Some say the yolks help thicken the sauce while others add it for additional richness and savory flavor.
For Thanksgiving flavored spices try thyme, sage and rosemary.
For more savory add garlic and onion powder.
Yes, remove the giblets from the turkey before cooking. Most times, the giblets are in a plastic bag in the cavity of the bird. Once the turkey is thawed, you can easily reach in the front and back part of the cavity to pull it out.
Yes you can, but it’s optional. Some people may not like the mineral taste and dry texture, its fine to just use the heart, neck and gizzard instead.
More Holiday Recipes to Enjoy
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Turkey Giblet Gravy
Ingredients
- turkey giblets Includes neck, kidneys, liver, heart, gizzards
- turkey backbone and wing tips from spatchcocked turkey, optional
- 64 ounces chicken broth
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large carrot, peeled and roughly chopped
- 1 tablespoon dried thyme
- 4 tablespoons butter
- 8 tablespoons flour
- salt and pepper to taste
Instructions
- Heat 1-2 tablespoons of oil in a large stock pot over high heat. Add the turkey neck, (optional) backbone and wing tips. Dash of salt and pepper to taste. Sear until golden brown crust on all sides, about 5 minutes each side. Remove and set aside.
- In the same pot, add additional oil as needed on medium high heat. Saute the onion, celery and carrots, about 5 minutes. Scrape up the brown bits left in the pan from the bones.
- Add the chicken stock, then the giblets and turkey bones into the stock. Season with thyme and salt and pepper to taste.
- Take it to a boil on high heat. Then lower heat to medium and simmer for 45 minutes.
- Meanwhile make the roux. In a pan, melt the butter on medium heat and add the flour. Mix well until the flour combines well into the butter. Take off heat.
- Strain the gravy stock with a colander into a new stock pot, saving the neck and giblets. Remove meat from the neck. Roughly chop the meat and giblets. Add it back to the stock pot.
- Whisk the roux one spoonful at a time into the gravy on medium high heat. The gravy will thicken as it sets.
Notes
- Check the tail end of the turkey's cavity to see if the kidneys have been removed. If not, just snip them out.
- If you prefer a smooth gravy, then leave out the giblets and meat.
- Instead of adding the giblets into the gravy, you can sear them in a pan, then drizzle some olive oil over it with a side of salt and pepper and serve it as an appetizer!
- If you like your gravy on the thicker side, add additional flour to the roux.
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