Learn how to make this classic turkey neck and giblet gravy from scratch without pan drippings or eggs. This is the best traditional homestyle gravy you’ll ever taste. It’s so bold and savory – you’ll want to pour this deliciousness over everything!
Giblet gravy is made from the stock of the turkey neck, gizzard, liver, kidneys and heart. This homemade gravy comes from my talented husband, who’s been making it consistently for over 10 years! We absolutely drool over it, and it goes well over everything, especially with Thanksgiving mashed potatoes and turkey. If you’ve got a turkey to roast, then this recipe is a must try, you won’t regret it!
Jump to:
Ingredients & Notes
Turkey giblets – Consists of the neck, gizzard, liver, kidneys and heart located in the cavity of the turkey, sometimes bagged. It is boiled to make stock. Check the tail end of the turkey’s cavity to see if the kidneys have been removed. If not, just snip them out.
Turkey backbone and wings – Since we spatchcock our turkey, we have the additional backbones to add to the stock. We also cut off the tip of the wings to add as well.
Chicken broth/stock – For additional flavor.
Aromatics – Onion, celery, carrots, thyme
Flour and butter – The flour and butter is mixed and cooked together to make a roux, which helps to thicken the gravy.
Instructions
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). Saute the onion, celery and carrots. Scrape up the brown bits left in the pan from the bones.
3). Add the chicken stock, then the giblets and turkey bones into the stock. Season with salt, pepper and thyme.
4). Bring to boil then simmer for 45 minutes. Drain 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). Melt the butter and then add the flour and mix together to make the roux.
6). Whisk the roux one spoonful at a time into the gravy on medium high heat. The gravy will thicken as it sets.
Pour this deliciousness over pretty much anything!
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 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.
Frequently Asked Questions
You boil it to make the turkey stock.
Yes, it tastes delicious in the gravy or seared in a pan with a bit of oil.
Yes, 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 some people may not like the mineral-y taste and dry texture.
More Holiday Recipes to Enjoy
Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!
Let’s be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!
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.