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    You are here: Home / Sides / Turkey Neck and Giblet Gravy

    Turkey Neck and Giblet Gravy

    Published: Nov 16, 2021 · Modified: Oct 30, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Gravy being poured onto mashed potatoes.
    Gravy in a boat bowl.

    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
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More Holiday Recipes to Enjoy
    • Turkey Giblet Gravy

    Ingredients & Notes

    Ingredients for turkey giblet gravy

    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

    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). 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. 

    How to make roux for giblet 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.

    Gravy on a ladle spoon.

    Serve with other amazing Thanksgiving sides like this green bean casserole and Instant Pot mashed Potatoes!

    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. 
    Gravy boat with gravy.

    Frequently Asked Questions

    How do you cook a turkey liver and heart?

    You boil it to make the turkey stock.

    Can you eat the heart of a turkey?

    Yes, it tastes delicious in the gravy or seared in a pan with a bit of oil.

    Do you have to remove giblets from the turkey before cooking?

    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.

    Do you put liver in giblet gravy?

    Yes you can, but some people may not like the mineral-y taste and dry texture.

    More Holiday Recipes to Enjoy

    • Whole Roasted Spatchcocked Turkey
    • Easy Instant Pot Yukon Gold Mashed Potatoes
    • Refreshing Thanksgiving Fruit Salad
    • How to Cook a Small Prime Rib Roast (Closed Oven Method)

    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!

    Gravy being poured onto mashed potatoes.

    Turkey Giblet Gravy

    Kaylie
    Classic turkey neck and giblet gravy from scratch without pan drippings or eggs. It’s so bold and savory – you’ll want to pour this deliciousness over everything!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American
    Servings 10 people
    Calories 80 kcal

    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

    *Nutritional facts are only an estimate. Accuracy for nutritional information on any recipes on this site is not guaranteed. 
    • 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. 

    Nutrition

    Serving: 10peopleCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 728mgPotassium: 214mgFiber: 1gSugar: 1gVitamin A: 1274IUVitamin C: 14mgCalcium: 29mgIron: 1mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
    « Whole Roasted Spatchcocked Turkey
    How to Cook a Small Prime Rib Roast (Closed Oven Method) »

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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