gravy recipe giblets turkey
The Best gravy recipe giblets turkey
I’ve been making this gravy for years, and it’s become a staple in our house. My family—especially the kids—always ask for seconds, and it’s not just because the turkey is delicious. The gravy is thick, velvety, and packed with flavor, making every spoonful feel indulgent without being heavy. Plus, it’s surprisingly healthy for what it is. The giblets are a great source of protein and iron, and the natural fats in the gravy help keep us full longer. It’s the kind of dish that feels like a treat but isn’t a guilty indulgence. And let’s be honest, when you’ve got a big turkey on the table, you want every bite to be as satisfying as possible. This gravy does that.
Turkey Giblet Gravy
A rich, savory gravy made from turkey giblets, perfect for soaking up turkey meat or serving over mashed potatoes and roasted vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 turkey giblets (about 1 lb total)
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken or turkey stock
- 1 cup whole milk
- 1 tsp thyme
- 1 tsp black pepper
- 1 bay leaf
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Rinse the giblets under cold water and pat dry with paper towels. -
2
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. -
3
Add giblets to the pot, along with chicken or turkey stock, thyme, black pepper, and bay leaf. Bring to a simmer and cover. Place the pot in the oven and bake for 20–25 minutes, or until giblets are fully cooked and liquid reduces slightly. -
4
Remove the pot from the oven and let giblets cool slightly. Remove giblets from the pot, discarding the skin and bones. Strain the liquid through a fine-mesh strainer into a clean pot, pressing down on the giblets to extract as much liquid as possible. -
5
Return the strained liquid to the pot and add the whole milk. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
🔧Equipment
- Large pot
- Knife and cutting board
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp of turkey or chicken fat at the end of cooking.
- If the gravy is too thin, simmer longer to thicken. If too thick, thin with a splash of milk or stock.
- Store gravy in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Watch Video Of How Turkey Giblet Gravy Works
❓ Frequently Asked Questions About Turkey Giblet Gravy
How long should I simmer the giblets and turkey neck in the gravy base?
Simmering the giblets and turkey neck for about 30–40 minutes ensures the fat renders fully and the broth deepens in flavor. Stir occasionally to prevent sticking, and use a thermometer to check the liquid reaches 165°F (74°C) before removing them.
Can I use store-bought turkey stock instead of making my own from giblets?
Yes, you can, but homemade stock adds a richer, more complex taste. If using store-bought, choose low-sodium options and reduce it by half to concentrate the flavor. Just skip the giblets and neck entirely.
Why does my gravy turn out too thin or watery?
A thin gravy often happens because the liquid evaporates too quickly or wasn’t reduced enough. To fix it, simmer the gravy on low heat for 5–10 minutes after removing the giblets, stirring often, until it thickens to your liking. If it’s still too thin, add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until it thickens.
Should I strain the gravy after removing the giblets?
Straining is optional. If you prefer a smoother texture, strain the gravy through a fine-mesh sieve after removing the giblets and neck. For a rustic look, leave it unstrained—just skim off any excess fat with a slotted spoon.
How can I make the gravy extra creamy without adding butter?
To boost creaminess without butter, stir in 1–2 tbsp of unsweetened almond milk, heavy cream, or coconut milk at the end of cooking. Alternatively, blend the gravy with a splash of milk or cream for a silky finish before straining.
