recipe for turkey gravy from the giblets

The Best recipe for turkey gravy from the giblets

Turkey Gravy from Giblets

4.5 from 1607 votes

A simple, flavorful gravy made from the giblets of a roasted turkey. Perfect for thickening turkey juices and adding richness to your holiday meal.

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Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Gravy

• 1 cup giblets (chest, liver, or heart)
• 1/2 cup turkey drippings
• 1/2 cup chicken or turkey broth
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Salt to taste

👨‍🍳Directions

1. 1
   In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1–2 minutes until fragrant.
2. 2
   Slowly whisk in the giblets, drippings, and broth. Bring to a gentle simmer, then reduce heat to low. Let it cook uncovered for 10–15 minutes, stirring occasionally, until thickened.
3. 3
   Strain the gravy through a fine-mesh sieve to remove any remaining giblet bits. Stir in the Dijon mustard, black pepper, onion powder, garlic powder, and a pinch of salt. Adjust seasoning to taste.

🔧Equipment

• Medium saucepan
• Whisk
• Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18💛Saturated Fat: 5❤️Cholesterol: 75🧂Sodium: 450🌾Total Carbs: 8🥦Dietary Fiber: 1🍬Sugars: 3🥩Protein: 12

📝Notes

Tips: For extra depth, add a splash of white wine while simmering. If the gravy is too thick, thin it with a little more broth. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Turkey Gravy from Giblets

How do I know when the giblets are fully cooked?

Use a meat thermometer to check their internal temperature—giblets should reach 165°F (74°C) for safety. If you don’t have one, cook them until they’re opaque and no longer translucent in the center.

Can I use a different pan for cooking the giblets?

Yes, but for best results, use a deep, heavy-bottomed skillet (like cast iron or stainless steel) to ensure even heat distribution and prevent splattering. Avoid nonstick pans, as they can break down the flavor.

What if I don’t have a thermometer?

A good rule of thumb is to cook giblets until they’re fully opaque and slightly crispy on the edges. Remove them from the pan and let them rest for a minute before cutting—if they’re still slightly translucent, they need more time.

How do I prevent the gravy from becoming too thick?

After straining the gravy, whisk in a splash of chicken or turkey stock (about 1–2 tablespoons) to loosen it. If it’s still too thick, warm it gently over low heat and stir until it reaches your desired consistency. Avoid overcooking the stock to prevent bitterness.