recipe turkey gravy with giblets
The Best recipe turkey gravy with giblets
What I love most about this recipe is how easy it is to customize. You can make it extra creamy by adding a splash of cream or a bit of butter, or keep it light if you prefer. It’s also surprisingly healthy for what it is—lean protein from the giblets, a touch of fat for flavor, and no heavy sauces that can weigh you down. It’s the kind of dish that feels indulgent but isn’t, making it perfect for both special occasions and everyday meals. My husband and kids swear by it, and honestly, so do I. It’s that kind of recipe that makes cooking feel like a little joy, not a chore.
Classic Turkey Gravy with Giblets
A rich, savory sauce made from turkey giblets and pan drippings, perfect for serving over mashed potatoes or as a topping for roasted turkey. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb turkey giblets
- 4 cups turkey stock
- 1 onion, quartered
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp thyme
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup turkey drippings
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, combine giblets, turkey stock, onion, carrots, celery, garlic, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Simmer for 15–20 minutes until giblets are cooked through. -
2
Strain the broth through a fine-mesh sieve into a clean saucepan, discarding solids. Return the broth to the saucepan and set aside. -
3
In a separate pan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1–2 minutes until fragrant. -
4
Slowly pour the strained giblet broth into the roux while whisking constantly. Simmer for 5–7 minutes until thickened. Stir in turkey drippings and season with salt and pepper to taste.
🔧Equipment
- Large pot
- Fine-mesh strainer
- Whisk
- Saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Turkey Gravy with Giblets Works
❓ Frequently Asked Questions About Turkey Gravy with Giblets
Can I use store-bought giblets instead of fresh ones?
Yes, you can substitute store-bought giblets, but check the label for the same approximate weight (about 1–2 ounces per serving). If the giblets are pre-cooked, you may need to adjust the cooking time slightly—simmer them first in a little broth until they’re tender, then proceed with the recipe.
What if I don’t have a turkey giblet pan or deep skillet?
Skip the giblet pan entirely. Instead, place the giblets in a small bowl or ramekin, cover with broth, and simmer for 5–7 minutes until the meat is tender. Remove the giblets, then proceed with the gravy-making steps in the same pan.
How do I avoid a thick or grainy gravy?
To keep the gravy smooth, strain it through a fine-mesh sieve after reducing the broth. If it thickens too quickly, whisk in a splash of cold water or broth to thin it out. Avoid over-reducing the pan liquid—aim for a glossy, rich consistency.
Can I make this gravy ahead of time?
Yes, you can prepare the gravy up to 2 days ahead. Store it in an airtight container in the fridge. When ready to serve, reheat gently over low heat, stirring constantly, until it reaches your desired consistency. Avoid boiling to prevent curdling.
What if my turkey isn’t fully cooked, and I want to use the giblets for gravy?
If your turkey is underdone, remove it from the oven and let it rest while you cook the giblets. Use the giblets to make the gravy first, then return the turkey to the oven to finish cooking (about 15–20 minutes at 325°F). The gravy will absorb any residual juices from the turkey.
