turkey giblet gravy recipe

The Best turkey giblet gravy recipe

Classic Turkey Giblet Gravy

4.6 from 1143 votes

A rich, velvety gravy made from turkey giblets, perfect for thickening turkey dishes or serving over mashed potatoes. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Giblets

• 2 cups turkey giblets (skin removed)
• 1 cup giblet fat
• 1 cup giblet broth
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour

For Seasoning

• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary
• 1 tbsp black pepper
• 1 tbsp salt

👨‍🍳Directions

1. 1
   In a saucepan, combine giblets, giblet fat, and giblet broth. Bring to a simmer over medium heat and cook until giblets are fully cooked (about 15–20 minutes). Remove giblets and strain the broth through a fine-mesh strainer to remove any solids.
2. 2
   In a separate pan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1–2 minutes until fragrant.
3. 3
   Slowly pour the strained giblet broth into the roux while whisking constantly to prevent lumps. Return the mixture to a simmer and cook for 10–15 minutes, stirring occasionally, until thickened.
4. 4
   Add thyme, rosemary, black pepper, and salt. Simmer for another 5 minutes to let flavors meld. Adjust seasoning if needed.

🔧Equipment

• Medium saucepan
• Whisk
• Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14💛Saturated Fat: 7❤️Cholesterol: 75🧂Sodium: 550🌾Total Carbs: 4🥦Dietary Fiber: 3g🍬Sugars: 2🥩Protein: 22

📝Notes

Tips: For extra richness, strain the giblet fat and use it to render flavor into your turkey meat. If the gravy is too thick, thin it with a splash of giblet broth. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

❓ Frequently Asked Questions About Turkey Giblet Gravy

How do I adjust the gravy consistency if it’s too thick or too thin?

Use a ladle to carefully skim off excess fat from the pan if the gravy is too thick, then reduce it further by simmering on low heat. If it’s too thin, simmer gently until it thickens slightly, stirring occasionally to avoid burning. A cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) can also help adjust consistency if needed.

Can I use chicken stock instead of turkey stock for this recipe?

Yes, you can substitute chicken stock, but the flavor will be slightly different. If you prefer a richer, deeper taste, turkey stock works best. For a lighter gravy, a mix of both (half-and-half) can also work well.

What if I don’t have a turkey giblet pan or a fine-mesh strainer?

Skip the giblets entirely and use the neck and heart instead—just remove any bones and chop them finely. For straining, use a fine-mesh sieve or a clean kitchen towel to press out excess liquid from the simmered gravy. The result will still be smooth and flavorful.

How long should I simmer the gravy before serving?

Simmer the gravy until it reduces by about half—roughly 5 to 7 minutes on medium heat. Stir often to prevent sticking, and check for doneness by tasting. It should coat the back of a spoon without needing extra stirring.

Can I make this gravy ahead of time and reheat it?

Yes, the gravy tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, warm it gently over low heat, stirring occasionally, until it reaches your desired consistency.