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Giblet Gravy Recipe

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4.2 from 12 reviews

This rich and flavorful Giblet Gravy recipe is made from scratch using turkey neck, giblets, and aromatic vegetables to create a homemade turkey broth, then combined with pan drippings and white wine for a classic gravy perfect for Thanksgiving or any roast turkey dinner.

Ingredients

For the Turkey Broth

  • 3 tablespoons butter
  • 1 turkey neck
  • Giblets (excluding liver)
  • 1 turkey backbone (optional)
  • 6 cups water
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 ribs celery, chopped
  • 1 large bay leaf
  • 5 large sage leaves
  • 5 sprigs thyme

For the Giblet Gravy

  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • Giblet meat (minced, from above broth)
  • 1/2 cup dry white wine
  • 5 cups turkey broth (from above)
  • 1 cup turkey pan drippings (from a roasted turkey, optional)
  • Salt and pepper, to taste

Instructions

  1. Make the turkey broth: Heat a large pot over medium heat and add 3 tablespoons of butter along with the turkey neck, giblets (excluding liver), and turkey backbone if using. Sauté these meat parts until nicely browned, about 7-10 minutes.
  2. Add vegetables: Add the chopped onion, carrot, and celery to the pot and continue cooking for another 5-7 minutes until the vegetables are soft and fragrant.
  3. Simmer the broth: Pour in 6 cups of water and add the bay leaf, sage leaves, and thyme sprigs. Bring to a boil, then reduce the heat to a simmer and partially cover the pot with a lid. Simmer gently for 2 hours to develop a rich broth.
  4. Strain and prepare giblet meat: After 2 hours, strain the broth through a fine sieve or colander into a separate container and discard any solids including the turkey backbone. Remove the turkey neck meat and giblets from the solids, mince them finely, and set aside. Reserve 5 cups of the broth for the gravy.
  5. Prepare pan drippings (optional): If you have roasted a turkey, collect about 1 cup of pan drippings and let it settle for a few minutes. Skim off the top layer of fat and reserve the drippings. You can substitute 6 tablespoons of turkey fat for butter if desired in the next step.
  6. Sauté the giblet meat: Place the roasting pan or a large skillet on the stove over medium heat. Add 6 tablespoons of butter or turkey fat and let it melt. Add the minced giblet and neck meat, sautéing for about 3 minutes until heated through and aromatic.
  7. Make the roux: Sprinkle 1/2 cup all-purpose flour into the pan and whisk constantly to combine with the fat and meat. Cook the mixture, stirring often to prevent burning, until the flour darkens slightly, about 4-5 minutes.
  8. Add liquids: Gradually pour in 1/2 cup dry white wine while whisking continuously. Then slowly add the 5 cups of turkey broth. Turn the heat to high and whisk constantly until the mixture is smooth and begins to thicken.
  9. Cook the gravy: Continue cooking and whisking for 3-4 minutes until the gravy reaches your desired thickness. Lower the heat to gentle warmth to keep it ready.
  10. Finish and season: Stir in the reserved turkey pan drippings. Taste the gravy and season with salt and pepper as needed. For extra flavor, you may add a small amount of Dijon mustard or Worcestershire sauce for a tangy twist. Serve warm and enjoy your classic giblet gravy!

Notes

  • Do not include the liver when making the broth as it can impart a bitter flavor.
  • If you do not have pan drippings, butter can be used as an alternative fat for the roux.
  • Simmer the broth gently to avoid evaporating too much liquid.
  • Leftover giblet gravy can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Adjust seasoning at the end to suit your taste, as broth and drippings can vary in saltiness.

Find it online: https://cookedbygrace.com/giblet-gravy-recipe/