This homemade giblet gravy is rich, savory, and filled with the comforting flavors of a traditional holiday dinner. Made with tender turkey giblets, flavorful homemade broth, buttery pan drippings, and a simple flour roux, it is the perfect gravy for roasted turkey, mashed potatoes, stuffing, and everything else on your Thanksgiving plate.
If you have always wondered what to do with the small bag tucked inside your turkey, this is the answer. Those often-overlooked giblets create an incredibly flavorful turkey broth that tastes far better than anything you can buy in a jar.
The best part is that most of the preparation can be done ahead of time. Simmer the giblets while the turkey cooks, then finish the gravy with the pan drippings right before dinner. The result is a smooth, deeply flavorful old-fashioned giblet gravy your family will look forward to every year.
What Is Giblet Gravy?
Giblet gravy is a traditional turkey gravy made with the neck and giblets found inside a whole turkey. The giblet package usually includes the turkey’s heart, gizzard, and liver, while the neck may be packaged separately inside the turkey cavity.
The neck, heart, and gizzard are slowly simmered with broth and aromatics until tender. The meat is then finely chopped and added to a gravy made with butter or turkey fat, flour, broth, and roasted turkey drippings.
Some Southern giblet gravy recipes also include chopped hard-boiled eggs. They add texture and make the gravy feel especially traditional, but they are completely optional.
Why You’ll Love This Homemade Giblet Gravy
There is no comparison between homemade gravy and the kind that comes from a jar or packet. This classic recipe is worth the little bit of extra effort.
- Rich, savory turkey flavor
- Uses the neck and giblets that come with the turkey
- Easy to prepare while the turkey roasts
- Can be partially made ahead of time
- Works with or without turkey pan drippings
- Delicious with turkey, mashed potatoes, stuffing, and biscuits
- Easy to customize with eggs, fresh herbs, or cream
Ingredients for Giblet Gravy
Turkey giblets and neck
Use the neck, heart, and gizzard from a whole turkey. The liver has a stronger, slightly mineral flavor, so I prefer to leave it out. If your family traditionally adds it, simmer it during the final 15 minutes of cooking so it does not become bitter.
Turkey or chicken broth
Low-sodium turkey broth provides the best flavor, but chicken broth works just as well. Using low-sodium broth gives you more control over the final seasoning.
Onion and celery
Onion and celery add flavor to the homemade giblet stock. Cut them into large pieces because they will be strained out before the gravy is finished.
Fresh herbs
Sage and thyme give the broth its classic Thanksgiving flavor. You can substitute dried herbs if fresh herbs are unavailable.
Butter or turkey fat
Butter creates a rich, smooth gravy. If you have enough rendered turkey fat from the roasting pan, use it in place of some or all of the butter for even more turkey flavor.
All-purpose flour
Flour combines with the butter or turkey fat to make the roux that thickens the gravy.
Turkey pan drippings
Pan drippings add concentrated roasted flavor. Separate the fat from the drippings before measuring them. If you do not have drippings, simply use additional broth.
Hard-boiled eggs
Chopped hard-boiled eggs are a traditional addition to Southern giblet gravy. Add them at the end or leave them out for a smoother, more classic turkey gravy.
How to Make Giblet Gravy
1. Remove and prepare the giblets
Remove the neck and giblet package from the turkey cavities. Take the giblets out of the package and identify the heart, gizzard, and liver.
Set the liver aside for another use or discard it. Place the neck, heart, and gizzard in a medium saucepan.
Always check both cavities before roasting the turkey. The neck and giblet package are sometimes stored in different places.
2. Make the giblet broth
Add the onion, celery, sage, thyme, bay leaf, broth, and water to the saucepan. Bring everything to a boil over medium-high heat.
Reduce the heat to low, partially cover the pan, and gently simmer for 1 to 1½ hours. The giblets should be tender, and the neck meat should pull away from the bone easily.
3. Strain and chop the giblets
Remove the neck and giblets from the broth. Strain the broth through a fine-mesh strainer and discard the vegetables, herbs, and bay leaf.
Once the meat is cool enough to handle, pull the turkey meat from the neck. Discard the bones, skin, and any tough cartilage. Finely chop the neck meat, heart, and gizzard.
Measure the strained broth. You will need approximately 3 cups of liquid for the gravy. Combine the giblet broth with enough turkey drippings or additional broth to equal 3 cups.
4. Make the roux
Melt the butter or turkey fat in a large saucepan over medium heat. Sprinkle in the flour and whisk until completely smooth.
Cook the roux for 2 to 3 minutes, whisking frequently. It should turn a light golden brown and smell slightly nutty. Cooking the flour removes its raw taste and gives the finished gravy better flavor.
5. Add the broth
Slowly pour the broth and drippings into the roux while whisking continuously. Adding the liquid gradually helps prevent lumps.
Bring the mixture to a gentle simmer. Cook for 5 to 8 minutes, whisking occasionally, until the gravy is smooth and thick enough to coat the back of a spoon.
6. Finish the gravy
Stir the chopped giblets and neck meat into the gravy. If you are making Southern giblet gravy with eggs, gently fold in the chopped hard-boiled eggs.
Add the Worcestershire sauce, if using, and season with salt and freshly ground black pepper. Simmer for another 2 to 3 minutes, then serve warm.
The Secret to the Best Giblet Gravy
The secret is using both homemade giblet broth and the flavorful juices from the roasting pan. The giblet broth creates a savory base, while the pan drippings add the concentrated flavor of the roasted turkey.
Be sure to scrape up any browned bits from the bottom of the roasting pan. These little bits are packed with flavor. If necessary, add a splash of broth to the warm roasting pan and use a wooden spoon to loosen them before adding the liquid to the gravy.
Just be careful with the salt. Turkey drippings, broth, and seasoned turkey skin can all be salty. Wait until the gravy is completely finished before adding additional salt.
How to Keep Giblet Gravy From Getting Lumpy
A smooth gravy begins with a smooth roux. Whisk the flour thoroughly into the melted butter before adding any liquid.
Add the broth slowly while whisking constantly. Pouring all the liquid into the roux at once can make it harder to blend.
If your gravy still develops lumps, pour it through a fine-mesh strainer before adding the chopped giblets. You can also carefully blend the gravy with an immersion blender and then stir the meat back in.
How to Thicken Giblet Gravy
If the gravy is too thin, continue simmering it uncovered for a few minutes. It will gradually reduce and thicken.
For a faster solution, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Slowly whisk the slurry into the simmering gravy. Allow it to cook for at least one minute before deciding whether it needs additional thickener.
Remember that giblet gravy continues to thicken as it cools, so avoid making it too thick in the saucepan.
How to Thin Gravy That Is Too Thick
Whisk in additional turkey broth, chicken broth, or water, a few tablespoons at a time, until the gravy reaches your preferred consistency.
If you are reheating leftover gravy, you will almost always need to add a splash of broth because the gravy thickens considerably in the refrigerator.
Can You Make Giblet Gravy Without Drippings?
You can make delicious giblet gravy even if you do not have turkey pan drippings. Prepare the giblet broth as directed and use enough additional turkey or chicken broth to equal 3 cups of liquid.
Use butter to make the roux, then proceed with the recipe. The gravy will not have quite as much roasted flavor, but the homemade giblet stock still makes it rich and savory.
Can Giblet Gravy Be Made Ahead of Time?
The giblet broth and chopped meat can be prepared up to two days in advance. Refrigerate the strained broth and cooked giblets in separate airtight containers.
You can also finish the entire gravy ahead of time if you are not using turkey drippings. Reheat it gently on the stovetop, adding broth as needed to loosen the consistency.
If you want the flavor of fresh pan drippings, make the broth and roux-based gravy ahead of time. Once the turkey is finished roasting, whisk the drippings into the reheated gravy.
Make It Your Own
This traditional giblet gravy recipe is easy to adjust to your family’s preferences.
- Add two chopped hard-boiled eggs for Southern giblet gravy.
- Stir in a splash of heavy cream for a richer, creamier finish.
- Add finely chopped fresh sage, thyme, or parsley before serving.
- Use rendered turkey fat instead of butter to deepen the turkey flavor.
- Add a pinch of poultry seasoning for a more pronounced holiday flavor.
- Leave out the chopped giblets and use only the broth for a smoother gravy.
- Stir in a small amount of Worcestershire sauce to enhance the savory flavor.
- Add cooked, crumbled sausage for a heartier holiday gravy.
What to Serve With Giblet Gravy
This old-fashioned turkey gravy deserves a place beside all your favorite holiday recipes. Serve it over:
The Best Giblet Gravy Recipe
This old-fashioned giblet gravy is made with tender turkey giblets, homemade broth, buttery pan drippings, and an optional addition of chopped hard-boiled eggs. It is the perfect homemade gravy for Thanksgiving turkey, mashed potatoes, and stuffing.
- Prep Time: 15 MINUTES
- Cook Time: 1 HOUR 30 MINS
- Total Time: 1 hour 45 minutes
- Yield: 8–10 SERVINGS 1x
- Category: Thanksgiving
- Method: STOVETOP
- Cuisine: American
Ingredients
For the Giblet Broth
- Turkey neck
- Turkey heart and gizzard
- Turkey liver, optional
- ½ medium yellow onion, cut into large pieces
- 1 celery stalk, cut into large pieces
- 1 sprig fresh sage
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 cups low-sodium turkey or chicken broth
- 2 cups water
For the Gravy
- ¼ cup unsalted butter or rendered turkey fat
- ¼ cup all-purpose flour
- 3 cups strained giblet broth, turkey pan drippings, or a combination
- Cooked turkey neck meat and giblets, finely chopped
- ½ teaspoon Worcestershire sauce, optional
- ½ teaspoon freshly ground black pepper
- Salt, to taste
- 2 hard-boiled eggs, chopped, optional
- Chopped fresh parsley, for serving, optional
Instructions
- Remove the neck and giblets from the turkey. Set the liver aside or discard it. Place the neck, heart, and gizzard in a medium saucepan.
- Add the onion, celery, sage, thyme, bay leaf, broth, and water. Bring to a boil over medium-high heat.
- Reduce the heat to low and partially cover the saucepan. Simmer for 1 to 1½ hours, or until the giblets are tender and the neck meat easily pulls away from the bone. If using the liver, add it during the final 15 minutes.
- Remove the neck and giblets from the pan. Strain the broth through a fine-mesh strainer, discarding the vegetables and herbs.
- Pull the meat from the turkey neck and discard the bones, skin, and cartilage. Finely chop the neck meat, heart, gizzard, and liver, if using.
- Measure 3 cups of liquid using the strained giblet broth, turkey pan drippings, or a combination of both. Add extra broth if needed to reach 3 cups.
- Melt the butter or turkey fat in a large saucepan over medium heat. Sprinkle in the flour and whisk until smooth.
- Cook the roux for 2 to 3 minutes, whisking frequently, until it becomes light golden brown and smells slightly nutty.
- Slowly pour in the measured broth and drippings while whisking continuously.
- Bring the gravy to a gentle simmer. Cook for 5 to 8 minutes, whisking occasionally, until it is smooth and thick enough to coat the back of a spoon.
- Stir in the chopped giblets, neck meat, Worcestershire sauce, and black pepper. Add the chopped hard-boiled eggs, if using.
- Simmer for another 2 to 3 minutes. Taste and add salt only as needed.
- Transfer the hot gravy to a gravy boat and garnish with fresh parsley, if desired. Serve immediately.
Notes
- Check both turkey cavities for the neck and giblet package before roasting.
- Turkey liver can become bitter when cooked too long. Leave it out or add it during the final 15 minutes.
- Wait until the gravy is finished before adding salt because broth and turkey drippings may already be salty.
- If the gravy becomes too thick, whisk in additional broth.
- If it is too thin, simmer it uncovered or add a small amount of cornstarch slurry.
- The giblet broth and cooked meat can be prepared up to two days ahead.
- Southern-style giblet gravy often includes chopped hard-boiled eggs, but they can be omitted for a smoother gravy.
It is especially good spooned over a plate filled with turkey, mashed potatoes, and stuffing so all those holiday flavors come together.
How to Store and Reheat Giblet Gravy
Allow leftover gravy to cool, then transfer it to an airtight container. Refrigerate it for up to three days.
Reheat the gravy in a saucepan over low heat, whisking frequently. Add a splash of turkey or chicken broth to restore its smooth, pourable consistency.
Giblet gravy can also be frozen for up to two months. Thaw it overnight in the refrigerator before reheating. Flour-thickened gravy generally freezes and reheats better than gravy thickened exclusively with cornstarch.
Frequently Asked Questions
Should I use the liver in giblet gravy?
You can, but turkey liver has a strong flavor that may overpower the gravy. For a milder flavor, leave it out. If you want to use it, add it to the simmering broth during the final 15 minutes rather than cooking it for the entire time.
Do you put boiled eggs in giblet gravy?
Chopped hard-boiled eggs are common in old-fashioned Southern giblet gravy, but they are optional. Add one or two chopped eggs at the end of cooking if your family enjoys the traditional texture.
What parts of the turkey are used for giblet gravy?
Giblet gravy typically uses the turkey neck, heart, and gizzard. The liver may also be included, although its stronger flavor is not for everyone.
Why is my giblet gravy greasy?
The fat may not have been properly separated from the turkey drippings. Allow the drippings to rest until the fat rises to the top, then spoon it off. Use only the amount of fat needed for the roux.
Why does my gravy taste like flour?
The roux needs to cook for at least 2 to 3 minutes before the liquid is added. This cooks away the raw flour taste. Once the broth is added, let the gravy simmer for several more minutes.
How much gravy should I make per person?
Plan on approximately ⅓ cup of gravy per person. If your family loves gravy or you want plenty for leftovers, make a double batch.
Final Thoughts
Once you learn how to make giblet gravy from scratch, that little package inside the turkey will never go to waste again. Simmering the neck and giblets creates a deeply savory broth, while the turkey drippings give the finished gravy an unmistakable roasted flavor.
Serve this homemade giblet gravy over turkey, creamy mashed potatoes, and stuffing for a classic holiday meal that tastes just like it should. It is rich, comforting, and exactly the kind of old-fashioned Thanksgiving recipe worth bringing back year after year.
