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
Scale
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.
Find it online: https://www.firsthomelovelife.com/best-giblet-gravy-recipe/