Every year, right around the time the turkey goes in the oven, someone in my kitchen asks the same question. Where's the gravy? And every year, my answer is the same. My giblet gravy is already simmering on the stove, filling the whole apartment with that rich, savory smell that means the holidays are really here.
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This recipe is one I learned from my mom when I was a teenager, standing next to her at the stove in our tiny kitchen, watching her stir a pot that somehow turned scraps most people throw away into the best part of the whole meal. I've made it every Thanksgiving and Christmas since, and it's become one of those things my family would notice in a heartbeat if it went missing from the table.
If you're planning your whole holiday spread this year, this gravy pairs so well with a golden, herb roasted turkey with buttery garlic flavor, and honestly, once you taste homemade giblet gravy, you'll never want the jarred kind again.
Why You Will Like This Giblet Gravy
- It uses parts of the turkey most people toss out, so nothing goes to waste
- The stock simmers low and slow, which means most of the work happens without you standing over it
- It has real depth of flavor from the browned giblets, not just flour and broth
- It comes together with basic pantry ingredients you probably already have
- It reheats beautifully, so you can make it a day ahead and take one thing off your holiday to do list
- Even picky eaters at my table go back for seconds once they try it
Alex used to turn his nose up at anything with the word giblet in it. Now he's the one asking if there's extra to pour over his mashed potatoes.
Ingredients For The Best Giblet Gravy
Here's what you'll need. Nothing fancy, I promise.
- Turkey giblets, neck, gizzard, heart, and liver, if you'd like to include it
- 10 tablespoons unsalted butter, divided
- 1 cup diced onion, cut small
- ½ cup sliced carrots
- ½ cup sliced celery
- 6 cups unsalted chicken stock or broth (water works too in a pinch)
- 1 clove garlic, peeled and smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup all purpose flour
- Turkey pan drippings, if you have them
A quick note on the liver. I usually leave it out of my batch because Sarah finds the taste too strong for her. If your family likes it, it adds even more richness, so feel free to keep it in.
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Giblet Gravy Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 cups (serves 8) 1x
Description
Rich, savory homemade giblet gravy made from turkey giblets, browned first for deep flavor, then simmered into a silky stock and thickened into the best gravy on your holiday table.
Ingredients
- Turkey giblets: neck, gizzard, heart, and liver (optional)
- 10 tablespoons unsalted butter, divided
- 1 cup diced onion, cut small
- ½ cup sliced carrots
- ½ cup sliced celery
- 6 cups unsalted chicken stock or broth (water works too in a pinch)
- 1 clove garlic, peeled and smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup all purpose flour
- Turkey pan drippings, if you have them
Instructions
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the giblets and sear until golden brown on every side, about 4 minutes.
- Add the onion, carrots, and celery to the same pan. Cook until soft and a little see through, about 5 minutes.
- Pour in the chicken stock, then add the garlic, thyme, bay leaf, salt, and pepper. Stir, bring to a boil, then drop the heat to a simmer.
- Cover the pot with the lid slightly open and simmer for about 1 hour, until the neck meat is fully cooked. Add a splash more stock or water if the liquid drops below halfway. You want at least 4 cups of liquid left.
- Strain the stock into a bowl and set the liquid aside.
- Let the neck and giblets cool on a cutting board, then mince them up with a chef's knife. Chop the neck meat and liver too, if using. Set aside.
- In a separate pan, melt the remaining 8 tablespoons of butter and whisk in the flour. Swap in about half a cup of turkey drippings for some of the butter if you have them.
- Cook the mixture over medium heat, whisking the whole time, until it turns a light golden brown, about 2 to 3 minutes.
- Turn the heat up to medium high. Slowly whisk in 4 cups of the reserved stock, a little at a time so it doesn't clump.
- Keep whisking and cook for about 5 minutes, until thickened. Add a splash more stock if it's too thick, or strain through a fine mesh sieve for a smoother texture.
- Taste and season with more salt and pepper if needed. Stir in the chopped giblets and neck meat, then serve warm alongside the turkey and stuffing.
Notes
Leave out the liver if you prefer a milder flavor, it will still taste rich and delicious. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove over low heat, whisking in a splash of stock if it thickens up.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 110
- Sugar: 1g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
How To Make Homemade Giblet Gravy
Brown The Giblets First
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the giblets and let them sear until golden brown on every side, about 4 minutes.
This step matters more than you'd think. Browning the giblets first builds a deeper flavor into your stock later, so don't skip it even if you're tempted to save time.
Build Your Stock
Add the onion, carrots, and celery right into the same pan. Cook until they turn soft and a little see through, about 5 minutes.
Pour in the chicken stock, then add the garlic, thyme, bay leaf, salt, and pepper. Give it a good stir, bring it up to a boil, then drop the heat down to a simmer.
Cover the pot, leaving the lid slightly open, and let it simmer for about an hour, until the meat on the neck is fully cooked through. If the liquid drops below halfway covering the neck, just add a splash more stock or water. You want at least 4 cups of liquid left when it's done, since that's what turns into your gravy.
Once it's ready, strain the stock into a bowl and set the liquid aside.
Chop The Giblets
Let the neck and giblets cool on a cutting board for a few minutes. Once they're cool enough to handle, mince them up with a good chef's knife. Chop the neck meat and the liver too, if you're using it. Set this aside for later.
Make Your Roux
In a separate pan, melt the remaining 8 tablespoons of butter and whisk in the flour. If you happen to have drippings from a roasted turkey, you can swap in about half a cup of that fat instead, and it adds a wonderful extra layer of flavor.
Cook this mixture over medium heat, whisking the whole time, until it turns a light golden brown, about 2 to 3 minutes. This is the same basic technique behind a good bechamel sauce, and once you get the hang of it, you'll use it for all kinds of sauces down the road.
Thicken It Up
Turn the heat up to medium high. Slowly whisk in 4 cups of your reserved stock, a little at a time so it doesn't clump. If you have turkey drippings on hand, you can use those too, just add enough stock to reach 4 cups total liquid.
Keep whisking and let it cook for about 5 minutes, until it thickens up nicely. It will continue to thicken a bit more as it cools, so don't panic if it seems slightly thin at first. Want it thinner? Add a splash more stock. Want it silky smooth? Strain it through a fine mesh sieve before serving.
Finish And Serve
Taste your gravy and season with more salt and pepper if needed. Stir in your chopped giblets and neck meat, then serve it warm right alongside the turkey and stuffing.
Storage And Reheating Tips
This gravy keeps beautifully, which makes it perfect for holiday meal prep.
Store leftovers in an airtight container in the fridge for up to 4 days. I like using a glass container with a tight lid so nothing leaks in my fridge during the holiday rush.
To freeze it, let the gravy cool completely, then pour it into a freezer safe container or bag, leaving a little room at the top. It keeps well in the freezer for up to 3 months.
When you're ready to reheat, warm it gently on the stove over low heat, whisking often. If it looks a bit thick after sitting, just whisk in a splash of chicken stock or water until it loosens back up. The flavor honestly deepens after a day in the fridge, which is one more reason I like making this ahead of time.
Tips And Variations For Giblet Gravy
Here are a few things I've picked up after making this recipe more times than I can count.
- Not a fan of liver? Leave it out completely and your gravy will still taste rich and delicious
- Want a smoother texture? Strain the finished gravy through a fine mesh strainer before serving
- Have turkey drippings from the roasting pan? Use them in place of some of the stock for even more flavor
- Out of fresh thyme? A half teaspoon of dried thyme works just fine
- Wondering if you can make this without a turkey neck? Yes, you can use extra giblets alone, though the stock won't be quite as rich
One year I got distracted setting the table and let my roux go a shade too dark. It still tasted fine, just slightly nuttier than usual, so don't stress too much if yours isn't picture perfect. Gravy is forgiving like that.
Frequently Asked Questions About Giblet Gravy
What are giblets and which parts are used in giblet gravy?
Giblets refer to the organ meats that come tucked inside a whole turkey, usually the neck, gizzard, heart, and liver. For this giblet gravy recipe, I use the neck, gizzard, and heart every time, and add the liver only if my family is in the mood for its stronger flavor.
Can I make giblet gravy without turkey drippings?
Yes, absolutely. This recipe is built to work with just chicken stock and butter, so you don't need drippings at all. If you happen to have them from a roasted turkey, they add a nice extra layer of flavor, but they're optional, not required.
How do I thicken giblet gravy if it is too thin?
If your gravy turns out thinner than you'd like, mix a tablespoon of flour with a little cold water until smooth, then whisk it into the simmering gravy. Let it cook for another minute or two, and it will thicken right up. Just remember it also thickens more naturally as it cools.
Can giblet gravy be made ahead and reheated?
Yes, and honestly, I recommend it. Making this gravy a day ahead saves you time on the big day, and the flavor actually gets better after resting in the fridge overnight. Just reheat it slowly on the stove, whisking in a splash of stock if it needs loosening up.
Recipes You May Like
- Homemade Turkey Gravy For Your Holiday Feasts if you want a classic gravy option made straight from the roasting pan
- Herb Roasted Turkey With Buttery Garlic Flavor for the turkey recipe this gravy was practically made to sit beside
- Creamy Make Ahead Mashed Potatoes because every good gravy needs a mountain of mashed potatoes to pour over
Final Thoughts On This Giblet Gravy Recipe
This giblet gravy recipe has earned its spot on our holiday table year after year, and I have a feeling it will do the same for yours. It takes a bit of patience, but most of that time is just the stock quietly simmering while you handle everything else on your list.
If you're planning a full spread this year, this gravy goes wonderfully with a simple homemade vegetable soup that's surprisingly easy to start the meal off light, or a batch of Paula Deen style cornbread dressing to round out your table even more.
Give this one a try this year, and let me know how it turns out for your family. This one's a family favorite, and I hope it becomes yours too. Happy cooking, and happy holidays from our kitchen to yours.
