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Giblet gravy is a labor of love, but the flavor is unmatched! Using the turkey’s neck, gizzard, heart, liver, and drippings, you can make the best gravy you’ve ever had! It will be the perfect complement to your holiday turkey dinner.
Reasons You’ll Love This Recipe
- Tradition: My grandma used to make giblet gravy, and it seriously had the best flavor. I was so excited to introduce this to my kids and now you!
- Flavor: This gravy has a rich, savory depth of flavor that you can only get using the turkey’s giblets.
- Versatile: Your next Thanksgiving feast will reach a whole new level when you combine this giblet gravy with mashed potatoes, stuffing, and turkey.
Ingredients Needed for Giblet Gravy
The ingredients list is full of pantry staples, minus the giblets. Your guests will be thanking you when they have the best gravy they’ve ever had! Scroll to the bottom of the post for exact measurements.
- Giblets (neck, liver, heart, gizzard): The star of the recipe. Each piece adds a complex depth of flavor and texture that enhances the overall gravy.
- Butter: Used to cook the vegetables and adds the best richness to the gravy.
- Onion: Adds sweetness and a depth of savory flavor.
- Celery: Gives the gravy an aromatic earthiness.
- Carrots: Provides a touch of sweetness that helps balance the savory.
- Garlic: Enhances the overall savory depth in the recipe.
- Fresh Herbs: Fresh sprigs of Rosemary and Thyme elevate the gravy with their natural herbaceous notes.
- Chicken Broth: The base for the giblets to simmer in and create an incredible gravy.
- Flour: Helps thicken the gravy.
- Salt and Black Pepper: To Taste!
- Turkey Pan Drippings: This is essential for getting the maximum depth of flavor.
Using the Liver?
If you are using the liver, keep in mind that it has a strong and bitter taste. It can tend to be overpowering, and people will usually opt to leave it out!
Old Fashioned Giblet Gravy Recipe
Making this gravy is a labor of love, but it is totally worth it in the end. You won’t believe the depth of flavor and richness that gravy from turkey drippings gets when you also add the giblets.
Broth
- Brown Giblets: Add the butter to a large pot and melt over medium-high heat. Then add the giblets and sear until brown on all sides.
- Sauté: Stir in the onion, celery, and carrot and cook until tender, 3-4 minutes.
- Simmer: Add the garlic and sprigs of herbs. Pour the chicken broth over the vegetables and bring to a boil. Reduce to low and let simmer for 2 hours or while the turkey cooks.
- Strain and Dice: Strain the broth and remove the giblets. Set the broth aside. Remove the meat from the neck and finely dice the heart, liver, gizzard, and neck meat. Set the diced giblets aside.
Giblet Gravy
- Deglaze the Drippings: Remove the turkey from your roasting pan. Place the roasting pan over medium-high heat and allow the drippings to deglaze.
- Whisk: Add the flour and whisk into the drippings until lumps have dissolved. If needed, whisk in 1 cup of reserved giblet broth.
- Combine: Stir in the diced giblet pieces and continue to whisk for another minute.
- Heat: Pour in the remaining giblet broth, skimming off any large pieces of fat. Whisk and heat the gravy until you reach the desired gravy consistency.
- Season and Serve: Season with salt and pepper to taste and serve warm alongside your Thanksgiving turkey dinner!
Giblet Gravy Tips and Tricks
Here are a few tips to ensure your gravy turns out. Be patient. You’ve got this!
- Plan Ahead: I recommend making the giblet broth at least 1 day in advance! Once your turkey is thawed, remove the giblets and neck so you can start on the broth. Store the broth and diced giblets in the fridge so you can quickly make the gravy as soon as the turkey drippings are ready!
- Flour Substitute: Use cornstarch in place of the flour if you prefer.
- Smooth Gravy: For a smoother gravy consistency without giblet pieces, use a regular blender or an emulsion blender to reach the desired consistency.
Storing Leftover Gravy
Giblet gravy is a labor of love, so you’ll want to devour every last drop! It can easily be stored and enjoyed later with all the Thanksgiving leftovers.
- In the Refrigerator: Store in an airtight container for 3-4 days.
- To Reheat: Reheat over the stove on medium heat when ready to serve. Or pop individual servings in the microwave and rewarm in 30-second increments until heated.
- In the Freezer: Transfer this to a freezer bag or other freezer-safe container and store it for up to 2 months. Thaw overnight in the fridge before you reheat it.
More Thanksgiving Sides to Try
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Giblet Broth
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Add the butter to a large pot and melt over medium-high heat. Then add the giblets and sear until brown on all sides.
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Stir in the onion, celery, and carrot and cook until tender, 3-4 minutes.
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Add the garlic and sprigs of herbs. Pour the broth over the vegetables and bring to a boil. Reduce to low and let simmer for 2 hours or while the turkey cooks.
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Strain the broth and remove the giblets. Set the broth aside. Remove the meat from the neck and finely dice the heart, liver, gizzard, and neck meat. Set the diced giblets aside.
Make the Gravy
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Remove the turkey from your roasting pan. Place the roasting pan over medium-high heat and allow the drippings to deglaze.
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Add the flour and whisk it into the drippings until any lumps have dissolved. Whisk in 1 cup of reserved giblet broth if needed.
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Stir in the diced giblet pieces and continue to whisk for another minute.
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Whisk in the remaining giblet broth, skimming off any large pieces of fat. Whisk and heat the gravy until you reach the desired gravy consistency.
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Season with salt and pepper to taste and serve warm over your Thanksgiving turkey dinner!
*If using the liver, keep in mind that it can leave a strong and bitter taste that some think is overpowering to the gravy.
Calories: 59kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 579mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 1475IUVitamin C: 2mgCalcium: 19mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
