Giblet Gravy

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.

Angle shot of giblet gravy in a gravy boat.

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.
Overhead shot of labeled ingredients.

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

  1. 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.
  2. Sauté: Stir in the onion, celery, and carrot and cook until tender, 3-4 minutes.
  3. 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.
  4. 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.
Angle shot of giblets cooking in melted butter in a pan.
Angle shot of celery, carrots and onions in the pot with cooking giblets.
Angle shot of someone pouring chicken broth into the pot with giblets, vegetables, garlic and sprigs of fresh herbs.
Close up shot of finely diced giblet pieces.

Giblet Gravy

  1. Deglaze the Drippings: Remove the turkey from your roasting pan. Place the roasting pan over medium-high heat and allow the drippings to deglaze. 
  2. Whisk: Add the flour and whisk into the drippings until lumps have dissolved. If needed, whisk in 1 cup of reserved giblet broth. 
  3. Combine: Stir in the diced giblet pieces and continue to whisk for another minute.
  4. 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. 
  5. Season and Serve: Season with salt and pepper to taste and serve warm alongside your Thanksgiving turkey dinner!
Overhead shot of deglazing the drippings from the turkey pan.
Angle shot of someone whisking flour into the drippings.
Angle shot of finely diced giblet pieces in the pan with flour an drippings.
Angle shot of someone pouring the remaining giblet broth into the pan with the giblets, flour and turkey drippings.
Overhead shot of giblet gravy being heated up in the turkey pan.

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.
Side shot of someone pouring giblet gravy onto sliced turkey breast on a plate.

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.
Overhead shot of plated turkey with giblet gravy poured over the top.

More Thanksgiving Sides to Try

Print

Gilblet Gravy

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.
Course Dinner, Sauce
Cuisine American
Keyword giblet gravy recipe, homemade gravy, pan gravy, turkey giblet gravy, Turkey gravy
Prep Time 10 minutes
Cook Time 10 minutes
Simmer the Broth 2 hours
Total Time 2 hours 20 minutes
Servings 8 people
Calories 59kcal
Author Alyssa Rivers

Ingredients

Instructions

Giblet Broth

  • Add the butter to a large pot and melt over medium-high heat. Then add the giblets and sear until brown on all sides.
  • Stir in the onion, celery, and carrot and cook until tender, 3-4 minutes.
  • 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.
  • 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

  • Remove the turkey from your roasting pan. Place the roasting pan over medium-high heat and allow the drippings to deglaze.
  • Add the flour and whisk it into the drippings until any lumps have dissolved. Whisk in 1 cup of reserved giblet broth if needed.
  • Stir in the diced giblet pieces and continue to whisk for another minute.
  • 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.
  • Season with salt and pepper to taste and serve warm over your Thanksgiving turkey dinner!

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 579mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.4mg


Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more