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Classic Turkey Giblet Gravy

Classic turkey giblet gravy is made with homemade broth simmered from turkey neck, giblets, and vegetables. Chopped giblets and neck meat add hearty texture to a smooth, thickened gravy.
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Prep Time 15 minutes
Cook Time 2 hours 16 minutes
Total Time 2 hours 31 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the giblet broth
  • 1 turkey neck and giblets heart, gizzard, and liver
  • 5 cups water
  • 1 yellow onion medium, quartered
  • 1 celery rib cut into 2-inch pieces
  • 1 carrot medium, cut into 2-inch pieces
  • 1 bay leaf
For the gravy
  • 0.25 cup butter unsalted
  • 0.25 cup all-purpose flour
  • 0.5 cup turkey pan drippings defatted
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 4-quart saucepan

Method
 

Make the giblet broth
  1. In a 4-quart saucepan, combine the turkey neck, heart, and gizzard with the water, onion, celery, carrot, and bay leaf.
  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  3. Partially cover and simmer for 1 1/2 to 2 hours.
  4. Add the liver and simmer for 20 minutes, until the giblets reach 165°F and the neck meat is tender.
  5. Strain the broth into a large measuring cup, reserving the giblets and neck.
  6. Discard the vegetables and bay leaf.
  7. Remove the neck meat from the bones.
  8. Finely chop the neck meat with the giblets.
  9. Measure 3 cups broth, adding hot water if needed.
Make the gravy
  1. Melt the butter in the same saucepan over medium heat.
  2. Whisk in the flour and cook for 2 minutes, whisking constantly.
  3. Gradually whisk in the 3 cups broth and the pan drippings.
  4. Bring to a simmer and cook for 5 to 8 minutes, whisking often, until thickened.
  5. Stir in the chopped giblets and neck meat, salt, and pepper.
  6. Simmer for 2 minutes, until the gravy is steaming hot.

Notes

For smooth gravy, whisk the broth in gradually and keep stirring as it thickens. Refrigerate leftovers for 3 to 4 days or freeze; thaw overnight in the refrigerator and reheat gently. For a gluten-free version, use a gluten-free all-purpose flour blend in place of the all-purpose flour.