How to make homemade giblet gravy is an easy Southern Thanksgiving recipe. Use your turkey drippings, giblet stock, and cooked giblets to make this old fashioned gravy truly from scratch. This will be your family's favorite gravy for holiday turkey and mashed potatoes!
For the Giblet Stock
- turkey neck, heart, and gizzard
- bay leaf (optional)
- 1 medium onion sliced (optional)
- 4 sprigs of fresh herbs, such as thyme, rosemary, sage or parsley (optional)
For the Gravy
- 1/2 cup turkey fat, skimmed from the top of the turkey drippings
- 2 tablespoons butter
- 1 cup turkey drippings
- 1/2 cup giblet stock
- 7 tablespoons all-purpose flour
- 1/2 cup cooked turkey giblets and neck meat, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low sodium chicken broth, reserve to thin the gravy
Making the Giblet Stock
- Rinse the heart, gizzard and turkey neck.
- Place in a medium sized saucepan and cover with 2 cups of filtered water.
- Optional: add the sliced onion, bay leaf and three or four sprigs of fresh spices
- Bring to a boil then simmer for one hour.
Finishing the Meat
- If the giblets aren't cooked enough, fry them in 2 Tbsp of butter for 5 minutes over medium heat.
- Dice the cooked giblets (heart and gizzard) and chop the turkey neck meat and transfer to a bowl.
Making the Roux
- Pour the turkey drippings into a medium bowl. You should have 1 1/2 cups if you roasted a 14 pound turkey and poured in two cups of chicken stock. Place the cooked turkey on a cutting board. (If you need a fail-proof roasted turkey recipe, we've got you covered!)
- Separate the fat from the turkey drippings by letting it sit for a while. The fat will rise to the top.
- Put the fat into a medium saucepan over medium heat. If there isn't enough turkey fat from your cooked turkey, add butter until you have 1/2 cup.
- Gradually add your flour to your turkey drippings 1 Tbsp at a time while whisking. You will want a paste that isn't too greasy. Once you're happy with the consistency of your roux, cook it while whisking for 4 minutes or until your roux is a brownish color. If you want a darker gravy, cook your roux longer.
Finishing the Gravy
- Gradually pour in the 1/2 cup of giblet stock into the roux while whisking constantly until smooth. Continue adding the 1 cup of turkey drippings to get the gravy to the right consistency.
- Add two tablespoons of butter and stir.
- Next, stir in your 1/2 cup of chopped, cooked giblet and turkey neck meat.
- Simmer for 3 to 10 minutes, stirring occasionally to thicken the gravy.
- Add a bit more black pepper, roughly 1/4 teaspoon.
- If needed, add low sodium chicken stock or filtered water to thin out your gravy.
- Taste, adjust seasonings, salt, black pepper, sage, rosemary, thyme, butter, if necessary and pour into a gravy boat.
- Use giblet stock, filtered water, or low sodium chicken broth to thin your gravy.
- Use bacon grease to saute the celery, onion, carrots if you want a different fat base.
- Puree the cooked giblets in a food processor or blender with some giblet stock or chicken broth to change the texture.
- Taste the gravy before serving, if necessary, adjust with dry spices: salt, black pepper, sage, rosemary, thyme. Or add more fat: with a pat of butter or heavy cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Boiled
- Cuisine: American
Keywords: gravy, sauces, Thanksgiving