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Giblet Gravy

Russ Myers


This delicious gravy is a must when serving turkey.

★★★★★ 1 vote
14 servings (1/4 cup)
20 Min
1 Hr 15 Min
Stove Top


1 pkg
neck, heart, gizzard from turkey giblets
1 medium
carrot, thickly sliced
1 medium
onion, thickly sliced
1 medium
celery rib, thickly sliced
1/2 tsp
turkey liver
3 Tbsp
fat from turkey drippings
3 Tbsp
all purpose flour
1/2 tsp
pepper to taste

How to Make Giblet Gravy


  • 1In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
  • 2Add liver and simmer 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
  • 3To make gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.
  • 4Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
  • 5Over medium heat, spoon 3 Tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden.
  • 6Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
  • 7Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slighty thick. Season to taste.

Printable Recipe Card

About Giblet Gravy

Course/Dish: Gravies
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Heirloom