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Classic Turkey Giblet Gravy

Classic turkey giblet gravy is made with homemade giblet stock, turkey pan drippings, and finely chopped giblets for a rich, savory texture. A buttery flour roux thickens the gravy until smooth and ready to serve.
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Prep Time 10 minutes
Cook Time 1 hour 56 minutes
Total Time 2 hours 6 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 set turkey giblets and neck about 1 pound; liver separated from the heart and gizzard
  • 6 cup water
  • 1 yellow onion small, halved
  • 1 rib celery cut in half
  • 1 bay leaf
  • 0.5 tsp whole black peppercorns
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup strained giblet stock
  • 0.5 cup turkey pan drippings defatted
  • 0.25 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 2 3-quart saucepan

Method
 

  1. Put the neck, heart, and gizzard in a 3-quart saucepan with the water, onion, celery, bay leaf, and whole black peppercorns.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours, adding the liver for the final 15 minutes.
  4. Transfer the giblets to a plate and strain the stock into a bowl.
  5. Measure 4 cups strained giblet stock.
  6. When cool enough to handle, remove the neck meat from the bones and finely chop it with the heart, gizzard, and liver.
  7. Melt the unsalted butter in a clean 3-quart saucepan over medium heat, whisk in the flour, and cook for 2 minutes, whisking constantly.
  8. Gradually whisk in the 4 cups stock and the defatted turkey pan drippings until smooth.
  9. Bring to a simmer and cook, whisking often, for 5 to 8 minutes, until thickened.
  10. Stir in the chopped giblets and neck meat, kosher salt, and ground black pepper.
  11. Simmer for 2 minutes, then serve.

Notes

For smooth gravy, whisk the stock in gradually to prevent lumps. Refrigerate leftovers for 3 to 4 days or freeze; reheat gently while whisking. For a dairy-free variation, use dairy-free butter in place of the unsalted butter.