How to make Classic Giblet Gravy Recipe

Are you craving that delicious, savory gravy to pour over your Thanksgiving turkey or holiday roast? You’ve got to try this mouthwatering giblet gravy recipe! Made from turkey drippings and a medley of flavorful giblets, this rich and velvety sauce is a timeless recipe that brings a whole new level of depth and deliciousness to your meal.

Transform your Thanksgiving dinner with this Giblet Gravy recipe! This easy recipe uses the neck meat giblet meat from the turkey to produce the most luxurious, flavorful homemade Giblet Gravy you’ve ever had!

This isn’t your average turkey gravy you’d get from a jar or packet. It’s gravy like good Southern grandma’s used to make. This Giblet Gravy takes your basic turkey recipes and elevates them to a whole new level. Let’s face it – sauces are one of the best parts of Thanksgiving or Christmas dinner, whether it’s cranberry sauce or gravy! So, don’t forget to keep those giblets and turkey neck because you’re going to need them for this easy recipe!

Giblet gravy in a bowl on a wooden table.

What Is Giblet Gravy?

Classic Giblet Gravy is a sauce made from the turkey drippings that are released as the bird cooks and the giblets. Giblets are the edible organs of the turkey, the heart, liver, sometimes the kidneys, gizzard, and neck. They are the parts that you remove once you have thawed your turkey from inside the cavity. They are loaded with rich flavor and nutrients and are the secret ingredient to making the richest turkey gravy recipe.

The gravy is thickened with flour and seasoned with fresh thyme and rosemary for the perfect Thanksgiving gravy. You can use this dressing on everything from a Smoked Thanksgiving Turkey to Traeger Smoked Turkey with Stuffing or Smoked Spatchcock Turkey to homestyle mashed potatoes and cornbread dressing.

Ingredients for the giblet gravy on a working surface.

Turkey Neck Gravy Ingredients

You know those bits you remove from the turkey or chicken before you cook it? Those are parts Grandma would have never wasted; they have a rich depth of flavor and are the key ingredient for classic Thanksgiving gravy.

  • Turkey giblets – the liver, heart, and gizzard
  • Turkey neck
  • Onion
  • Pinch of salt – we use Kosher salt when cooking
  • Turkey stock or Chicken broth
  • Fresh Thyme
  • Fresh Rosemary
  • Unsalted Butter
  • Flour
  • Freshly ground black pepper

How to Make Gravy from Giblets

This old fashioned giblet gravy starts with a traditional roast turkey recipe. It works with any roasted turkey recipe, even our spatchcock turkey. But you need the veggies that have been roasting under the bird and the pan drippings for the richest flavor.

Sear the Giblets and Neck

  • Heat up a medium saucepan over medium heat with a tablespoon of oil. Throw in the giblets, neck, and tail, and let them sizzle until they’re browned all over (about 5 minutes).
  • Toss in the minced onion and keep stirring for another 3-4 minutes. Lower the heat and let everything cook until the water has evaporated from the giblets and they’re beautifully browned (around 15 minutes).
  • Now, cover the whole mix with a cup of broth. Take fresh rosemary and thyme sprigs, tie them up, and toss them into the mix with a pinch of salt and pepper. Bring to a gentle boil on low for about 30 minutes.
  • After that, strain the liquid, and don’t forget to save it because it’s gold! You can ditch the neck (unless you want to save it for some Instant Pot turkey stock) and the gizzard.
  • Pop the giblets (the heart and liver) into a blender and give them a good pulse until they’re finely chopped into small pieces.
  • In the meantime, melt the butter in a small pan. Toss in the flour and whisk it slowly to make a roux. Let that roux cook until it’s a lovely dark brown.
  • Slowly whisk in one cup of chicken broth. At first, it’ll be thick and pasty, but keep going, and it’ll start to thin out a bit. Let it simmer until it thickens (about a minute).
  • Add another cup of broth and simmer on low until the sauce thickens up again. Now, it’s going to be thick and a bit soupy.

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