Make your Thanksgiving or Christmas turkey gravy one of the highlights of the holiday celebration with this simple turkey giblet gravy recipe! Douse this on your roast turkey, veggies and mashed potatoes, and you'll have everyone asking for seconds.
A roast dinner without a delicious and flavorful gravy is just not complete. A perfect turkey gravy doesn't have to be complicated, and today's recipe is an example of that. One of the things I pride myself on is making amazing homemade gravies. I do it well, and I am here to tell you that you can do it too, and it is unbelievably easy to make.
What sets this recipe apart from the other gravy recipes on my blog is the inclusion of the turkey's giblets, adding depth and savoriness to the gravy. You’re going to love this one. Let's dive in!
Related recipes: mushroom gravy, gravy without drippings and homemade turkey gravy.
Why you will love this turkey giblet gravy recipe
- It's easy to make with simple ingredients that are easily accessible, and you likely have in your pantry and fridge, especially during the holiday season.
- It is very flavorful. The broth and the brown butter used for making the gravy adds a rich depth of flavor to the gravy.
- This gravy can be made in advance; that way, you will have one less dish to worry about on Thanksgiving or Christmas Day.
What you will need
Turkey giblets: These are the edible organs of the bird (turkey neck, gizzard, heart and liver) and it's mostly stored in the cavity of the bird.
Celery
Carrots
Onion
Chicken stock powder
Olive oil: substitute with butter
Salt and black pepper
All-purpose flour
Unsalted Butter: Use quality butter if you can for a better flavor.
Water
How to make turkey giblet gravy
Make the giblet stock: Remove the giblets from the turkey. Rinse it clean and set aside. Place a Dutch pot on medium heat. Add olive oil and heat until hot. Carefully place the turkey giblets into the pot. Sear for about 3-5 minutes on each side until browned.
Add vegetables: Add chopped celery, carrots, and onion to the pot with the giblets. Stir it around for a few minutes until the vegetables are fragrant and the onion is soft.
Simmer the broth: Pour water into the pot to cover all ingredients, add chicken stock powder for extra flavor, then stir to combine. Bring it to a boil, then reduce heat to low and let it simmer until the giblets are tender. Skim off any scum from the top of the broth from time to time.
Remove giblets from broth and chop: Strain the broth and set it aside. Remove the giblets and finely chop them into small pieces. I only like to use the turkey liver, heart, and gizzard.
Make a Roux: In a medium saucepan, melt the unsalted butter over medium heat until browned. Gradually add flour, stirring constantly, to create a smooth mixture. Slowly pour the strained broth into the roux while whisking constantly until it reaches your desired consistency (It shouldn't be too thin or too thick). Continue cooking for a few minutes until thickened.
Add chopped giblets back in: Once the gravy has thickened, add in the chopped giblets and let it simmer for another 5 minutes or so to allow all flavors to blend together.
Season to taste: Taste the gravy and add salt and black pepper accordingly. You can also add any other herbs or spices of your choice for added flavor.
Serve and enjoy: Smother the giblet gravy away on your turkey, veggies and mashed potatoes.
Watch how to make it
How to store
You can store turkey giblet gravy in the fridge for up to 3 days in an airtight container. It can also be frozen for up to 3 months.
Tips
- I used browned butter to give the gravy a darker and richer color. Be careful not to burn the butter, as this will make the gravy taste bitter, which you want to avoid.
- For a darker-looking gravy, swap chicken stock with beef stock or you can use a combination of both.
- If you’re not using the gravy immediately, set aside some broth for reheating later, as the gravy thickens as it sits.
Turkey Giblet Gravy
Ingredients
- Turkey giblets turkey neck, gizzard, heart and liver
- 1 Celery stick sliced
- 1 Carrot sliced
- 1 large onion roughly chopped
- 1 Tablespoon chicken stock powder
- 2 Tablespoons olive oil Substitute with butter
- Salt and black pepper to taste
- 50 g all-purpose flour
- 50 g Unsalted Butter Use quality butter if you can for a better flavor.
- 800 ml Water you can use up to 1 litter of water
Instructions
- Remove the giblets from the turkey. Rinse it clean and set aside. Place a Dutch pot on medium heat. Add olive oil and heat until hot. Carefully place the turkey giblets into the pot. Sear for about 3-5 minutes on each side until browned.
- Add chopped celery, carrots, and onion to the pot with the giblets. Stir it for a few minutes until the vegetables are fragrant and the onion is soft.
- Pour water into the pot to cover all ingredients, add chicken stock powder for extra flavor, then stir to combine. Bring it to a boil, then reduce the heat to low and let it simmer until the giblets are tender. Skim off any scum from the top of the broth from time to time.
- Strain the broth and set it aside. Remove the giblets and finely chop them into small pieces. I only like to use the turkey liver, heart, and gizzard.
- Make a Roux: In a medium saucepan, melt the unsalted butter over medium heat until browned. Gradually add flour, stirring constantly, to create a smooth mixture. Slowly pour the strained broth into the roux while whisking constantly until it reaches your desired consistency (It shouldn't be too thin or too thick). Continue cooking for a few minutes until thickened.
- Once the gravy has thickened, add in the chopped giblets and let it simmer for another 3-5 minutes or so to allow the flavors to meld.
- Season to taste: Taste the gravy and add salt and black pepper accordingly. You can also add any other herbs or spices of your choice for added flavor.
- Smother the giblet gravy away on your turkey, veggies and mashed potatoes.
Notes
- I used browned butter to give the gravy a darker and richer color. Be careful not to burn the butter, as this will make the gravy taste bitter, which you want to avoid. You will know the butter is browned when there is brown speckled at the bottom of the pan and you will smell a nutty aroma.
- For a darker-looking gravy, swap chicken stock with beef stock or you can use a combination of both.
- If you’re not using the gravy immediately, set aside some broth for reheating later, as the gravy thickens as it sits.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious gravy recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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