The secret to making the best giblet gravy is in that paper-wrapped prize that comes inside of every whole turkey or chicken, the giblet bag!

Combined with a few simple ingredients you can prepare giblet gravy jam-packed with flavor.

pot of Giblet Gravy

How is Giblet Gravy Different From Regular Gravy?

Gravy is made from pan drippings and fat from roasting a turkey or chicken. Giblet gravy is kicked up a notch with flavor.

It’s enhanced with savory herbs, aromatic vegetables, and of course neck is full of bones (and tender bits of meat), hence the flavor. Meanwhile, the heart and gizzard have lots flavor too.

As for the softer, mashable liver, it has a strong distinctive taste all its own that gives character to your gravy. Additional broth and pan drippings are added to increase the volume.

Tips For The Best Flavor

When getting the drippings from your roasting pan, be sure to scrape up as many brown bits as you can, they add so much flavor.

Separate the fat and the drippings. Fat can be used in place of butter (or use some of each if needed) when adding the flour.

How to Make Giblet Gravy

A perfectly delicious side dish to serve with thanksgiving or Christmas dinner. Here’s how to make a simple giblet gravy recipe.

  1. Combine giblets, broth, herbs, and veggies. Simmer over medium heat (do not boil). Strain giblet broth.
  2. Cook butter (or turkey fat) with flour. Stir in chopped giblets, drippings, chicken broth or turkey broth a bit at a time until the gravy reaches desired consistency.
  3. Taste, season & serve.

How Long Does Gravy Last?

Gravy is so delicious that it’s actually a good thing it doesn’t last long outside of the freezer. It’s the perfect environment for growing bacteria, so don’t let it sit out for more than two hours.

  • Store in the fridge for about 3 days at most.
  • Store in the freezer for 2-3 months.
  • Reheat on the stovetop and bring to full boil before serving.

Follow what the food safety experts say so everyone goes away from the table satisfied and healthy!

How to Store Leftover Giblet Gravy

Store those leftovers within two hours of removing them from heat. Transfer to containers and tightly cover. If headed for the freezer, leave an inch of headspace for expansion.

If you’re making ahead, cool the gravy rapidly before putting it away. Food safety experts recommend placing directly into the refrigerator or cooling in an ice water bath if you’re uncomfortable with that approach.

Now bring on the stuffing, turkey, and mashed potatoes!

pot of Giblet Gravy
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Giblet Gravy

This delicious old-fashioned gravy is just like grandma used to make.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings

Ingredients  

  • giblets from one turkey (including neck, liver, gizard, heart)
  • ½ onion chopped
  • 2 stalks celery chopped
  • 1 bay leaf
  • 4 cups turkey or chicken drippings or stock, broth, or a combination.
  • 2-3 tablespoons fresh herbs* chopped
  • salt and pepper to taste

For Thickening

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup cold water or cold broth

Instructions 

  • If using turkey drippings, once the turkey has finished cooking pour the drippings into a bowl or gravy separator. As it rests, it will separate into a layer of fat and a layer of drippings. Gently spoon the fat off of the drippings and set it aside to use in place of some of the butter in step 5.
  • Rinse the uncooked giblets and place them in a saucepan with onions, celery, bay leaf, and turkey broth (or drippings from above).
  • Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • Strain and save the broth. Remove any meat from the neck if desired and discard the bones, celery, bay leaf, and onions. Finely chop the remaining giblets.
  • Melt butter in a saucepan over medium heat (if you have turkey fat from step 1, use that adding extra butter as needed). Add flour and cook for 1 minute. Add the chopped giblets.
  • Slowly add broth whisking after each addition until smooth, you may not need all of the broth. Stir in chopped giblets and simmer for 2-3 minutes.
  • Add fresh herbs and season with salt and pepper to taste before serving.

Notes

The liver has a distinct flavor and can be left out if you’d prefer.
Two hard boiled eggs can be very finely chopped an added to the gravy if desired.
We like the chunky consistency of this gravy but if you’d prefer, giblet gravy can be blended.
For fresh herbs, I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary, and sage. I use a bit of each, mostly parsley.
Instead of flour, this gravy can be thickened with cornstarch. Skip the butter and combine equal parts cornstarch and cold water or broth. Mix well. Stir into simmering broth a little at a time to reach desired consistency. Add giblets and proceed with recipe as directed.
 
5 from 9 votes

Nutrition Information

Calories: 91.46 | Carbohydrates: 12.9g | Protein: 4.15g | Fat: 2.47g | Saturated Fat: 0.44g | Cholesterol: 3.55mg | Sodium: 180.41mg | Potassium: 180.54mg | Fiber: 0.74g | Sugar: 2.54g | Vitamin A: 44.9IU | Vitamin C: 1.25mg | Calcium: 16.45mg | Iron: 0.66mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. The butter is used to make a roux (to cook the flour). If using cornstarch is not needed although you could add a pat of butter at the end for flavor if you’d like.

  1. I made this for thanksgiving. It was really tasty and my kids loved it! They are older kids but they thought this gravy had better taste than in years past.5 stars

    1. I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary and sage. I use a bit of each, mostly parsley.

    1. I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary and sage. I use a bit of each, mostly parsley.