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Turkey Gravy from Giblets

You don't have to eat the giblets to make a great-tasting gravy! They are used mainly for the flavor of the broth. My mom added a couple of chopped boiled eggs and the chopped giblets to the gravy. This gravy is great with or without them!
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 7610.1 kcal

Equipment

  • 1 Large Stockpot For simmering the giblet broth.
  • 1 Fine-Mesh Strainer Essential for a smooth gravy.
  • 1 Medium Frying Pan or Saucepan For preparing the roux and thickening the gravy.
  • 1 Whisk Crucial for preventing lumps in the roux and gravy.
  • 1 Cutting Board and Chef's Knife For preparing onion and celery.

Ingredients
  

Main

  • 4 cups chicken broth
  • 1 turkey neck and giblets
  • ½ cup chopped onion
  • 1 celery diced
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup turkey drippings
  • ½ cup all-purpose flour

Instructions
 

  • Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
  • Strain broth; you should have close to 4 cups.
  • Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

Notes

For a richer, deeper flavor, consider roasting the turkey neck and giblets lightly before simmering. This adds a layer of Maillard reaction goodness. When making the roux, ensure the flour cooks for at least 2-3 minutes to remove the raw flour taste, but watch carefully to avoid burning. Whisk continuously when adding the broth to the roux to prevent lumps, creating a silky-smooth gravy. Taste and adjust seasoning at the end, as broth and drippings can vary in saltiness. Fresh herbs like thyme or sage can be added during simmering or finely chopped and stirred in at the end for an aromatic boost. If you prefer a smoother gravy without the giblets, discard them after straining; if you enjoy them, finely chop the cooked giblets and add them back to the thickened gravy.