Tulo

Giblet Gravy Recipe

A white gravy boat filled with dark, speckled giblet gravy studded with chopped hard-boiled egg and minced giblets, next to a roasted turkey.
Photo by Change C.C on Pexels

Simmering the giblets and neck low and slow builds a deeply savory stock that replaces plain water or store-bought broth, and a roux made from the pan drippings ties the whole gravy together with real roasted flavor instead of tasting like flour paste.

Prep
15 min
Cook
75 min
Total
90 min
Servings
8

Ingredients

Servings8
  • 1 set turkey or chicken giblets and neck (from one bird)
  • 4 cups water
  • 1/2 onion yellow onion, quartered
  • 1 stalk celery stalk, roughly chopped
  • 1/2 tsp black peppercorns
  • 1 leaf bay leaf
  • 4 tbsp pan drippings or unsalted butter
  • 4 tbsp all-purpose flour
  • 2 eggs hard-boiled eggs, chopped (optional, Southern-style)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
342
Protein
14g
Carbs
49g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the giblets (heart, gizzard, liver) and neck from the turkey or chicken cavity, rinse them, and set the liver aside separately (it cooks much faster and turns bitter if simmered too long).
  2. 2Place the neck, heart, and gizzard in a saucepan with the water, onion, celery, peppercorns, and bay leaf. Bring to a boil, then reduce to a low simmer, partially covered, for 60 minutes.
  3. 3Add the liver during the last 10 minutes of simmering so it cooks through without becoming grainy or bitter.
  4. 4Strain the stock through a fine-mesh sieve into a bowl or measuring cup, reserving the liquid and setting the giblets and neck meat aside to cool. Discard the onion, celery, and peppercorns.
  5. 5Once cool enough to handle, pull the neck meat off the bone and finely chop it along with the heart, gizzard, and liver. Set the chopped giblets aside.
  6. 6After roasting the turkey or chicken, pour the pan drippings into a heatproof measuring cup and let the fat rise to the top for a few minutes.
  7. 7Skim 4 tablespoons of the fat back into the roasting pan or a saucepan set over medium heat (use butter if there isn't enough fat). Whisk in the flour and cook, stirring constantly, for 2-3 minutes until the roux turns a light golden brown and smells toasty.
  8. 8Slowly whisk in the reserved giblet stock, a little at a time at first, scraping up any browned bits from the pan. Bring to a simmer and cook, whisking often, for 5-8 minutes until thickened enough to coat the back of a spoon.
  9. 9Stir in the chopped giblets and hard-boiled eggs, if using, and season with salt and pepper to taste. Simmer for another 2-3 minutes to warm everything through, then serve hot.
How to Make Soup Stock

Tips & variations

  • If the bird didn't come with a giblet packet, ask a butcher for extra chicken or turkey necks and gizzards; they're inexpensive and work just as well.
  • For a smoother, restaurant-style gravy, leave out the chopped giblets and eggs and strain the finished gravy instead.
  • A splash of the turkey's roasting juices in place of some of the water when starting the stock deepens the flavor even further.
  • If the gravy turns out too thin, whisk a teaspoon of cornstarch mixed with a tablespoon of cold water into the simmering gravy until it reaches the right thickness.

Storage & reheating

Refrigerate cooled gravy in an airtight container for up to 4 days, or freeze for up to 2 months (the texture may need a quick whisk after thawing to smooth back out). Reheat gently in a saucepan over low heat, whisking in a splash of stock or water if it has thickened too much.

Tips from the Tulo kitchen

  • Simmering the giblets the day before Thanksgiving and refrigerating the stock overnight makes the fat easier to skim off before making the roux.
  • Whisking the stock into the roux in small additions rather than all at once is what prevents lumps from forming.

FAQ

Do I have to include the liver in giblet gravy?

No. Some cooks leave the liver out entirely because its stronger, slightly mineral flavor can dominate the gravy; the heart and gizzard alone still make a rich stock.

Can I make the giblet stock ahead of time?

Yes. The stock keeps refrigerated for up to 3 days or frozen for up to 3 months, so it can be made well before the roasting day and just reheated when it's time to build the roux.

Why is my giblet gravy lumpy?

Lumps usually form when hot stock is added too quickly to the roux. Add it gradually in small splashes while whisking constantly, especially for the first cup.

Is giblet gravy the same as regular pan gravy?

Not quite. Pan gravy is made only from drippings, flour, and liquid, while giblet gravy also includes a stock simmered from the giblets and neck plus the chopped meat itself, giving it a heartier texture and flavor.

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