Turkey Giblet Gravy

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Turkey giblets and flavorful pan drippings from your roasted turkey team up to make the most delicious turkey gravy for your Thanksgiving meal.

close up view of Turkey Giblet Gravy in a white gravy boat,
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Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins
Servings:
8

Make the most of your bird with this turkey giblet gravy recipe. Not a single part will go to waste!!

Turkey Giblet Gravy Ingredients

These are the ingredients you'll need to make homemade turkey giblet gravy:

· Giblets: You'll need the neck of a turkey and a package of turkey giblets (excluding the liver).
· Water: Use four cups of water to boil the giblets. Mix ½ cup of cold water with cornstarch to make a slurry.
· Cornstarch: Cornstarch is mixed with cold water to make a slurry, which thickens the gravy.
· Drippings: Turkey drippings, the juices left in the pan after the turkey has been cooked, have tons of flavor.
· Egg: A chopped hard-boiled egg adds flavor and texture. You can leave it out if you'd like a smoother gravy.
· Seasonings: This turkey giblet gravy is simply seasoned with just salt and pepper.

How to Make Turkey Giblet Gravy

You'll find a full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this delicious turkey giblet gravy:

1. Make the broth: Place the giblets and neck in a pot, then cover with four cups of water. Bring to a boil, reduce the heat, and simmer until the broth has reduced by about one cup. Strain the broth and reserve about ½ cup of the giblets.
2. Thicken with a slurry: Whisk the cornstarch and ½ cup of cold water in a small bowl until smooth. Combine the broth and drippings in a saucepan over medium heat, whisk in the slurry, and bring to a boil.
3. Finish the gravy: Reduce the heat to low, then stir in the chopped giblets and hard-boiled egg. Season with salt and pepper. Simmer until the gravy is thickened.

How to Store Turkey Giblet Gravy

Transfer the cooled gravy to an airtight container. Store in the refrigerator for up to two days. Reheat on the stove for the best results.

Can You Freeze Turkey Giblet Gravy?

Transfer the cooled gravy to zip-top freezer bags (or another freezer-safe container). Wrap in foil for added protection against freezer burn. Lay flat in the freezer and use within four months. Thaw in the fridge overnight, then reheat on the stove.

Editorial contributions by Corey Williams

Ingredients

  • 1 package of giblets and neck from turkey, excluding liver

  • 4 cups water

  • ½ cup cold water

  • 6 tablespoons cornstarch

  • 1 cup turkey drippings

  • 1 large hard-cooked egg, chopped

  • salt and ground black pepper to taste

Directions

  1. Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.

  2. Strain broth and reserve 1/2 cup of giblets.

  3. Whisk 1/2 cup cold water and cornstarch together in a small bowl until smooth.

  4. Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk in cornstarch mixture and bring to a boil.

  5. While broth is coming to a boil, finely chop giblets.

  6. Reduce heat to low; stir chopped giblets and hard-cooked egg into the gravy and season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

Nutrition Facts (per serving)

324 Calories
30g Fat
6g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 324
% Daily Value *
Total Fat 30g 38%
Saturated Fat 9g 45%
Cholesterol 141mg 47%
Sodium 32mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 7g
Vitamin C 4mg 21%
Calcium 9mg 1%
Iron 3mg 14%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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