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Giblet Gravy

Rated as 4.4 out of 5 Stars

"My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering."
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2 h 25 m servings 179
Original recipe yields 16 servings


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  1. Cut turkey neck in half. Set liver aside.
  2. Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
  3. Mix flour and butter together to form a thick paste.
  4. Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.


  • Cook's Note:
  • Use any amount of turkey drippings you prefer.

Nutrition Facts

Per Serving: 179 calories; 12.8 8.3 4.7 64 494 Full nutrition

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Read all reviews 4
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This turned out incredibly well. I did set the liver aside, way aside, so far aside that I didn't use it. After straining the gravy I picked the meat off of the neck, pulsed the other giblets in...

It was very tasty but it did require a lot of time. Not sure it was that much better than my plain old one made with drippings and flour paste and a little water! I did like the addition of chic...


Wow! Truly 5 star. I confess just made up to the rue since will finish tomorrow. All strained & ready for the turkey drippings. I am going to cook mushrooms w/butter, then add some flour as my r...