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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Recipe Summary

prep:
10 mins
cook:
2 hrs 15 mins
total:
2 hrs 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut turkey neck in half. Set liver aside.

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  • 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.

  • Mix flour and butter together to form a thick paste.

  • 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

180 calories; protein 4.7g 9% DV; carbohydrates 8.4g 3% DV; fat 12.9g 20% DV; cholesterol 64.3mg 21% DV; sodium 496.7mg 20% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/26/2018
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 a food processor along with some of the carrots and returned them to the gravy. Giblet gravy as I know it has giblets in it. Read More
(2)

Most helpful critical review

Rating: 3 stars
11/24/2018
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 chicken broth and garlic. Will definitely use that again! Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2018
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 a food processor along with some of the carrots and returned them to the gravy. Giblet gravy as I know it has giblets in it. Read More
(2)
Rating: 3 stars
11/24/2018
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 chicken broth and garlic. Will definitely use that again! Read More
Rating: 5 stars
11/23/2018
outstanding Read More
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Rating: 5 stars
11/22/2018
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 rue. This will be out of sight. The "starter" as it is now smells like Thanksgiving. Can't wait! Read More