Turkey Giblet Gravy

Turkey Giblet Gravy – Turkey Gravy From Scratch

This Turkey Giblet Gravy recipe is THE best turkey gravy recipe for holidays. My entire family raves about it and it really makes me wonder why it’s a “holiday” recipe.

This is so good that it should be a regular on the dinner table.

I personally love it and definitely use it every thanksgiving and Christmas. But I think going forward I’m gonna’ make it on a more regular basis. Maybe not with a turkey but with a roast chicken!

What Is Giblet Gravy?

For those not in the “know” giblet gravy is a gravy made with (of course) the giblets of the bird and drippings from the turkey roasting pan.

So exactly what are giblets? They are the heart, gizzard, liver, and neck of the chicken or turkey. You will find them in a small bundle inside the cavity of the whole bird.

You can make gravy from the giblets of either a turkey or a chicken, though I think it’s more usual with a roast turkey. The giblets are bigger, and there’s more meat to put in the gravy.

Turkey giblet gravy is the queen of gravies. So full of wonderful flavor from the giblets and drippings. If you’ve never made homemade gravy before give this recipe a try and you’ll see what I mean!

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Turkey Giblet Gravy
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs

Turkey giblet gravy is the queen of gravies. So full of wonderful flavor from the giblets and drippings.

Course: Side Dish
Cuisine: American
Keyword: Turkey Giblet Gravy
Servings: 6
Calories: 125 kcal
  • 1 turkey giblets removed from bird, neck, gizzard and liver
  • salt and pepper
  • 1 teaspoon sage
  • 1 stalk celery chopped
  • 1 small onion chopped
  • 2 -4 tablespoons seasoned flour
  • water
  1. Remove the giblets from the bird. Place in a saucepan and add salt, pepper, sage, celery and onion.
  2. Cover with water and bring to a boil.
  3. Reduce the heat to simmer and simmer covered for 2 or 3 hours while turkey cooks.
  4. When the meat starts to fall away from the neck bones, strain the liquid into a blender.
  5. Chop the liver and gizzard and add to the blender. Pick the meat from the neck and add that to blender also.
  6. Puree off and on until liquefied.
  7. Add flour seasoned with salt and pepper. Blend off and on a few times until the flour is well incorporated.
  8. After the turkey has been removed from the roaster the fat. Be sure to leave the brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  9. Whisk as much "stuck stuff" up that you can.
  10. Pour the contents of the blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
  11. Don't add too much water at once.
  12. Place the roaster in 450-500 degree oven for 15 minutes. Add more water and whisk, if necessary, just before serving. It should be fairly thick. Be sure it is bubbling hot.
  13. Pour the gravy into gravy boat and serve hot.

The Turkey Giblet Gravy should be the last thing put on the table so that it is very hot. Did I say it needs to be hot???

Tips And Tidbits About This Turkey Giblet Gravy

This already awesome giblet gravy can be made even better if you use stock instead of water!

Homemade gravy can be made on top of the stove also. Especially handy if you cook your turkey in advance. Just reserve the drippings and stuck stuff when you do roast the turkey.

Doing it this way, you might find that you have to keep adding flour to get it to thicken. Just add more flour to a portion of the gravy and return to the blender. After blending return to the gravy on the stove top. Repeat as necessary.

Eventually, it will thicken up to just the right consistency.

Up Next:

Turkey Soup With Rice – Turkey Carcass Soup

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