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Classic Turkey Giblet Gravy

Classic turkey giblet gravy is made with homemade stock, turkey pan drippings, and finely chopped neck and giblet meat. A pale golden roux thickens it into a savory, smooth gravy with tender pieces of turkey giblets.
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Prep Time 15 minutes
Cook Time 1 hour 53 minutes
Total Time 2 hours 8 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the giblet stock
  • 1 turkey neck and giblets from 1 turkey; heart, gizzard, and liver
  • 6 cup water cold
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into chunks
  • 1 celery 1 rib, cut into chunks
  • 1 bay leaf
  • 0.5 tsp whole black peppercorns
For the gravy
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 3.5 cup giblet stock from above
  • 0.5 cup turkey pan drippings skimmed of excess fat
  • 0.25 tsp kosher salt

Equipment

  • 1 4-quart saucepan
  • 1 3-quart saucepan

Method
 

Make the giblet stock
  1. Combine the turkey neck, heart, and gizzard with the water, onion, carrot, celery, bay leaf, and peppercorns in a 4-quart saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 1 hour 40 minutes; add the liver for the final 20 minutes.
  4. Transfer the neck and giblets to a plate and strain the stock into a heatproof bowl, discarding the vegetables and seasonings.
  5. When cool enough to handle, remove the neck meat and finely chop it with the heart, gizzard, and liver.
Make the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 2 to 3 minutes, whisking, until the roux is pale golden.
  3. Gradually whisk in 3 1/2 cups of the giblet stock and the skimmed pan drippings.
  4. Bring to a simmer and cook for 5 to 8 minutes, whisking often, until thickened.
  5. Stir in the chopped neck and giblet meat and salt, then simmer for 2 minutes, until heated through.

Notes

For smooth gravy, whisk the stock in gradually to prevent lumps. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.