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This homemade Giblet Gravy is rich, savory, and packed with classic Thanksgiving flavor. Instead of tossing the giblets that come with your turkey, I simmer them to make a flavorful broth, then whisk it into a buttery roux with turkey stock, sage, and Worcestershire sauce. The result is a silky, homemade turkey gravy that’s perfect for spooning over everything on your holiday plate.
The best part? You can prep the giblets ahead of time, so finishing the gravy on Thanksgiving is a breeze.
Kellie’s Note
It’s All Gravy
I know how tempting it can be to toss out those unsightly giblets in favor of a store-bought gravy. But trust me, the little extra effort it takes to make this homemade giblet gravy is SO worth it!
Made flavorful with ingredients like dried sage, worcestershire sauce, turkey stock, and more! The consistency here is also what makes this gravy such a dream – it’s thick, but still spreads perfectly. Don’t be surprised when you want this gravy touching everything on your plate, not just the turkey!
Why you’ll Love My Giblet Gravy Recipe
If you’re used to reaching for a jar of gravy, this homemade version might just change your mind.
- So much flavor. Simmering the giblets creates a rich, savory base that makes this gravy taste like it came straight from Grandma’s kitchen.
- Nothing goes to waste. Those little extras tucked inside your turkey become one of the best parts of Thanksgiving dinner.
- Easy to make ahead. Prep the giblets and broth in advance, then finish your gravy while the turkey rests.
What Are Giblets?
Giblets are the little extras you’ll usually find packaged inside a whole turkey or chicken. They’re commonly the heart, gizzard, and liver, along with the neck, which may be packaged separately.
They might not look like much, but they’re packed with flavor and make an incredible base for homemade gravy.
- Neck: Adds rich, savory flavor to the cooking liquid. Remove the meat from the bones after simmering.
- Heart and gizzard: Add a deep, meaty flavor. Cook until tender and chop finely before adding them to the gravy.
- Liver: Has a stronger, more distinctive flavor. You can leave it out if you prefer a milder gravy.
My tip: Check both cavities of your turkey before roasting. Remove the giblet packet and all packaging, then set the giblets aside for your gravy. You don’t have to use every piece to make a delicious sauce!
Ingredients for Giblet Gravy
You only need a handful of simple ingredients to make this classic Giblet Gravy recipe. Here’s what makes it so good!
- Turkey or Chicken Giblets: The heart, gizzard, and neck create a savory base. The liver is optional if you prefer a milder flavor.
- Water: Used to simmer the giblets and create a flavorful cooking liquid.
- Butter and Flour: The foundation of our roux, which makes the gravy rich and thick without needing cream.
- Turkey Stock: My first choice for Thanksgiving is turkey stock, but chicken stock works just as well. I recommend low-sodium stock so you can control the salt.
- Worcestershire Sauce: My little flavor booster! It adds depth without overpowering the other ingredients.
- Garlic Powder and Onion Powder: Easy pantry staples that add plenty of savory goodness.
- Dried Sage: Gives the gravy that cozy, classic holiday flavor.
- Salt and Pepper: Season to taste, especially if you’re adding turkey drippings.
- Fresh Sage: Optional, but a lovely finishing touch.
How to Make Giblet Gravy
Homemade turkey giblet gravy is easier than you might think. Most of the time is spent letting the giblets simmer while you work on the rest of Thanksgiving dinner.
- Simmer the giblets. Place the giblets and neck in a saucepan with water. Bring to a boil, reduce the heat, and simmer for 1½–2 hours, or until tender.
- Chop the meat. Remove the giblets and reserve the cooking liquid. When cool enough to handle, remove the meat from the neck bones and finely chop the cooked giblets.
- Make the roux. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 4–5 minutes, until lightly golden and fragrant.
- Whisk in the liquid. Slowly add the turkey stock and the measured reserved giblet cooking liquid, whisking constantly until smooth. If using turkey pan drippings, add them as part of the measured liquid.
- Season the gravy. Stir in the Worcestershire sauce, garlic powder, onion powder, dried sage, salt, and pepper.
- Finish and serve. Add the chopped giblets and optional fresh sage. Simmer until the gravy coats the back of a spoon, then serve warm.
Kellie’s Tips for the Best Giblet Gravy
- Don’t rush the giblets. Let them simmer gently until tender. This also gives the cooking liquid plenty of time to develop flavor.
- Skip the liver if you like. It has a stronger flavor than the other giblets, so leaving it out gives you a milder gravy.
- Whisk, whisk, whisk! Slowly adding the liquid to the roux is the easiest way to avoid lumps.
- Watch the consistency. The gravy should coat the back of a spoon but still pour easily. If it’s too thick, add a little warm stock.
- Save those pan drippings. A little liquid from your roasted turkey adds another layer of delicious flavor.
- Taste before adding more salt. Turkey stock and pan drippings can be salty, so adjust the seasoning at the end.
Giblet Gravy variations and Substitutions
There are lots of ways to make traditional giblet gravy, and just about every family has its own favorite version.
- Southern Giblet Gravy: Add chopped hard-boiled eggs to the finished gravy for an old-fashioned Southern twist.
- Creamier Gravy: Stir in a splash of warm cream or half-and-half at the end for a richer finish.
- No Turkey Drippings: No problem! Turkey or chicken stock makes a flavorful gravy even without the pan drippings.
- Chicken Giblet Gravy: Use the giblets and stock from a whole chicken instead of turkey.
- Extra Herbs: Add a little fresh thyme or rosemary for a different flavor profile.
Can I make giblet gravy gluten free?
Yes! To make gluten-free Giblet Gravy, use cornstarch instead of flour to thicken the sauce. Skip the traditional flour-based roux and whisk the cornstarch with cold water to make a smooth slurry. Slowly add it to the simmering stock and giblet cooking liquid, stirring until the gravy reaches your desired consistency. Start with a small amount and add more as needed. Be sure your stock, Worcestershire sauce, and other ingredients are gluten-free, too!
If you’re looking for a gravy recipe without giblets, this easy gravy recipe is ready in just 5 minutes.
Make Ahead, Storage, and Freezing
One less thing to worry about on Thanksgiving? Yes, please.
- Make Ahead: Cook the giblets and prepare the broth up to 2 days in advance. Refrigerate the cooled components in separate airtight containers. You can also make the finished gravy up to 3 days ahead.
- Storage: Refrigerate leftover giblet gravy in an airtight container for up to 3–4 days.
- Freezing: Let the gravy cool, then transfer it to freezer-safe containers, leaving room for expansion. Freeze for up to 2 months for the best quality.
- Reheating: Thaw frozen gravy overnight in the refrigerator. Reheat in a saucepan over medium-low heat, whisking frequently. Add a splash of stock if needed to bring back that smooth, pourable consistency.
Thanksgiving shortcut: Make the giblet cooking liquid ahead of time and save the final gravy-making step for when your turkey comes out of the oven. You’ll have fresh gravy without a last-minute scramble.
More Easy Holiday Recipes
- Citrus and Herb Roasted Turkey
- Homemade Cranberry Sauce
- The Very Best Mashed Potatoes
- Roasted Acorn Squash with Gingersnap and Sage
- Turkey Gravy
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Giblet Gravy Recipe
Equipment
- saucepan
- whisk
- measuring cup
Ingredients
- Giblets from one whole turkey or chicken, neck, heart, and gizzard; liver optional
- 3 cups water, for simmering the giblets
- 1/2 cup butter
- 1/4 cup flour
- 2 cups turkey stock or chicken stock
- 1/4 cup reserved giblet cooking liquid, from simmering the giblets
- 1/4 cup reserved pan drippings , from the turkey, optional
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh chopped sage, optional
Instructions
- Place the giblets and turkey neck in a saucepan with 3 cups of water. Bring to a boil, then reduce the heat to low. Simmer gently for 1½–2 hours, or until tender.
- Remove the giblets and neck from the saucepan, reserving 1/4 cup of the cooking liquid for the gravy.
- Once cool enough to handle, remove the meat from the neck bones and finely chop the cooked giblets. Discard the bones and set the chopped meat aside.
- Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 4–5 minutes until the roux turns lightly golden and fragrant.
- Slowly whisk in the 2 cups of turkey stock, 1 cup of reserved giblet cooking liquid, and ¼ cup of turkey pan drippings. Continue cooking over medium heat, whisking frequently, until the gravy is smooth and begins to thicken.
- Stir in the Worcestershire sauce, garlic powder, onion powder, dried sage, salt, and pepper. Simmer until the gravy coats the back of a spoon but is still pourable.
- Stir in the chopped giblets and optional fresh sage. Taste and adjust the seasonings as needed. Serve warm.
Video
Notes
- Giblets: The neck, heart, and gizzard are the main components of this gravy. The liver is optional if you prefer a milder flavor. Remove all neck bones before adding the chopped meat to the gravy.
- Pan Drippings: Add strained turkey or chicken pan drippings for extra flavor, counting them as part of the recipe’s total measured liquid.
- Consistency: The finished gravy should coat the back of a spoon but still pour easily. Add a little warm stock if it’s too thick.
- Make Ahead: Prepare the finished gravy up to 3 days ahead, or cook the giblets and broth up to 2 days in advance.
- Storage: Refrigerate in an airtight container for up to 3–4 days.
- Freezing: Freeze in airtight freezer-safe containers for up to 2 months for best quality.
- Reheating: Thaw overnight in the refrigerator and reheat gently, whisking frequently and adding stock as needed. Reheat thoroughly to 165°F.
- Variation: For Southern-style giblet gravy, stir chopped hard-boiled eggs into the finished gravy before serving.
- No pan drippings? Substitute an additional ¼ cup of turkey or chicken stock. Your gravy will still have plenty of rich, savory flavor!
- Giblet Tip: The neck, heart, and gizzard are the best choices for a rich, savory gravy. The liver has a stronger flavor, so I prefer to leave it out. If using the liver, cook it separately until fully cooked, then finely chop it and stir it into the finished gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your email said I didn’t use your recipes, but I do! Sorry, but I certainly do. Your recipes are great. I will be using the recipe Giblet gravy for sure.
I get so wrapped up in doing things, I don’t always respond as I should.
Please forgive me. I love cooking, especially for large family gatherings.
Awww, no worries at all! I love that you’re trying them, I try to make things everyone will love and that are easy to follow.