Giblet Gravy
Thanksgiving just wouldn’t be the same without Giblet Gravy! Instead of tossing out the giblets, put them to good use by making this mouthwatering, flavor-packed gravy that perfectly accompanies the turkey it came with. This gravy is thick, savory, and a total cinch to whip up.
Giblet Gravy
Picture it – it’s Thanksgiving, and you just roasted a whole turkey. You spent hours making sure it was perfectly flavored and cooked to the best juicy, tender consistency, and now it’s time to serve it! Are you really going to go through all the effort just to smother it in some store-bought instant gravy sludge from a packet?! No way! Enhance your holiday entree even more with the very BEST ever giblet 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 gravy is SO worth it! While this gravy may take a little bit longer to whip up than most store-bought options, the steps are so easy to follow that you won’t even notice the time passing. Plus, the end result of perfect gravy will remind you that your patience paid off in the end!
Since the giblets are from the same turkey (or chicken, if it’s not Thanksgiving) that the rest of the bird is from, the giblet gravy perfectly pairs with the roasted turkey you’ll serve. It’s also 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!
How to Make It
- Simmer the giblets. Place the giblets into a saucepan and cover with water. Bring to a boil and reduce the heat to low. Then, simmer the giblets for 1 1/2 to 2 hours.
- Remove the giblets. Remove the giblets from the water and set aside. Reserve the cooking liquid to use in the gravy.
- Chop it. Once the giblets are cool, remove the meat from the neck and chop the giblet meat into small pieces. Set aside.
- Make a roux. Melt the butter in a heavy saucepan over medium heat. Whisk in the flour, cooking for 4-5 minutes until the roux begins to turn golden brown.
- Whisk it up. Whisk in the stock, giblet cooking liquid and any pan drippings from a roasted turkey or chicken. Continue cooking and whisking until thickened.
- Make it flavorful. Stir in the worcestershire sauce, garlic powder, onion powder, dried sage, salt and pepper.
- Toss in the final ingredients. Add the chopped giblets and sage, stirring to combine.
Enjoy! Serve immediately with your turkey and sides, and enjoy the best gravy ever!
How do I find the giblets?
Typically, when you buy a turkey, the giblets are found in a small bundle located within the cavity of the bird itself. Keep in mind that the giblets are usually the liver, neck, heart, and gizzard of the bird, so that’s what you’ll find in the bundle. While it may at first seem daunting to cook with these organs if you never have before, it’s really quite easy! Plus, it feels good to make the most out of the turkey.
Can I make giblet gravy gluten free?
You sure can! Just substitute the all purpose flour with cornstarch. You’ll still get the same thick consistency you’re looking for, just with none of the gluten!
If you’re looking for a gravy recipe without giblets, this easy recipe is ready in just 5 minutes.
Here are a few other recipes to make your Thanksgiving truly perfect!
- 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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Get the Recipe: Giblet Gravy Recipe
Ingredients
- Giblets from a whole turkey or chicken
- 3 cups water
- 1/2 cup butter
- 1/4 cup flour
- 2 cups turkey stock or chicken stock
- 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
Equipment
- saucepan
Instructions
- Place the giblets into a saucepan and cover with water.
- Bring to a boil and reduce the heat to low.
- Simmer the giblets for 1 1/2 to 2 hours.
- Remove the giblets from the water and set aside. Reserve the cooking liquid to use in the gravy.
- Once the giblets are cool, remove the meat from the neck and chop the giblet meat into small pieces. Set aside.
- Melt the butter in a heavy saucepan over medium heat. Whisk in the flour, cooking for 4-5 minutes until the roux begins to turn golden brown.
- Whisk in the stock, giblet cooking liquid and any pan drippings from a roasted turkey or chicken.
- Continue cooking and whisking until thickened.
- Stir in the worcestershire sauce, garlic powder, onion powder, dried sage, salt and pepper.
- Add the chopped giblets and sage, stirring to combine.
- Serve immediately.