If you’ve ever wondered how to make gravy with turkey giblets, you’re in for a treat. Giblet gravy is a classic, rich, and savory sauce that elevates your turkey dinner to a whole new level. Using the turkey’s giblets — the heart, liver, gizzard, and neck — along with the pan drippings, you can create a deeply flavorful gravy that’s perfect for Thanksgiving or any special meal.
Here’s a friendly, easy-to-follow guide on how to make gravy with turkey giblets, so you can impress your guests with a homemade touch.
What Are Turkey Giblets?
Before diving into the recipe, let’s clarify what giblets are. Giblets include the edible organs inside the turkey cavity: the heart, liver, gizzard, and sometimes the kidneys and neck. These parts are packed with flavor and are the secret ingredient to making a traditional, savory giblet gravy.
Ingredients You’ll Need
– Turkey giblets (heart, liver, gizzard, neck)
– Pan drippings from your roasted turkey
– Butter (about 2 tablespoons)
– All-purpose flour (around ¼ cup)
– Water or low-sodium chicken/turkey broth (about 4 cups)
– Aromatics: roughly chopped onion, celery, carrots
– Herbs: bay leaves, fresh rosemary, thyme, parsley, sage
– Salt and black pepper to taste
Step-by-Step Instructions to Make Giblet Gravy
1. Prepare the Giblet Stock
– While your turkey is roasting, start by browning the giblets and turkey neck in a saucepan with butter over medium heat. This browning process adds depth and richness to your gravy.
– Add chopped onions, celery, and carrots to the pan and cook until softened and slightly colored.
– Pour in water or broth (about 4 cups) and add bay leaves, rosemary, thyme, parsley, and sage.
– Bring this mixture to a simmer, cover, and let it cook gently for about 30 to 45 minutes. This simmering extracts all the wonderful flavors from the giblets and aromatics.
2. Make a Roux with Pan Drippings
– Once your turkey is done roasting, transfer it to a platter to rest.
– Pour the pan drippings from the roasting pan into a saucepan, leaving behind most of the fat if desired.
– Add ¼ cup of flour to the drippings and whisk continuously over medium heat. This will form a roux, which thickens your gravy. Cook until the roux turns a golden brown and smooth, about 2-3 minutes.
3. Strain and Chop Giblets
– Remove the giblets from the stock and finely chop the heart, liver, and gizzard. Discard the neck and vegetables or save the neck for making stock later.
– Strain the giblet broth to remove any solids, keeping the flavorful liquid.
4. Combine and Thicken
– Slowly pour the strained giblet broth into the roux, whisking constantly to avoid lumps.
– Let the mixture simmer and thicken, stirring frequently. If the gravy becomes too thick, add a splash of broth or water to reach your desired consistency.
– Stir in the finely chopped giblets for added texture and flavor.
– Season with salt and pepper to taste.
Tips for the Best Giblet Gravy
– Brown the giblets well: Browning adds a rich, savory flavor that’s key to a delicious gravy.
– Use fresh herbs: Thyme, rosemary, and sage complement turkey beautifully and enhance the gravy’s aroma.
– Don’t rush the simmering: Allowing the giblet stock to simmer gently extracts maximum flavor.
– Scrape the pan well: When making the roux, scraping the browned bits from the roasting pan adds intense flavor.
– Adjust thickness: If your gravy is too thick, thin it with broth; if too thin, simmer longer to reduce.
Serving Suggestions
Giblet gravy is perfect poured over sliced turkey, mashed potatoes, stuffing, or even drizzled on roasted vegetables. It’s a comforting, flavorful addition that will make your holiday meal memorable.
With just a few simple steps and ingredients, making gravy with turkey giblets is easier than you think and infinitely more delicious than store-bought gravy. Once you try this traditional recipe, it will become a staple in your holiday cooking!
Enjoy your rich, savory giblet gravy and happy cooking!