Gravy: Kitchen-made Giblet

From-scratch Giblet Gravy is a thick and robust gravy made from turkey drippings, from-scratch neck and giblet stock and finely minced giblet and neck meat. This method yields 3 cups of gravy or 12 (1/4 cup) servings.

Don’t throw the neck and giblets out!

Instead, try making a savory gravy or add to a stuffing. This year, I wanted to share my recipe for kitchen-made giblet gravy! It’s incredibly straightforward. A simple stock is made while the turkey is cooking and then the gravy comes together while it’s resting.

Most turkeys come with the neck and a waxy paper bag of its giblets in the turkey cavity. Giblets are the edible organ meats of the turkey (or fowl). It’s also known as offal and consists of the heart, gizzard (stomach) and liver.

To Make the Kitchen-made Giblet Gravy Set out:

for the giblet stock:

• neck and giblets
• bay leaf
• rosemary
• sage
• thyme
• shallot
• water
• cheesecloth

for the gravy:

• butter
• neck and giblets (reserved from making stock)
• turkey drippings
• unbleached all-purpose flour
• finely minced neck meat and giblets
• giblet stock
• turkey or chick stock (as needed)
• soy sauce (or season with salt to your preference)

Add the turkey neck, giblets, quartered shallot, bay leaf and fresh herbs in a 6 quart saucepan.

Pour in 4 cups water.

Bring to a boil and then reduce to low, simmering for 1 hour.

And that’s it! It’s truly simple and will elevate and flavor your gravy.

Set a mesh sieve lined with a double layer of cheese cloth over a large liquid measuring cup. Use tongs to remove the neck and giblets. DO NOT DISCARD. Then pour the giblet stock through the strainer. Set aside.

Melt 2 tablespoons butter in a skillet and heat over medium to medium-high heat. Once hot, add the neck and giblets.

Searing on both sides.

Once seared, remove and let cool slightly. Once safe to handle, pick of any meat from the turkey neck and mince it quite fine along with the giblets. For a finer chop, add it to a food processor and pulse a few times.

Once your turkey is done cooking, add the neck stock and pan drippings to a fat separator. Remove the plug and pour the stock/juices into a separate measuring cup, leaving the drippings behind in the separator. To the stock/juices add enough turkey or chicken stock to equal 4 cups of liquids.

To any remaining butter in the skillet (used to searing the turkey neck and giblets) add 2 to 3 tablespoons turkey drippings and heat over medium.

Once bubbling, add 4 tablespoons of flour.

Sprinkle in more if needed. You want it to form a paste.

Whisk while cooking the flour for 3 minutes.

Add in the minced neck meat and giblets.

Stir and cook for 1 minute.

Slowly pour in the turkey/giblet stock while whisking.

Let simmer, whisking occasionally, until thickened. I season my turkey gravy with 2 tablespoons low-sodium soy sauce. However for this post, I was not paying attention and accidentally grabbed the dark soy sauce without realizing it and that’s why my gravy is such a deep brown color.

Still flavor-packed but particularly dark in color.

Waiting for gravy to thicken can take a bit of time. If you’re ever in a pinch and you want to thicken your gravy instantly here’s what to do. Combine 2 tablespoons cornstarch with 2 tablespoons water. Once it is simmering or bubbling, whisk while pouring in the cornstarch slurry.

Keep in mind: it’s 1 tablespoon cornstarch (with water) for every 1 cup of liquid.

Transfer to a gravy boat and serve!

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!