Recipe for Giblet Gravy
Roasted turkey just isn’t complete without a rich giblet gravy to go with it.
It’s taken me years to learn how to make a delicious gravy that is worthy of serving.
Homemade turkey gravy is a must on any Thanksgiving or Christmas table when oven roasted turkey is served.
I remember growing up thinking the giblets were meant for the dogs not served to the holiday guests.
But they add intense flavor to homemade turkey stock and the gravy.
In our house we use it all but the liver. They are simmered alongside onions and celery to create a rich broth and then the giblets and neck is picked, shredded and chopped before being tossed into the gravy.
Making gravy is not as easy as it seems. It can be hard to balance the ratio of flour to fat to liquid. But this recipe is mastered to be simple.
After all, there’s enough going on in the kitchen that this recipe needs to be error proof.
The equation for making the perfect gravy is equal parts fat to flour.
So, for each 2 cups of gravy, you’ll use 3 tablespoons of fat or butter, 3 tablespoons of flour and 2 to 3 cups of turkey stock.
Tips for the perfect gravy:
Cook the roux until it’s well combined, brown and smells nutty.
Add the turkey broth a little at a time. It’s easier to thin out a thicker gravy.
Use a wire whisk when adding the flour to the drippings and whisk quickly to prevent lumps.
For added flavor, deglaze the roasting pan with white wine instead of turkey stock.
- 2 cups water
- 2 cups turkey stock
- 1 onion, chopped
- 2 celery ribs
- 1 carrots, sliced
- 2 bay leaves
- 10 peppercorns
- Turkey neck and giblets
- 6 tablespoons turkey fat or butter
- 6 tablespoons flour
- 3-4 cups turkey broth, homemade or store bought
- Pan drippings from roasted turkey (depending on how thick you like your gravy)
- Kosher salt and pepper