Roasted turkey just isn’t complete without a rich giblet gravy to go with it. This Thanksgiving giblet gravy recipe walks you through the steps.
It’s taken me years to learn how to make a delicious and flavorful gravy that is worthy of serving.
Homemade giblet gravy is a must for any Thanksgiving dinner or Christmas table when oven roasted turkey is served.
It’s so delicious I will drizzle it over mashed potatoes, turkey and even stuffing.
I remember growing up thinking the giblet meat were meant for the dogs not served to the holiday guests.
But it makes for a flavorful giblet stock and homemade gravy.
In our house we use all the turkey giblets including the neck meat, neck bone, all the brown bits from the thanksgiving turkey and a cup of the drippings or two to make for a savory gravy.
The homemade stock is simmered with onions and celery to create a rich broth.
Then the giblets and neck is picked, shredded and chopped into small pieces before being tossed into the turkey gravy.
What is the secret to good gravy?
Making turkey giblet gravy is not as easy as it seems.
It can be hard to balance the ratio of flour to fat to liquid.
But this easy recipe is mastered to be simple.
After all, there’s enough going on in the kitchen that this delicious gravy needs to be error proof.
You need the right consistency.
The equation for making the perfect gravy is equal parts fat to flour.
For example, 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 flavorful stock.
Ingredients for classic giblet gravy
- Whole turkey
- Turkey or chicken broth
- Butter or turkey fat
- Bay leaves
- Whole peppercorns.
- Turkey neck and giblets
- Salt and pepper
How to make the giblet gravy
First prepare the turkey by removing the giblets from the neck cavity. Learn how to brine and roast turkey.
To make the giblet broth, combine water, turkey or chicken broth, onion, celery, carrot, bay leaves, peppercorns and place giblets in a saucepan and bring to a gentle boil over medium high heat.
Simmer the broth, then strain it, saving the cooking liquid and the chopped meat from the neck.
Allow the turkey to rest after cooking.
Deglazing the roasting pan with a bit of turkey or chicken broth will help release the bits from the bottom of the pan.
Pour the drippings into an separate container and allow it to cool so the fat floats to the top of the container.
After skimming the fat, you should have about a cup of pan drippings.
To make the gravy, mix the butter or reserved turkey fat in a saucepan before adding in flour to create a roux.
Slowly add in the pan drippings to combine with the roux stirring consistently.
At this point, add the turkey giblet broth one cup at a time until the gravy has thickened to your liking.
Gently boil the gravy until slightly thickened, then add in the chopped giblets and season with salt and pepper.
Serve this delicious gravy over your turkey, mashed potatoes and more.
TIPS FOR THE PERFECT GRAVY
- Cook the roux until it’s well combined, brown and smells nutty.
- Add the giblet 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 turkey drippings and whisk quickly to prevent lumps.
- For added flavor, deglaze the roasting pan with white wine instead of turkey broth.
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How to Make Thanksgiving Giblet Gravy from Scratch
- 1 whole turkey, including neck and giblets
- 2 cups water
- 2 cups turkey giblet broth (follow instructions below for homemade broth)
- 1 onion, chopped
- 2 celery ribs
- 1 carrots, sliced
- 2 bay leaves
- 10 peppercorns
- 6 tablespoons turkey fat or butter
- 6 tablespoons flour
- 3-4 cups turkey or chicken broth, store bought
- Pan drippings from roasted turkey, depending on how thick you like your gravy
- Kosher salt and black pepper
Make the giblet broth:
- Add 2 cups of water, 2 cups of turkey or chicken stock, onion, celery, carrot, bay leaves, peppercorns and giblets to a large saucepan and bring to boil.
- Reduce the heat to low, and let the giblet broth simmer for about an hour.
- Strain the broth and remove the solids, saving the liquid and the chopped meat from the neck. Set aside.
- After the turkey has finished cooking transfer it to a cutting board and let the turkey rest before carving.
Make the gravy:
- Deglaze the roasting pan over two burners on medium heat with one cup of turkey or chicken broth scraping the bits off the bottom of the pan.
- Pour the drippings from the roasting pan into a large measuring cup or fat separator if you have one. After cooling, the fat should float to the top of the measuring cup.
- Separate the fat from the drippings by skimming off all the fat reserving it in a separate bowl.
- For a 12 to 14 pound turkey you should have about 1 cup of pan drippings and 1/4 cup of fat.
- Place 6 tablespoons of turkey fat into a saucepan over medium heat. You can also add a tablespoon of butter or more to make up for the fat.
- Once the fat and/or butter has melted, add the flour and stir to form a thin paste. Stir to combine until the roux smells nutty.
- Slowly add in the pan drippings, about 1 cup or more, and stir to combine with the roux.
- Add the giblet broth, 1 cup at a time, until the gravy is at a thickness and consistency of your liking.
- Boil until slightly thickened, then add in the chopped giblets and season with salt and pepper.
- Transfer any leftover gravy to an airtight container and store in the refrigerator.
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