Author: Simple Foodie

Giblet Gravy


Prep Time:
Cooking Time:
Cups: 6

Change to:
Giblet Gravy Recipe. This classic gravy can be made with the giblets, turkey neck, and turkey tailpiece found within your turkey. For a more flavorful gravy follow the additional steps found in the Notes section of this recipe.


oil 1 Tbsp
giblets 1 from your turkey
turkey neck 1 from your turkey
turkey tailpiece 1 from your turkey
onion 1 chopped
chicken broth 4 cups
water 2 cups
thyme 2 sprigs
parsley 1/2 cup sprigs
unsalted butter 3 Tbsps
all-purpose flour 1/4 cup
white wine 1 cup dry - optional
salt 1/4 tsp to taste
pepper 1 pinch to taste


  1. In a stockpot heat the oil over medium heat.
  2. Add the giblets, turkey neck, and turkey tailpiece. Saute for about 5 minutes.
  3. Add the onions and mix well. Lower the heat and cook covered for 15 minutes allowing the onions to cook down.
  4. Add the chicken broth, water, thyme, and parsley. Bring to a boil then lower to a simmer. Cook uncovered for 30 minutes.
  5. Strain the broth reserving the giblets, turkey neck, and turkey tailpiece.
  6. In a separate saucepan melt the butter over low/medium heat making sure that it does not burn. Stir in the flour and mix thoroughly. Stir until the flour turns golden brown and begins to smell nutty. Make sure that it does not burn. This takes 5 to 10 minutes.
  7. Stir in the strained broth from the stockpot and mix thoroughly. Bring to a boil and then lower to a simmer. Cook uncovered for 30 minutes stirring occasionally.
  8. Remove the meat from the turkey neck and dice with the giblets. Add the meat to the broth and bring to a boil. Add salt and pepper to taste.


If this recipe is going to be used with the Roasted Turkey recipe you may want to take the following steps to enhance the flavor of your gravy. When your turkey has completed roasting, remove it from the pan. Place the roasting pan over two burners on your stove top. Turn on your burners to medium heat and add the optional white wine. Stir and scrape as the wine begins to heat up. Continue to cook until the liquid reduces by half. Strain the reduced liquid into your gravy. This should be done at the same time you add the meat from the giblets and neckpiece to your gravy.