Giblet Gravy

Are you looking to elevate your Thanksgiving dinner to new heights of comfort and flavor? My incredibly delicious giblet gravy recipe is bursting with rich, savory flavors and a hint of traditional nostalgia.

Have you ever roasted a turkey and removed the bag of giblets and neck, then wondered what you should do with them? Don’t toss them out! Let me show you how to make a giblet gravy. You’ll be impressed with how much flavor and dimension it adds to the sauce. What’s great is you can even use this recipe when roasting a whole chicken.

The giblet pieces are browned first, then sauteed with a classic vegetable mirepoix. It’s simmered with fragrant herbs until a rich stock is formed. The great thing about this recipe is you don’t have to wait for the bird to finish cooking, as the gravy can be made in advance. However, using the flavorful pan drippings will further enhance the gravy.

Key ingredients

• Giblet Parts: You’ll need the neck. It’s full of gelatin when cooked, adding body to the sauce. The tail can also be used. Look for the organs, consisting of the heart, gizzard, and liver, in a small paper pouch, usually stuffed near the neck of the bird.
• Vegetables: A mixture of chopped onions, sliced carrots, and celery creates a flavorful base for the stock. A smashed clove of garlic adds a delicate allium flavor.
• Herbs: Bay leaf and fresh thyme sprigs add a pleasant fragrance to the gravy.
• Roux: A mixture of butter and flour creates a paste that thickens the sauce. It’s easy to adjust the consistency, adding more or less roux.
• Liquid: Unsalted chicken stock or broth allows for a more intense flavor of poultry stock. Water can be used instead. You can control the salt and pepper levels of the liquid.
• Pan Drippings: Reserve the pan drippings from the roasted turkey to season the gravy. Some of the homemade stock can be replaced with juice, and the fat can be used instead of butter. This depends on the yield of drippings.

Brown the giblets

Remove the giblets from the turkey or chicken. Giblets are organs from the bird, consisting of the long neck, gizzard, small heart, and liver. They contribute to the taste and texture of the gravy when cooked. The neck has meat, the gizzard and heart have some chew, and the liver breaks down like a cooked egg yolk for richness.

Searing the parts in butter adds flavor by browning the surface and develops fond in the pan. This will create a more interesting stock for the turkey giblet gravy.

Make the stock

Once the giblets are golden brown, add the onions, carrots, and celery. Saute until the onions turn translucent and the surface starts to caramelize. This brings out the natural sweetness. Add the chicken stock, garlic, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to a low simmer. I cover the pot, leaving it ajar to allow some steam to escape while concentrating the liquid.

The gentle pressure cooker environment tenderizes the giblets faster. It’s ready when the meat is easily removed from the neck bone. The process takes about 1 hour. Strain the stock to reserve just the liquid. You could also puree the vegetables to thicken the sauce with it instead.

Mince the giblets

Remove the cooked giblets from the strainer, then let them cool down on a cutting board. Trim off any tough bits from the gizzard. Shred the meat off of the neck bone. Chop the meat, gizzard, heart, and liver into smaller pieces.

Some people dislike the taste of the liver because it’s slightly bitter. But if you are a pâté or foie gras fan, add it! It breaks down in the gravy, adding richness to the sauce. If you want the flavor of the giblet but not the chunkiness, blend it in the sauce until smooth after making the gravy.

Make the gravy

When I make gravy, I prefer a thick and velvety consistency. In this recipe for giblet gravy, I use a ratio of 2 tablespoons of butter and flour for every 1 cup of stock. For a thinner consistency, use 1 or 1 ½ tablespoons instead. To make a golden roux, start by melting the butter over medium heat, then whisking in the flour. This will create a paste with a sort of butterscotch color.

Gradually whisk in the homemade giblet stock over medium-high heat. The temperature will help to thicken the sauce. If you find the sauce too thick, add more stock. Give it a taste, and season with salt and pepper as needed. Now stir in the chopped giblet meat and parts. The sauce thickens as it cools. Reheat or add in some hot stock to thin it out.

Flavor variations

It’s easy to switch up the flavor of the giblet gravy. Try these tasty ideas!

• Egg: Add chopped hard-boiled eggs to the gravy to add richness and texture. About 2 to 3 works well. The egg yolks have a similar texture to the liver and dissolve into the sauce.
• Herbs: Add fresh or dried herbs to the gravy, like rosemary, sauce, thyme, tarragon, or parsley.
• Heat: For spiciness, add red chili flakes, chili powder, cayenne pepper, or chipotle pepper. Mince up jalapenos or serranos to simmer with the stock.
• Dairy: For a creamier texture, add in milk or heavy cream. This should replace a portion of the homemade turkey stock.
• Alcohol: Add dimension with dry white wine, brandy, or sherry. This is often added to the roasting pan and reduced if making the gravy with pan drippings. This can also be added to the roux before the stock.
• Seasonings: Soy sauce or Worcestershire sauce bumps up the savory umami taste. A splash of vinegar or Dijon mustard adds pungency. Add in lemon or orange zest or juice for acidity.

Serving suggestions

• Roast turkey breast or slow cooker turkey breast
• Roasted chicken
• Whole roasted turkey or spatchcock turkey
• Prime rib
• Mashed potatoes

Frequently asked questions