Delicious turkey giblet gravy recipe
- Dish type
- Side dish
We got this delicious turkey gravy from our American family when we happened to be visiting during Thanksgiving. We now use it every time we cook our turkey at Christmas.
1 person made this
- giblets and neck from turkey (e.g. gizzard, kidneys) excluding liver
- 950ml water
- 230ml turkey drippings
- 50g cornflour
- 120ml cold water
- 1 hard-boiled egg, chopped
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Place turkey giblets and neck into a saucepan with 950ml water and bring to the boil; reduce heat to low. Simmer until stock is reduced to 700ml, about 1 hour. Strain stock and reserve 70g of giblets; chop.
- Combine giblet stock and turkey drippings in a saucepan over medium heat. Whisk cornflour in 120ml cold water in a bowl until smooth. Whisk cornflour into stock and drippings. Bring to the boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.
Reviews & ratingsAverage global rating:(14)
Reviews in English (10)
by Teresa Joudrey
That is what is wrong when you just let anyone teach others how to cook. This is wrong. You get some pretty mean wallpaper paste out of this! Try using flour as a thickening agent and add some flovor. Onion powder savory sage ...anything! This is bland!-29 Sep 2018
Turkey Giblet Gravy
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
A high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.
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- 4 cups homemade or low-sodium store-bought chicken stock
- 2 cups water
- Neck and giblets from Salt-and-Pepper Grilled Turkey
- Pan drippings from Salt-and-Pepper Grilled Turkey
- 1/4 cup all-purpose flour
- 2 large eggs (optional), hard-cooked and coarsely chopped
- Coarse salt and freshly ground pepper
Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.
- I really like to budget and keep costs low by using minimal cooking ingredients without compromising great taste and flavor.
- For example, in this particular turkey giblet gravy recipe, only 5 spices and seasonings are used but there is enough to make this turkey gravy so flavorful and scrumptious.
Here is my budget recipe for the delicious turkey giblet gravy:
The spices and seasonings make this turkey gravy so flavorful and scrumptious.
- Giblets and neck reserved from turkey (liver discarded)
- 3 sprigs thyme
- 3 sprigs flat-leaf parsley
- 1 sprig rosemary
- 3 tablespoons unsalted butter
- 2 stalks celery, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 leek, white and pale-green parts only, coarsely chopped and washed well
- 1 medium onion, coarsely chopped
- 5 whole black peppercorns
- 1 fresh or dried bay leaf
- 3/4 cup dry white wine, homemade turkey stock (see step 1), or water
- Reserved pan fat (see step 5) or 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Coarse salt and freshly ground black pepper
Make turkey stock while turkey roasts: Trim fat and membrane from giblets. Rinse giblets and neck pat dry. Add to roasting pan with turkey, and roast until browned, about 30 minutes. Remove giblets and neck from pan set aside.
Bundle together thyme, parsley, and rosemary, and tie with kitchen twine to make a bouquet garni set aside.
Melt butter over medium-high heat in a large (4-quart) saucepan. Add celery, carrot, leek, and onion cook, stirring occasionally, until just browned, 5 to 10 minutes. Reduce heat to medium add giblets, neck, bouquet garni, pepper corns, bay leaf, and 4 cups water. Cover bring to a boil. Uncover reduce heat to medium-low. Cook until liquid reduces to about 3 cups, 50 to 60 minutes.
Pour stock through a large fine sieve set over a clean large saucepan. Reserve giblets and neck, and discard vegetables. Return stock to stove, and keep warm over medium-low heat. Coarsely chop giblets, and shred neck meat off the bone with a fork set aside.
Make gravy when turkey comes out of the oven: Pour juices from roasting pan into a fat separator reserve pan. Let juices separate, about 10 minutes.
Deglaze pan: Set the pan on stove top across two burners add wine. Bring to a boil over medium-high heat, scraping up browned bits on bottom with a wooden spoon. Reserve deglazing liquid.
Add 3 tablespoons reserved pan fat (from top of separator) or butter to a clean large saucepan, and place over medium-low heat. Add flour to make a roux, whisking vigorously to combine. Cook, whisking, until flour is deep golden brown and fragrant, about 7 minutes. Whisking vigorously, add stock in a steady stream to roux. Bring mixture to a boil, then reduce heat to a simmer.
Add reserved deglazing liquid, pan juice (from bottom of separator), giblets, and neck meat to mixture. Return to a simmer cook, stirring occasionally, until mixture is thickened, about 20 minutes.
Pour gravy through a fine sieve set over a large saucepan discard giblets and neck meat, if desired. Keep warm on low until ready to serve (up to 30 minutes) season with salt and pepper.
The Keys to Good Turkey Gravy!
Like the best gravy, this recipe is a last-minute effort in our lineup of Thanksgiving Day preparations. After all, piping hot gravy is usually the final addition to all your hard-earned turkey and sides. In our house, it gets made just as all the other dishes are brought to the table.
The first step to an awesome-tasting turkey gravy is a great base. That is, turkey pan drippings and juices. If you need advice on how to marinate and roast the perfect turkey, try our recipe for Grandpa’s Perfect Roast Turkey, Roast Turkey Breast, or our Five Spiced Roast Turkey.
Each of these recipes has details on making gravy, but we’ve synthesized them into two key points:
- Use a nice base of vegetables as a bed for your roast turkey, so you have plenty of tasty pan drippings
- While the turkey is roasting, make sure that you add water to the roasting pan if it dries out, because you definitely don’t want gravy that tastes like burnt turkey!
If, for whatever reason, your roasting pan gets burned or you don’t have enough pan drippings, don’t fret! You can supplement them with butter and chicken stock, and still make a tasty turkey gravy for your Thanksgiving dinner.
- Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
- Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
- To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
- Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
- Carve the bird and serve with the gravy.
Reprinted with permission from Meat: A Kitchen Education by James Peterson, © 2012 Ten Speed Press
James Peterson is an award-winning food writer, cooking instructor, and photographer who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, he honed his French cooking techniques during his tenure as chef-partner at Le Petit Robert in New York. A highly regarded cooking instructor for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump's New York Cooking School). His first book, Sauces, won two 1992 James Beard Awards Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard Awards. Peterson cooks, writes, and photographs from Brooklyn, New York.
Classic Turkey with Giblet-Mushroom Gravy
A classic roast turkey with richly flavored gravy will be the centerpiece of your Thanksgiving table.
- Preheat oven to 325 degrees F. Rinse turkey inside and out with cold running water and drain well pat dry with paper towels. Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place. Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
- In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey. Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
- Cover turkey with a loose tent of foil roast 2 1/2 hours. Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
- When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter cover loosely with foil to keep warm.
- Complete Giblet-Mushroom Gravy: Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl discard vegetables. Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan discard remaining fat. Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
- Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium. Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan. Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly. Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
- Meanwhile, cut reserved turkey neck into quarters and pull meat from bones discard bones. Finely chop meat and gizzard and add to thickened mushroom mixture. Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Makes about 6 cups gravy.
- Pour gravy into gravy boat and serve with turkey. Garnish turkey platter with pears, oranges, and herbs.
Recipe for Giblet Gravy
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.
- Serving Size: 1 (51.4 g)
- Calories 57.6
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 7 mg
- Sodium - 64.6 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 0.9 g
- Sugars - 1.3 g
- Protein - 2.2 g
- Calcium - 16.6 mg
- Iron - 0.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Remove giblets from bird. Place in saucepan. Add salt and pepper, sage, celery and onion. Cover with water. Bring to boil. Simmer covered for 2 or 3 hours while turkey cooks. When the meat starts to fall away from the neck bones, strain liquid into a blender. Chop liver and gizzard and add to blender. Pick meat from neck bones and add to blender. Puree off and on until liquefied. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated.
After turkey has been removed from roaster. Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck. Whisk as much "stuck stuff" up that you can. Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. Don't add too much water at once. Place roaster in 450-500 degree oven for 15 minutes, until thickened and bubbling.
Just before serving: Add more water and whisk if necessary, but be sure it is bubbling hot. It should be fairly thick. Pour into gravy boat and serve hot. It should be the last thing put on the table so that it is very hot.