Name: Turkey Giblet Gravy
Prep time: 10 min
Cook time: PT-488500H55M17S
Total time: PT-488500H55M17S
Cuisine: American
Ingredients: 1 package giblets and turkey neck (exclude liver); 4 cups water; 1 cup turkey drippings; 1/2 cup cold water; 6 tablespoons cornstarch; 1 large hard-cooked egg, chopped; Salt and ground black pepper, to taste

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Turkey giblet gravy is a rich, flavorful sauce that brings out the best in a holiday turkey dinner. Made from simmered giblets, turkey drippings, and a touch of seasoning, this classic gravy is thick, savory, and perfect for ladling over turkey, mashed potatoes, and stuffing.

Why You’ll Love This Recipe

Uses the whole turkey, minimizing waste
Rich, savory flavor from simmered giblets and neck
Thick and hearty consistency perfect for holiday meals
Easy to prepare while the turkey roasts
A traditional favorite that completes the Thanksgiving table

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package of giblets and neck from turkey, excluding liver
4 cups water
1 cup turkey drippings
1/2 cup cold water
6 tablespoons cornstarch
1 large hard-cooked egg, chopped
Salt and ground black pepper, to taste

Directions

In a saucepan, combine giblets, turkey neck, and 4 cups of water. Bring to a boil, then reduce heat and simmer until broth reduces to 3 cups, about 1 hour.
Strain the broth, reserving 1/2 cup of giblets.
In a saucepan, combine the strained broth and turkey drippings over medium heat.
In a small bowl, whisk 1/2 cup cold water with cornstarch until smooth. Slowly whisk this into the broth mixture. Bring to a boil, stirring constantly.
Finely chop the reserved giblets.
Reduce heat to low, then stir in the giblets and chopped hard-cooked egg.
Simmer until thickened, about 5 minutes. Season with salt and black pepper before serving.

Servings and timing

This recipe makes about 8 servings.

Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 20 minutes

Variations

Replace cornstarch with flour for a more traditional roux-based gravy.
Stir in fresh herbs like thyme, sage, or parsley for a fragrant finish.
Leave out the chopped egg if you prefer a smoother gravy.
For richer flavor, sauté the giblets with onions and celery before simmering.

Storage/Reheating

Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of broth or water if too thick.
Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

What are giblets?

Giblets typically include the turkey’s heart, gizzard, and neck (sometimes liver, though not used in this recipe).

Why shouldn’t I use the liver?

Liver can make the broth bitter, so it’s best to exclude it.

Can I make giblet gravy without turkey drippings?

Yes, use chicken or turkey stock instead, though drippings add the best flavor.

Can I make this gravy ahead of time?

Yes, prepare it a day in advance and reheat before serving.

Why do you add a hard-cooked egg?

It’s a traditional Southern touch that adds texture and richness.

Can I thicken gravy without cornstarch?

Yes, make a flour-based roux or use arrowroot powder.

How do I prevent lumps in gravy?

Whisk the cornstarch slurry thoroughly and add it slowly to boiling broth while whisking constantly.

Can I use chicken giblets instead of turkey?

Yes, chicken giblets make an excellent substitute.

What can I serve this gravy with?

It’s perfect for roast turkey, mashed potatoes, stuffing, and biscuits.

Can I double this recipe?

Yes, just double all ingredients and cook in a larger pot.

Conclusion

Turkey giblet gravy is a comforting, old-fashioned recipe that adds incredible depth to any holiday meal. With its savory flavor, hearty texture, and traditional touch of chopped egg, this gravy is the perfect complement to roast turkey and all the fixings. A true Thanksgiving classic, it’s a recipe you’ll return to year after year.