Description
This classic giblet gravy recipe transforms turkey giblets and aromatic herbs into a rich, flavorful gravy perfect for enhancing your holiday turkey or roast. Simmered slowly and thickened to perfection, it offers a savory complement that brings a homemade touch to your festive meal.
Ingredients
Units
Scale
Giblets and Broth
- Turkey giblets, including the neck
- 1 onion, quartered
- 1 carrot, halved
- 6 cloves garlic, smashed
- 3 sprigs sage
- 3 sprigs thyme
- 1 sprig rosemary
- 6 cups low-sodium chicken or turkey broth
Gravy Base
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Chill the liver: Remove the liver from the turkey giblets and place it in the refrigerator to chill until ready to use.
- Simmer giblets and aromatics: In a large saucepan over medium heat, combine the remaining giblets, turkey neck, quartered onion, halved carrot, smashed garlic cloves, sage, thyme, rosemary, and broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 1½ hours to extract deep flavors.
- Add liver and continue simmering: Add the chilled liver to the simmering broth and cook until the liver is fully cooked through, approximately 25 minutes.
- Strain and chop giblets: Strain the broth through a fine mesh sieve, discarding the neck and all vegetables. You should have about 2½ cups of rich stock. Finely chop all the giblets and set them aside for later use.
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, until the mixture bubbles and just begins to turn golden brown, about 2 to 3 minutes. This creates a flavorful roux that will thicken your gravy.
- Incorporate giblet stock: Gradually whisk in ½ cup of the strained giblet stock at a time, stirring continuously to fully incorporate each addition before adding more.
- Simmer and finish gravy: Once all the stock is added, let the gravy simmer while stirring and scraping the bottom of the pan until it thickens, about 5 minutes. Season the gravy with kosher salt and freshly ground black pepper to taste. Finally, stir the chopped giblets back into the gravy before serving.
Notes
- For a smoother gravy, you can strain the chopped giblets out again before serving or leave them in for added texture and flavor.
- Use low-sodium broth to better control the seasoning of your gravy.
- If the gravy becomes too thick, thin it out with a little additional broth or water.
- Giblet gravy can be made a day ahead and reheated gently on the stovetop, stirring occasionally.
- For added richness, a splash of cream or pan drippings can be stirred in at the end.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg
