Giblet Pan Gravy
Elevate your holiday feast with this rich and flavorful Giblet Pan Gravy, a perfect accompaniment to your roasted turkey and side dishes. Made from scratch, this recipe uses simmered turkey giblets, aromatic vegetables, fresh herbs like thyme and rosemary, and luscious pan drippings to create a robust and savory base. A golden roux of butter and flour thickens the gravy to a silky, velvety consistency, while hints of garlic and black pepper add depth. Ideal for Thanksgiving or any special occasion, this homemade gravy ties your meal together with a touch of gourmet elegance. Serve warm and watch as your guests savor every drop!
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Recipe Information
Ingredients
- 1 set turkey giblets (neck, heart, gizzard, and liver)
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 cup pan drippings
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Rinse the giblets under cold water and pat them dry with paper towels.
Heat the olive oil in a medium saucepan over medium-high heat. Add the giblets (excluding the liver, as it can make the stock bitter) and cook for 5-7 minutes until browned on all sides.
Add the diced carrot, celery, onion, and garlic to the saucepan with the giblets. Sauté for an additional 5 minutes, stirring occasionally.
Add the fresh thyme, rosemary, bay leaf, and chicken broth to the saucepan. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Skim off any foam or impurities that rise to the top during cooking.
Strain the stock into a clean bowl, discarding the solids. Set the stock aside and discard the herbs and cooked giblets.
Once the roasted turkey is finished, carefully pour 1 cup of the pan drippings through a strainer to remove any solids. Let the drippings rest for a few minutes and skim off most of the fat, leaving about 2 tablespoons for flavor.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 2 minutes, stirring constantly, until the mixture is golden brown and has a nutty aroma (this is the roux).
Gradually whisk the reserved turkey stock into the roux, a little at a time, to prevent lumps. Add the pan drippings and continue whisking until the mixture is smooth and thickened.
Simmer the gravy over low heat for 5-7 minutes, stirring frequently. Season with kosher salt and black pepper to taste.
Strain the gravy again if necessary to ensure a smooth consistency, then serve warm over turkey and sides.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 14.1 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
