Turkey Giblet Gravy
Transform your holiday meal with the rich and comforting depth of homemade Turkey Giblet Gravy, a classic accompaniment to any Thanksgiving or Christmas feast. This velvety gravy takes full advantage of the oft-overlooked turkey giblets, simmering them alongside aromatic vegetables like onion, celery, and carrot to create a flavorful stock infused with herbs like bay leaf. The golden roux, made from melted butter and all-purpose flour, gives the gravy its signature creamy texture, while a finishing touch of chopped giblet meat ensures hearty, savory bites in every serving. Perfect for draping over golden roasted turkey, fluffy mashed potatoes, or tender stuffing, this gravy is a show-stopping addition that ties your holiday meal together. Make it extra special with a sprinkle of fresh parsley for an elegant pop of color and flavor!
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Recipe Information
Ingredients
- 1 set Turkey giblets (neck, heart, gizzard)
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 4 cups Chicken or turkey stock
- 1 medium Yellow onion, chopped
- 1 stalk Celery, chopped
- 1 medium Carrot, chopped
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Rinse the turkey giblets under cold water. Pat them dry with a paper towel.
In a medium saucepan, combine the giblets (except the liver, which can make the broth bitter), neck, chopped onion, celery, carrot, and bay leaf.
Add 4 cups of chicken or turkey stock to the saucepan and bring it to a boil over medium-high heat.
Reduce the heat to low, cover, and let the stock simmer for about 1 hour, allowing the flavors to meld together.
Once the broth is ready, strain it into a clean bowl or measuring cup, discarding the solids (giblets and vegetables). Set the broth aside.
Shred the meat from the turkey neck, chop it finely along with the heart and gizzard, and set aside. Optionally, you can discard these if you prefer a smoother gravy.
In a large skillet or saucepan over medium heat, melt the butter until bubbling gently.
Whisk in the flour and cook for 1-2 minutes to make a roux. Stir constantly to avoid burning and achieve a golden color.
Gradually add the reserved broth to the roux, whisking constantly to prevent lumps.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes, until thickened.
Stir in the chopped giblet meat, salt, and black pepper. Taste and adjust seasoning if necessary.
If desired, garnish the gravy with freshly chopped parsley for added flavor and color.
Serve warm over roasted turkey, mashed potatoes, or stuffing.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 6263 mg | 272% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 947 mg | 20% | |
*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.
