Classic Turkey Giblet Gravy
Featured in Allrecipes Magazine

Classic Turkey Giblet Gravy

Made  times
RuthE 4

"Here's a classic recipe for silky-smooth, deeply-flavored gravy that will have guest s singing your praises! It makes enough for the table and the turkey leftovers. If giblets aren't your thing or your bird came without them, skip to step 3 and prepare as directed, substituting canned broth for the homemade giblet broth. Keep warm until serving, whisking occasionally."
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2 h 15 m servings 147 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat butter in a 3-quart saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. Add 6 cups water to onion mixture and bring to a boil; reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours.
  2. Strain broth through a fine-mesh strainer into a measuring cup to measure 4 cups. Add more water if needed to make 4 cups.
  3. Place the turkey roasting pan with drippings over 2 burners on low heat; add 1 cup water and stir to release brown bits of food.
  4. Pour drippings into a fat separator or a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a 1-cup measuring cup. Fat should equal 3/4 cup; add butter if needed to get to 3/4 cup fat. Strain liquid through a fine-mesh sieve into a 2-cup measuring cup, adding more water to equal 2 cups if needed.
  5. Combine the 2 cups drippings liquid and 4 cups broth in a bowl and cool.
  6. Heat fat in a 3-quart saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix broth mixture into fat mixture using a whisk until smooth; bring to a boil and cook at a full boil for 1 minute. Reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. Season gravy with salt and pepper.


  • Cook's Note:
  • If you want meaty bits in your gravy, reserve neck and giblets when straining the broth in step 2. When cool enough to handle, remove meat from neck and finely chop along with giblets. Add to gravy at the end of step 6.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the giblets and onion. The actual amount of the giblets and onion consumed will vary.


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I made this exactly as written. This is the first time I've attempted giblet gravy. I felt it was missing something. My Mom always adds a pack of turkey gravy mix to her giblet gravy, and it ...

This gravy came out perfect. I didn't have enough time to cook the giblets for an hour and a half, so I used a pressure cooker instead. Same with letting the turkey drippings cool and spooning o...

Used it today thanksgiving 2014 everyone loved it

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