Classic Turkey Gravy from Giblets

Name: Classic Turkey Gravy from Giblets
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 500 ml water (for simmering); 1 turkey neck; 1 turkey heart; 1 turkey gizzard; 1 turkey liver (optional); 1 small onion (quartered); 1 stick celery (chopped); 1 carrot (chopped); 1 tsp black peppercorns; 1 sprig thyme; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups giblet stock (strained); 1/4 tsp salt (to taste); 1/4 tsp black pepper (to taste)

75 min 8 servings Medium

All Recipes

Rich and flavourful turkey gravy made from scratch using giblets, perfect for your holiday roast.

Prep

15 min

Cook

60 min

Total

75 min

Servings

Difficulty

Medium

Turkey gravy made from giblets is a staple on many holiday tables, elevating any roast turkey with its deep, savoury flavour. This recipe walks you through the steps to create a rich and velvety gravy that will impress your guests. Using giblets—typically the heart, liver, and gizzard—adds a depth of flavour that packaged gravies simply can't match. This version uses simple ingredients and techniques to ensure a smooth and delicious result, even for beginner cooks. Whether you're preparing a festive Thanksgiving feast or a comforting Sunday dinner, this turkey gravy from giblets will be the perfect accompaniment to your meal.

Instructions

Prepare the giblet stock

Combine water, turkey neck, heart, gizzard, liver (if using), onion, celery, carrot, peppercorns, and thyme in a pot. Bring to a boil, then reduce heat and simmer for 45 minutes.

Pro tip: Use a low simmer to extract maximum flavour without reducing the liquid too quickly.

Strain the stock

Remove the pot from heat and strain the stock through a fine-mesh sieve into a bowl. Discard solids and set stock aside.

Pro tip: Press the solids with a spoon to extract as much liquid as possible.

Make a roux

In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes until golden brown.

Pro tip: A golden roux ensures your gravy has a rich colour and flavour.

Cook the gravy

Slowly whisk in the strained giblet stock, ensuring no lumps form. Bring to a simmer and cook for 5-10 minutes until thickened.

Pro tip: If the gravy is too thick, add more stock or water a tablespoon at a time.

Season the gravy

Season with salt and black pepper to taste, adjusting as necessary. Remove from heat.

Pro tip: Taste and season gradually to avoid over-salting.

Serve the gravy

Pour the gravy into a serving jug or gravy boat and serve warm over turkey and sides.

Pro tip: For a smoother finish, strain the gravy again before serving.

💡

Tips & Tricks

Use fresh giblets for the best flavour.
Strain the gravy for a smooth texture.
Add a splash of cream for extra richness if desired.

Frequently Asked Questions

How do you make turkey gravy from giblets?

Make a giblet stock by simmering giblets with vegetables and spices, then thicken with a roux of butter and flour.

How long does it take to make turkey gravy?

The total time to make turkey gravy from giblets is about 75 minutes, including prep and cooking.

Can you make turkey gravy ahead of time?

Yes, you can make it up to 3 days in advance. Store in the fridge and reheat before serving.

What is a simple turkey gravy recipe?

A simple turkey gravy involves making a giblet stock, then thickening it with a roux of butter and flour.

What are giblets?

Giblets are the edible internal organs of poultry, usually including the heart, liver, and gizzard.

Serving Suggestions

Serve this turkey gravy warm over freshly carved turkey slices, mashed potatoes, or stuffing. Pair it with cranberry sauce and roasted vegetables for a complete holiday meal. You can make the gravy ahead of time and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally. To freeze, store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition per serving

Calories

Protein

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