Have you ever wondered what you can make with the turkey neck and giblets? Instead of throwing them away, use them in this Giblet Gravy Recipe!
Then, I use the turkey neck and other turkey bones for a bone broth. My giblet gravy recipe is pretty easy to make and perfect for drizzling on my Juicy Turkey, Gluten-Free Stuffing, and Sausage Stuffing recipes.
i’m not big on throwing things away that can be repurposed. I love that this recipe, helps use up these items that are most often discarded.
This recipe is one of the best I’ve ever had. I actually didn’t know you could make a gravy using the bits, until I saw my British in-laws doing it.
My Grand MIL, makes the best gravy. I just had to try to make it myself!
I’ve been making this gravy for many years now, it still remains my favorite for Thanksgiving turkey gravy!
Why Make Giblet Gravy?
Giblet gravy is smooth and some of the tastiest gravy you’ll ever have the pleasure of tasting!
In addition, the neck and giblets of the turkey have plenty of nutritional value. Many people just throw them in the garbage. Not only are they missing out of the delicious taste, but they are missing out on a really fantastic gravy!
They offer tons of vitamin B 12, a good amount of iron, and a lot of riboflavin and selenium. Along with a whole heck ton of more vitamins and nutrients!
Giblet Gravy Recipe
This gravy will need to simmer for a few hours, while you’ve got the turkey in the oven.
- Giblets (turkey neck, gizzard, heart, and liver)
- 2 tbsp butter
- 1 white onion (diced)
- 1/2 cup carrot (diced)
- 1/2 cup celery (sliced)
- 2-3 garlic cloves (minced)
- 5 cups water
- 1 tsp thyme
- 1-2 bay leaves
- 1-2 tbsp drippings from turkey
- 2-3 tbsp cornstarch & 1/4 cup of water mixed
- salt and pepper to taste.
- Pull the giblets and neck out of the turkey and set aside.
- Prepare your turkey, and get it in the oven.
- Heat butter over medium-high heat.
- Place giblets and turkey neck into the pan and brown them on all sides.
- Add onion, carrot, celery, and garlic and saute for about 5 minutes or until cooked thoroughly.
- Add water, thyme, and bay leaves to the pan.
- Bring to a boil and then simmer for 2-4 hours.
- Strain the liquid into a separate container and set aside for now.
- Take the giblets and cut them up into very small pieces. (You can do this with the turkey neck meat too, but I just place it right into the bone broth. SET ASIDE.
- When the turkey is done you can make the gravy in the roasting pan or you can use a saucepan.
- Over medium-high heat, warm up a couple of tablespoons of drippings.
- Mix cornstarch and water together, then add it to the pan, and stir continuously until thickened.
- Add minced giblets to the pan.
- Slowly stir in a small amount of stock in at a time, when it thickens add more. Continue this until all of the stock has been stirred in.
- Add salt and pepper to taste.
- Serve and enjoy!
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 57Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 48mgSodium 65mgCarbohydrates 6gFiber 0gSugar 1gProtein 3g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
Thank you for joining me for yet another recipe! Feel free to reach out to me if you have any questions! Below, I’ve linked to my other Thanksgiving recipes! Give them a try!
More Thanksgiving Recipes
- Thanksgiving Turkey Recipe
- Holiday Ham
- Double Stuffed Cornish Hens
- Peanut Turkey Satay (leftover turkey recipe)
- Deviled Eggs Recipe
- Green Bean Casserole
- French Fried Onions
- Baked Macaroni and Cheese
- Gluten-Free Turkey Stuffing
- Sausage Stuffing Recipe
- Potato Au Gratin
- Potato Salad
- Mulled Wine
- Christmas Crack (Chocolate Toffee Dessert)
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