Turkey giblet gravy

    2 hours 20 min

    Use turkey giblets, which typically include the neck, gizzard, heart and liver, to make a rich and delicious turkey gravy to accompany your showstopper roast turkey centrepiece. Ask your butcher for turkey giblets with your turkey, as supermarket turkeys often do not include the giblets.

    7 people made this

    Serves: 18 

    • 15g butter, or more as needed
    • 1 portion turkey giblets (neck, gizzard, heart and liver)
    • 1/2 unpeeled yellow onion, rinsed
    • 1.6L water, divided
    • 225ml turkey drippings, or as much is produced
    • 100g plain flour
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:2hr5min  ›  Ready in:2hr20min 

    1. Heat butter in a 3-litre saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. Add 1.4 litres water to mixture and bring to the 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 stock through a fine-mesh sieve into a measuring cup to measure 1 litre. Add more water if needed to make a full 1 litre.
    3. Place the turkey roasting tin with dripping and juices over 2 burners on low heat; add 200ml water and stir to release browned bits.
    4. Pour contents of the tin into a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a measuring jug. Fat should equal 180ml; add melted butter if needed to get to 180ml of fat.
    5. Strain remaining juices from the roasting tin through a sieve into a measuring jug, adding more water to equal 500ml if needed. Combine the 500ml liquid and 1 litre stock in a bowl and cool.
    6. Heat fat in a 3-litre saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix stock into the pan using a whisk until smooth; bring to the 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.

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    Reviews in English (8)


    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 off the fat, so I used a stick of butter instead. But still, it tasted great and the texture was just right.  -  27 Nov 2014  (Review from Allrecipes US | Canada)


    Wonderful, robust gravy and easy to make though it takes a while to get to the end. This recipe makes ALOT of gravy (like 5 cups) so I will half it next time for just an average family serving. I forgot to do step 3 (scrape the roasting pan) but it still came out delicious. I will be adding this to our holiday recipe box. Thank you!  -  26 Dec 2017  (Review from Allrecipes US | Canada)


    BEST gravy I have ever had. All my family loved it. I added celery and carrot to the giblets and onion. I also cut up the neck and added to giblets. Instead of 6 cups of water I used 4 cups of turkey stock and 2 cups of water. Will use again.  -  26 Nov 2016  (Review from Allrecipes US | Canada)