Perfect Turkey Giblet Gravy

    (110)
    30 min

    This old fashioned but well loved turkey gravy is very easy to prepare. Perfect for Christmas dinner, it can easily be made while your roast turkey is resting.


    108 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons turkey dripping
    • 3 tablespoons plain flour
    • 600ml (1 pint) turkey stock
    • 4 tablespoons chopped and cooked turkey giblets
    • 1/2 tablespoon chopped fresh sage
    • 1/2 teaspoon ground black pepper
    • salt to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat turkey dripping in a large frying pan over medium heat; gradually add flour and stir until golden brown.
    2. Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper and salt. Bring to the boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

    How to make turkey gravy

    For easy step-by-step instructions, see our How to make turkey gravy article.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (110)

    Reviews in English (87)

    by
    138

    The secret to a good tasting gravy is two things. #1 - lightly browning your roux and #2 - the flavor of your pan drippings. For more flavor, I did mix in more pan drippings with my broth. Very good.  -  23 Nov 2006  (Review from Allrecipes US | Canada)

    by
    102

    Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did not ever add the giblets, since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy, about 2 people -- at least double it if serving any amount of people at all.  -  02 Jan 2005  (Review from Allrecipes US | Canada)

    by
    91

    This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again...  -  23 Nov 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate