Turkey Giblet Gravy

Course: Sauce, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 4 30

Total Time: 4 35

Servings: servings

Calories: 129kcal

This classic turkey giblet gravy recipe is a simple way to use a turkey neck and other giblets to make gravy when you're grilling, smoking, or roasting a turkey.

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US Customary - Metric

Ingredients

Stock

1 turkey giblets neck, heart, gizzard
1 cup white onion roughly chopped
1 clove garlic chopped
1 stalk celery chopped
1 tbsp butter
1 bay leaf
2 sprigs thyme
1 tsp thyme minced

Turkey Gravy

2 cups stock
1/4 cup butter
1/4 cup flour
1 tsp hot sauce
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp pepper

Instructions

Turkey Stock

In a medium saucepan, brown the giblets in a little bit of butter. Add in the onions, celery, and garlic and sauté for 4 to 5 minutes.
1 turkey giblets, 1 cup white onion, 1 clove garlic, 1 stalk celery, 1 tbsp butter
Add in 8 cups of water, bay leaf, and sprigs of thyme. Bring the stock to a boil, then reduce the heat to a simmer and cook uncovered for 3 to 4 hours. The stock is ready to use after a couple of hours but does benefit from a longer simmer.
1 bay leaf, 2 sprigs thyme
Once the giblet stock has finished cooking, use a mesh strainer to strain the solids out of the liquid. Return the stock back to the saucepan and continue letting it reduce until there are approximately 2 to 3 cups of liquid.

Turkey Gravy

In a saucepan, make a roux by whisking the butter and flour together over medium-low heat. Once the roux has turned golden brown, slowly pour in two cups of stock while whisking.
1/4 cup butter, 1/4 cup flour, 2 cups stock
Add the smoked paprika, minced thyme, hot sauce, salt, and pepper, and continue stirring until the gravy has reached the desired consistency. This should take 7 to 12 minutes.
1 tsp thyme, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper
The gravy will continue to thicken as it cools.

Notes

Don’t add the turkey liver to the stock. It has a strong flavor that can overpower the stock’s flavor. Also, the liver is delicious sauteed in butter with a little salt and pepper.

Nutrition