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Classic Turkey Giblet Gravy

Classic turkey giblet gravy is made from scratch by simmering turkey neck and giblets to create a savory broth, then thickening it with a butter-and-flour roux. Chopped giblets give the smooth, rich gravy hearty texture in every serving.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey neck about 8 ounces
  • 1 turkey heart
  • 1 turkey gizzard
  • 1 turkey liver small
  • 0.5 yellow onion small, peeled
  • 1 rib celery cut in half
  • 5 cups low-sodium chicken broth
  • 1 bay leaf
  • 6 whole black peppercorns
  • 5 tablespoons unsalted butter
  • 0.33 cup all-purpose flour
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper

Equipment

  • 1 4-quart saucepan

Method
 

  1. Combine the turkey neck, heart, gizzard, onion, celery, chicken broth, bay leaf, and peppercorns in a 4-quart saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to a gentle simmer, cover, and cook for 1 hour and 20 minutes.
  4. Add the liver and simmer, covered, for 10 minutes, until the giblets reach 165°F and the gizzard is tender.
  5. Strain the broth into a heatproof bowl, saving the neck and giblets.
  6. Discard the onion, celery, bay leaf, and peppercorns.
  7. When the neck and giblets are cool enough to handle, pull the meat from the neck and finely chop it with the heart, gizzard, and liver.
  8. Melt the butter in the saucepan over medium heat.
  9. Whisk in the flour and cook for 2 minutes, whisking constantly.
  10. Gradually whisk the strained broth into the flour mixture until smooth.
  11. Simmer for 5 to 8 minutes, whisking often, until thickened.
  12. Stir in the chopped neck meat and giblets, salt, and ground black pepper, then serve hot.

Notes

Whisk the broth in gradually to help keep the gravy smooth. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour.