How to Make Delicious Gravy from Turkey Giblets

Making gravy from turkey giblets is a great way to add extra flavor to your Thanksgiving meal. The giblets, which include the neck heart, gizzard and liver, are often overlooked but can be used to make an incredible gravy. In this article I’ll walk you through the entire process of making turkey giblet gravy step-by-step.

What You’ll Need

• Turkey giblets (neck, heart, gizzard, liver)
• 4 cups water
• 1 cup turkey drippings
• 1/2 cup cold water
• 6 tablespoons cornstarch
• 1 large hard-boiled egg, chopped
• Salt and pepper

Step 1: Simmer the Giblets

Place the turkey giblets and neck in a saucepan and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer for about 1 hour. This will create a flavorful giblet broth.

Step 2: Strain the Broth

Once simmered strain the giblet broth through a fine mesh strainer into a bowl or pitcher. Reserve 1/2 cup of the chopped giblets. You can discard the rest.

Step 3: Make a Slurry

In a small bowl, whisk together the cornstarch and 1/2 cup cold water until smooth. This will be used to thicken the gravy later

Step 4: Add the Drippings

Pour the strained giblet broth back into the saucepan. Add in 1 cup of turkey drippings, which are the delicious pan juices from roasting your turkey.

Step 5: Thicken the Gravy

Place the saucepan over medium heat. Slowly whisk in the cornstarch slurry and bring to a boil. This will thicken the gravy nicely.

Step 6: Finish the Gravy

Once boiling, reduce heat to low. Stir in the reserved chopped giblets and the hard-boiled egg. Let simmer for 5 minutes so the gravy can thicken up even more.

Step 7: Season the Gravy

Season the gravy with salt and pepper to taste. Be careful with the salt, as the drippings and broth may already be well-seasoned.

And that’s it! Your giblet gravy is ready to serve. Here are some extra tips for success:

• For a smoother gravy, leave out the egg
• Add more broth if the gravy gets too thick
• You can use chicken or vegetable broth instead of just water
• Freeze any leftovers for up to 4 months

Making giblet gravy does take some extra time and effort, but it pays off in terms of flavor. The giblets add a depth of flavor you just can’t achieve with regular turkey gravy. Drizzling this gravy over turkey, mashed potatoes and stuffing will take your Thanksgiving meal to the next level!

So don’t throw those giblets out. With just a few simple steps, you can transform them into a delicious gravy that your family will rave about. Trust me, the extra time is well worth it. Now get out your saucepan and let’s make some gravy!

Frequently Asked Questions About Turkey Giblet Gravy

Many people have questions about making turkey giblet gravy. Here are answers to some of the most common FAQs:

What exactly are turkey giblets?

Turkey giblets refer to the neck, heart, gizzard and liver of the turkey. They are usually found in a bag inside the cavity of a whole raw turkey.

What do the giblets add to the gravy?

The giblets add extra turkey flavor and richness to the gravy. Making stock with the giblets gives the gravy even more depth.

Is giblet gravy better than regular turkey gravy?

Giblet gravy has more flavor than gravy made with just turkey drippings. The extra time and effort yields a more intensely turkey-flavored gravy.

Do you need to cook the giblets before making the gravy?

Yes, it’s important to simmer the giblets in water first to extract flavor and fully cook them before adding to the gravy.

Can I leave out an ingredient like the hard-boiled egg?

Absolutely. The hard-boiled egg adds texture but you can omit it if you prefer a smoother gravy.

How should I store and reheat leftover giblet gravy?

Store gravy in an airtight container for up to 2 days. Freeze for up to 4 months. Reheat on the stovetop over medium heat until hot.

What if my gravy comes out too thin or too thick?

If it’s too thin, mix a cornstarch slurry and whisk it in. For too thick, add more broth until desired consistency is reached.