It’s The Easiest Turkey Giblet Gravy

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Gravy really is one of the easiest sauces to make and to fail! But it doesn’t have to be if you follow a couple of tried and true steps.

  • Make a homemade giblet stock…you can use Better Than Bouillion or a boxed stock, but you will get much better flavor from a homemade stock. Drippings add flavor but aren’t essential.
  • De-fat your stock and any drippings you use from turkey roasting.
  • GET YOUR RATIO RIGHT: 1 Tbsp of flour to 1 Tbsp fat per 1 cup of stock – 1:1:1 ratio.
  • Your fat should be melted and hot before whisking in the flour a little at a time until smooth.
  • Cook your roux for a minute or so to cook out the raw flour taste.
  • Slowly whisk in cold broth to your hot roux.
  • Bring your gravy up to a boil and gently cook until your gravy is the consistency you desire. Your gravy will not fully thicken unless it comes to a boil, but once it’s at a boil, if you want it thicker, cook it longer to reduce.

When I buy my turkey, I always also buy some additional turkey wings. Pull the giblet packet from the cavity of the bird and use everything except the liver, heart, kidneys, and neck are usually a part of the packet. Reserve the liver for a mousse or some other use.

It's The Easiest Turkey Giblet Gravy
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It’s The Easiest Turkey Giblet Gravy

Recipe by Chef JenCuisine: American
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Giblet Stock

  • 1 tsp safflower oil

  • 2-3 turkey wings

  • Turkey giblets from 1 turkey, (hearts, kidney & neck only)

  • 2 celery stalks, cut into 1″ pieces

  • 1 large carrot, cut into 1″ pieces

  • 1 onion, cut into 1″ pieces

  • 1 large sprig thyme

  • 2 bay leaves

  • 1 tsp whole black peppercorns

  • 6 cups water

  • Gravy

  • 1/4 cup butter

  • 1/4 cup flour

  • 4 cups giblet stock (or store-bought stock)

  • Turkey drippings, optional, skimmed of fat

  • Kosher salt and freshly cracked black pepper

Directions

  • Giblet Gravy
  • In a Dutch oven or heavy-bottom stock pot, heat the oil over medium-high heat. Brown the turkey wings, neck, and giblets on all sides.
  • Add the celery carrots and onion, and stir to combine and loosen caramelization from the bottom of the pan. Add the Thyme, bay leaves, black peppercorns, and water. Bring to a simmer and reduce the heat to low. The stock should never come to a boil. You are looking for your simmer to look like the bubbles from champagne or sparkling cider. They should slowly rise to the service every couple of seconds and pop. Simmer for 2-3 hours. This can be done the day ahead or first thing the morning of.
  • Strain the stock and allow to cool. Skim the fat from the top of the stock.
  • Gravy
  • In a saucepan over medium heat, melt the butter. When the butter is fully melted and the foam has subsided, slowly whisk in the flour until completely combined and smooth.
  • Slowly add the cooled stock to the flour and butter mixture (roux), whisking constantly until combined, making sure there are no lumps. If using, whisk in the de-fatted turkey drippings.
  • Bring to a boil, and reduce the heat to medium-low. Cooking stirring occasionally until the gravy is the consistency you want. For a thicker gravy cook longer. If your gravy gets too thick add a bit more stock or water. Season with salt and pepper.