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Homemade Turkey Gravy with Giblets

Homemade Turkey Gravy with Giblets
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Homemade Turkey Gravy with Giblets is a rich and deeply savory sauce made from turkey drippings and flavorful giblets. This velvety gravy enhances holiday meals with a full-bodied, meaty flavor and smooth texture that pairs perfectly with turkey, mashed potatoes, stuffing, and more. Simple pantry staples and fresh herbs combine for a customizable, versatile gravy that elevates every festive feast.

Ingredients

Scale

Giblets and Broth

  • Turkey giblets (liver, heart, gizzard), rinsed and chopped
  • Water (for simmering giblets)
  • Half an onion (for simmering giblets)
  • Chicken or turkey broth, about 2 cups
  • Turkey drippings from roasting pan, reserved with some fat skimmed off

Base Ingredients

  • 2–3 tablespoons butter
  • 1/4 cup all-purpose flour (or gluten-free flour/cornstarch for gluten-free version)
  • 1 small onion, finely chopped
  • 1–2 stalks celery, finely chopped

Seasonings and Herbs

  • Salt, to taste
  • Ground black pepper, to taste
  • Fresh herbs (thyme, sage, or parsley), chopped, for finishing

Instructions

  1. Prepare the Giblets: Rinse the giblets thoroughly under cold water. Simmer the liver, heart, and gizzard gently in water with a pinch of salt and half an onion for about 45 minutes until tender. This simmering process creates a rich giblet broth that will form the base of your gravy.
  2. Collect Turkey Drippings: After roasting your turkey, pour the drippings from the roasting pan into a fat separator or bowl. Allow the fat to rise to the top and skim off most of it, keeping a few tablespoons to cook with, so your gravy won’t be greasy but retains richness.
  3. Sauté Aromatics and Giblets: In a large skillet or saucepan, melt butter over medium heat. Add finely chopped onion and celery, cooking until translucent and fragrant. Chop the cooked giblets finely and stir them into the sautéed vegetables to deepen the flavor.
  4. Make the Roux: Sprinkle the flour over the butter and vegetable mixture. Stir constantly for 2-3 minutes to cook out the raw flour taste and ensure a smooth, velvety base for your gravy.
  5. Add Broth and Drippings: Gradually whisk in the giblet broth, reserved turkey drippings, and chicken or turkey broth. Bring the mixture to a simmer while stirring continuously to prevent lumps. Let it simmer until the gravy thickens to your desired consistency.
  6. Season and Finish: Season the gravy with salt and pepper to taste. Stir in chopped fresh herbs such as thyme, sage, or parsley just before serving to add brightness. Optionally, strain the gravy through a fine sieve for an ultra-smooth texture.

Notes

  • Use a fat separator to remove excess fat from drippings for a perfectly balanced gravy.
  • Don’t skip simmering the giblets; the giblet broth intensifies the gravy’s depth and richness.
  • Continuous stirring is essential to prevent lumps and burning when making the roux and gravy.
  • Adjust thickness by adding broth gradually if the gravy is too thick.
  • Make the gravy a day in advance—flavors meld beautifully. Reheat gently, adding broth if needed.
  • For gluten-free gravy, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
  • Variations: use mushrooms and vegetable broth for a vegetarian gravy; add a splash of white wine or sherry for extra flavor; add cayenne or smoked paprika for a spicy kick; experiment with rosemary or tarragon as alternative herbs.

Nutrition

Keywords: turkey gravy, giblets gravy, homemade gravy, holiday gravy, Thanksgiving sauce, savory gravy, turkey sauce, gluten-free gravy option

Find it online: https://juliaglam.com/homemade-turkey-gravy-with-giblets/