When it comes to Thanksgiving, nothing beats the deep, savory flavor of old-fashioned turkey giblet gravy. Made from pan drippings, giblets (excluding the liver), and homemade turkey broth, this gravy elevates turkey, mashed potatoes, stuffing, and any other dish you want to dress up.
Giblet gravy is the go-to choice when you want maximum turkey flavor. Our version uses the neck, heart, and gizzard, combined with a rich turkey broth, roasted pan drippings, white wine (optional), and a classic roux to create the most flavorful gravy you’ll make all year.
This gravy pairs beautifully with turkey and classic sides like creamy mashed potatoes and sage-and-onion stuffing. It’s a Thanksgiving essential that’s surprisingly simple to prepare.
Table of Contents
- Recipe Ingredients
- How to make it
- Top tips
- More Thanksgiving favorites
- Giblet Gravy Recipe
Recipe Ingredients
Below are the ingredients with notes to help you prepare this gravy.
- Giblets. Most turkeys come with a package containing the heart, gizzard, neck, and liver. Omit the liver here to avoid an overly mineral or bitter note.
- Backbone (optional). If you spatchcocked your turkey and removed the backbone, add it to the broth for extra depth. It’s optional if you don’t have it.
- Butter. Unsalted butter is used for the broth and for finishing the gravy.
- Carrots, celery, and onion. These aromatics add body and flavor to the broth.
- Herbs. Bay leaf, fresh sage, and thyme give the broth a classic autumn profile.
- White wine (optional). A dry white wine such as Sauvignon Blanc or Pinot Grigio brightens the gravy. Omit if you prefer to avoid alcohol.
- Turkey pan drippings. If you roasted a turkey, reserving the drippings will amplify the gravy’s richness. Remove excess fat before adding.
See the recipe card below for exact quantities and cook times.
How to make it
Each numbered step corresponds to the instructions below and the process photos.
- Chop 1 medium onion, 1 medium carrot, and 2 ribs of celery. Heat a large pot over medium heat and add 3 tablespoons butter, the turkey neck, the giblets (minus the liver), and the backbone if you’re using it. Sauté until the turkey parts are browned, about 7–10 minutes.
- Add the chopped vegetables and cook another 5–7 minutes until softened.
- Pour in 6 cups of water and add 1 bay leaf, 5 sage leaves, and 5 sprigs of thyme. Bring to a boil.
- Lower the heat, partially cover, and simmer gently for 2 hours to extract maximum flavor.
- After two hours, remove and discard the backbone. Take out the neck and set it aside to cool.
- Strain the broth through a fine sieve, pressing on the vegetables to extract their juices, then discard the solids. Note: Do not puree the cooked vegetables, as bone fragments from the backbone may be present.
- Remove the meat from the turkey neck and mince it together with the giblets. Set aside.
- If you roasted a turkey, pour the pan drippings into a container, let them settle, skim off the fat, and reserve the flavorful juices. Alternatively, use 6 tablespoons of skimmed turkey fat instead of butter in the next step.
- Place a large roasting pan or pot over medium heat, add 6 tablespoons unsalted butter (or reserved turkey fat), and melt. Add the minced giblet and neck meat and sauté for about 3 minutes.
- Stir in 1/2 cup all-purpose flour and cook, whisking frequently to prevent burning, until the roux darkens slightly, about 4–5 minutes. Lower the heat if necessary.
- Deglaze with 1/2 cup dry white wine, then whisk in 5 cups of the reserved turkey broth until smooth.
- Raise the heat to high and whisk constantly until the gravy is smooth and begins to thicken, 3–4 minutes.
- Reduce the heat and stir in 1 cup reserved turkey pan drippings. Taste and season with salt and pepper. For extra tang, add a little Dijon mustard or Worcestershire sauce if desired. Serve hot with turkey and sides.
Top tips
- Smooth gravy: If you prefer a very smooth texture, use an immersion blender briefly or push the gravy through a fine mesh strainer while whisking.
- Use drippings: Pan drippings boost flavor considerably. Skim off excess fat before adding them to the gravy to avoid greasiness.
- Skip the liver: Leaving the liver out prevents a bitter or metallic taste that can overpower the gravy.
More Thanksgiving favorites
Pair this gravy with these classic sides for a memorable holiday meal:
- Sweet potato casserole with pecans and marshmallows
- Maple roasted carrots finished with parsley and maple syrup
- Honey-balsamic Brussels sprouts roasted until caramelized
- Homemade cranberry sauce with orange, cinnamon, and clove
- Pumpkin pie with an amaretti cookie crust and amaretto whipped cream
- White wine sangria with apples and pears for a festive beverage
If you tried this Giblet Gravy recipe and enjoyed it, leave a rating or comment to let others know how it turned out. Sharing your adjustments—more wine, extra drippings, or a smoother finish—helps readers tailor the recipe to their tastes.
Giblet Gravy
by James Delmage
5 from 2 votes
Turkey giblet gravy is packed with rich turkey flavor and is a must-have on your Thanksgiving table. It’s the perfect finishing touch for turkey and all the classic sides.
Ingredients
For the turkey broth
- 3 tablespoons butter
- 1 turkey neck
- giblets excluding liver
- 1 turkey backbone optional
- 6 cups water
- 1 medium onion chopped
- 1 medium carrot chopped
- 2 ribs celery chopped
- 1 large bay leaf
- 5 large sage leaves
- 5 sprigs thyme
For the giblet gravy
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- giblet meat minced, from above
- 1/2 cup dry white wine
- 5 cups turkey broth from above
- 1 cup turkey pan drippings optional
- salt and pepper to taste
Instructions
Make the turkey broth
- Heat a large pot over medium heat and add the butter and turkey parts. Sauté until browned (7–10 minutes), then add the vegetables and cook another 5–7 minutes until softened.
- Add the water and herbs, bring to a boil, then reduce to a simmer and partially cover. Simmer gently for 2 hours to develop a rich broth.
- After 2 hours, strain the broth and set aside. Discard the backbone and remove the neck meat. Mince the neck meat and giblets and set aside.
Make the giblet gravy
- If you have pan drippings, pour them into a container, let them settle, and skim off the fat. If you just roasted a turkey, you can use 6 tablespoons of skimmed turkey fat in place of butter.
- Place the roasting pan or a large pot over medium heat. Add butter (or turkey fat) and melt. Add the minced giblet and neck meat and sauté for about 3 minutes.
- Stir in the flour, whisking constantly and cooking until the roux darkens slightly (4–5 minutes). Lower the heat to prevent burning if needed.
- Add the white wine and turkey broth while whisking to combine. Increase heat to high and whisk until the mixture is smooth and begins to thicken.
- Cook until the gravy has thickened, about 3–4 minutes, then reduce the heat. Stir in the pan drippings, taste, and season with salt and pepper. For extra tang, add Dijon mustard or Worcestershire sauce to taste. Serve warm.
Notes
- Don’t worry about lumps—strain the gravy through a fine mesh strainer while pressing with a spoon to remove any clumps and achieve a silky finish.
- Adding 1 cup of pan drippings from a roasted turkey will significantly boost flavor. If you don’t have drippings, the gravy is still delicious as is; thin with a little water if it becomes too thick.
- Leftovers keep for up to 3 days in the refrigerator and reheat on the stovetop. Add a splash of water or broth if needed to loosen the gravy.
Nutrition
Calories: 301kcal | Carbohydrates: 11.2 g | Protein: 16.6 g | Fat: 19.2 g
Nutrition information is automatically calculated and should be used as an approximation.
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