Make rich, smooth giblet gravy with turkey or chicken giblets, vegetables, herbs, and stock. A flavorful homemade gravy for Thanksgiving or Sunday dinner.
Offal meat may not be the go-to choice for everyone, but it has its uses. Among them is giblet gravy. Butchers include the neck and edible organs in the cavity for a reason when preparing poultry. Aside from their ability to create incredibly flavored broth, giblets are the key to a rich and flavorful gravy. A roasted bird isn't complete without a drizzle of the sauce over the top.
Why You'll Love This Giblet Gravy
Thick and rich - One sign of good gravy is its smoothness. Moreover, it clings to the back of a spoon. With this recipe, you get the perfect consistency every time.
Good enough to drink - You know how some gravies are tasty, but you don't necessarily want a lot of it? This isn't one of them. The flavor is rich, robust, and satisfyingly savory, yet not overly so.
Quick and easy gravy - Most giblet gravy recipes start by making a stock with the giblets, extending the process by 2 hours. This version takes a shortcut without sacrificing flavor.
No giblet bits - Some recipes end with giving the cooked giblets a rough chop and mixing the bits into the gravy, but when serving with roasted chicken or turkey, a silky-smooth gravy to drizzle (or drown) the meat is much preferred. Don't you think?
Giblet Gravy Ingredients Notes
- Giblets: This includes the liver, heart, gizzard, and neck.
- Fat: Olive oil and butter are used to brown the giblets and sauté the vegetables. The butter adds flavor, while the oil helps distribute the heat. Keep an eye on the pan so the butter doesn't burn.
- Vegetables: A classic mirepoix is used for this giblet gravy. This comprises onion, carrot, and celery. The trio adds tons of flavor and lovely aromas to the finished sauce.
- Fresh herbs: Sage and rosemary are great go-to's. Sage brings a warm earthiness to the gravy, while the latter is herbal, peppery, and piney.
- Flour: All-purpose flour is used for the roux that thickens the gravy. You can't make a thick, rich gravy without it. Well, technically, you can with cornstarch. However, we're not going that route in this recipe.
- Seasonings: The recipe keeps it simple with salt, black pepper, and paprika for color and depth of flavor.
Refer to the recipe card below for a complete list of ingredients with precise measurements.
How To Make Giblet Gravy
- Prep the giblets: Usually, they don't require much; however, you may have to remove any excess connective tissue from the top and squeeze out any remaining blood. Yeah, it doesn't sound like a fun activity, but it's easy to do.
- Sauté: After you heat the cooking fat, toss in the giblets and brown. They need time to develop a deeper brown color, so don't rush the process, but watch closely and turn as required for an even color.
- Add the aromatics: This includes the mirepoix, garlic, herbs, and seasonings. Then, cook until softened and fragrant. As the aromatics cook, the giblets will also cook further.
- Time for roux: Sprinkle the flour over the giblets and vegetables and stir to combine everything. Once you no longer smell raw flour, pour some stock in to get the gravy started. Adding some of the stock instead of adding it all at once helps prevent lumps.
- Boil: Bring the gravy to a boil after you pour in the remaining stock and simmer until thick and rich.
- Strain: Pour the finished gravy through a strainer, transfer it to your favorite gravy boat, and serve.
Variations, Substitutions, and Cooking Tips
Make giblet stock - If you have extra time, make giblet stock to use in the gravy. To go this route, brown the giblets, sauté the aromatics, then cover with water and simmer for 2 hours or so.
Change up the herbs - Oregano or thyme would work equally well here. If dried herbs are all you have, those will work as well. Just use considerably less.
Skip the butter - This does compromise the flavor a tad, but if you don't consume dairy for whatever reason, replace the butter with oil or use your favorite alternative, like Earth Balance.
Add chopped giblets - If you prefer gravy with pieces of meat, cook the neck and gizzard until tender, then finely chop the meat and stir it into the finished gravy. These tougher cuts need longer cooking than the gravy's 15-minute simmer, so prepare them separately before adding.
Storage and Freezer Tips
Store leftover giblet gravy in an airtight container and refrigerate for 3-4 days. Once chilled for a while, the gravy will seize up. Don't worry. This is normal and will return to its original state once reheated. Giblet gravy can also be transferred to a freezer-safe bag and frozen for up to 3 months.
How To Reheat
Reheat giblet gravy in a small saucepan over medium heat until it bubbles. Then, reduce the heat and simmer for 5 minutes or until warmed to your liking. If the gravy is too thick, add a splash of water, stock, or broth to loosen it up.
Easy Giblet Gravy Recipe (Rich & Smooth)
Turn turkey or chicken giblets into a rich, flavorful homemade gravy that's perfect for roasted poultry. It's an easy way to make the most of the whole bird while adding delicious flavor to your holiday meal.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 turkey neck and giblets (heart, gizzard, and liver, if desired), from a whole turkey or chicken
- 2 celery ribs, roughly chopped
- 2 medium carrots, roughly chopped
- 1 medium onion, roughly chopped
- 4 garlic cloves, minced
- 2 fresh sage leaves
- 2 fresh rosemary sprigs
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 2½ cups reduced-sodium chicken stock, plus more as needed to adjust consistency
Instructions
- Prepare the giblets: Pat the giblets and neck dry with paper towels. Trim away any excess connective tissue and remove any remaining blood. Cut larger pieces into manageable portions if needed.
- Heat the oil and butter: Heat the olive oil in a deep skillet or saucepan over medium heat. Add the butter and let it melt.
- Brown the giblets: Add the giblets and neck. Sauté, turning occasionally, until browned on all sides. Browning adds flavor to the gravy.
- Cook the vegetables: Add the celery, carrots, onion, and garlic, followed by the sage, rosemary, salt, black pepper, and smoked paprika. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add the flour: Sprinkle the flour over the giblets and vegetables. Stir well to coat everything evenly, then cook for 1–2 minutes to remove the raw flour taste.
- Add some stock: Slowly pour in about ¼ of the chicken stock, stirring constantly to prevent lumps.
- Add the remaining stock: Gradually pour in the remaining stock, stirring until the mixture is smooth and well combined.
- Simmer the gravy: Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until the gravy thickens and the flavors develop.
- Strain: Pour the gravy through a fine-mesh strainer into a clean saucepan or bowl, removing the giblets, vegetables, and herbs.
- Adjust the seasoning: Taste and add more salt or black pepper as needed. If the gravy is too thick, stir in a splash of additional chicken stock until it reaches your desired consistency.
- Serve: Transfer the warm gravy to a gravy boat and serve with roasted turkey, chicken, or your favorite holiday sides.
Notes
Tips for preparing giblets: Remove neck and giblets from bird and discard packaging. Instead of rinsing, pat them dry with paper towels. The liver is more flavorful, so you can omit it, or add it in the last few minutes of simmering. The neck and gizzard need more time to get tender so the 15-minute simmer is perfect for a smooth, strained gravy. If you want to put the chopped giblets back in the gravy, cook them separately until they are tender first. Always thoroughly cook poultry giblets.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 17mgSodium: 235mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 5g
This data was provided and calculated by Nutritionix.
Giblet Gravy FAQs
How long does it take to cook turkey giblets?
It depends on which giblets you're cooking. The heart and liver cook relatively quickly, while the gizzard and neck can take an hour or longer to become tender when simmered. This recipe uses a shorter cooking method to flavor the gravy before straining out the solids. If you want to include chopped giblets in the finished gravy, cook them separately until tender first.
Do you have to use the liver in giblet gravy?
No. Turkey liver has a stronger flavor than the other giblets, so you can leave it out if you prefer a milder gravy. You can also add it toward the end of cooking rather than browning it with the other giblets.
What can you do with turkey giblets and the neck?
Turkey giblets and the neck are great for making homemade gravy or flavorful stock. Simmer them with onion, celery, carrots, and herbs to create a savory broth. Once the meat is fully cooked and tender, you can also finely chop it and add it to gravy, stuffing, or soup.
Can you make giblet gravy ahead of time?
Yes! Prepare the gravy up to 2 days ahead and refrigerate it in an airtight container. Reheat gently in a saucepan, stirring occasionally. If it thickens in the refrigerator, add a splash of chicken stock until it reaches your preferred consistency.
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