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Turkey Giblet Gravy

Prep Time:

Cook Time:


Makes 2 cups or 500ml

Sauce Type:

Turkey Gravy

About the Recipe

Are you ready for the ultimate giblet gravy recipe? Well get ready, in this recipe I will show you how to make a giblet gravy that will be so delicious that you may just want to have a bowl of it and skip the turkey dinner.


Giblet Stock Ingredients:

  • Giblets: Heart, Gizzard, Neck and Liver

  • 3 Sprigs of Parsley

  • 2 Garlic Cloves

  • 5 Sage Leaves

  • 4 Thyme Sprigs

  • 2 Celery Sprig Leaves

  • 1 Bay Leaf

  • 1 Carrot or 72g

  • 1/2 Onion or 74g

4 cups or 948ml Turkey Stock


Gravy Ingredients:

  • 2 tbsp or 24g Butter

  • 2 tbsp or 20g Flour

  • 1 cup or 237ml Giblet Stock Reduction

  • Giblets Chopped (Liver, heart, and gizzard)

  • 2 Hard Boiled Eggs Chopped

  • 1 cup or 237ml Turkey Pan Drippings (3/4 cup water added to the turkey roasting pan)

  • 1/2 cup or 119ml Heavy Cream

  • Salt and Pepper to Taste


1. Giblet perp work: remove the neck, heart, live and gizzard from the turkey.  Check the gizzard to see if any hard parts need to be cut off.  Put the live in a container and place in the refrigerator.   Then place the heart, gizzard and neck in a sauce pan.  Add 3 sprigs of parsley, 2 smashed garlic cloves, 5 sage leaves, 4 sprigs of thyme, tip of the celery stem with leaves, a bay leaf, 1 chopped carrot, ½ an onion roughly chopped and 4 cups of turkey stock.   Bring to a simmer then turn the heat to low and cook for 1.5 to 2 hours.  When there is 30 minutes cooking time left add the liver to the pan. Fill a second sauce pan with water.  Bring to a boil and then add 2 eggs.  Cook for 8 minutes. Place the eggs into an ice bath.   After the giblets have been poached remove them from the pan and strain the stock into a fat separator or bowl.  Dice the heart, gizzard, liver, eggs and pull the meat from the neck. 

2. To make the roux:  Add 2 tbsp or 28g butter to a sauce pan over medium heat and melt down.  Then add 2 tbsp or 20g flour.  Stir and cook over medium to low heat for roughly 5 minutes until the roux is a blond color.  Set to the side and let it cool.

3. Take the turkey out of the oven.  Remove the turkey from the backing dish.  Deglaze the baking dish with ¾ cups or 187ml water over low heat scraping the bottom of the pan.  Once all the drippings are incorporated into the liquid remove the dish from heat and strain the liquid into a fat separator bowl.

4. Time to make the Gravy:  Put the pan with the roux on a burner over medium heat.  Combined the dripping liquid and giblet poaching liquid together in a fat separator or bowl.  Check to see how much liquid you have.  You will need at least 2 cups or 500ml cooking liquid to make this gravy.  Add the cooking liquid to the roux – mix and bring to a simmer over medium heat.  Once it starts to simmer reduce the heat to low.  Skim the top to remove any impurities/foam.  Cook for roughly 8-10 minutes then add heavy cream and the giblets.  Mix it well and bring to a simmer and reduce on low for 8- 10 minutes until it is thick.  Taste and adjust the seasoning – add salt and pepper as needed.

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