My Giblet and Turkey Neck Gravy isn’t just a holiday staple. It’s a memory keeper. The kind of rich, savory sauce that reminds you of crowded kitchens, handwritten recipe cards, and the unmistakable scent of something simmering low and slow. While laughter hums in the background of my grandmother’s kitchen.
If you love homemade gravy recipes, then you have to try my Gravy Recipe for Turkey Drippings and my Cornstarch Turkey Gravy. These recipes just make a turkey dinner just a little more special.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Giblet and Turkey Neck Gravy Recipe is a Keeper
This is the best turkey gravy recipe because it’s nostalgic, cozy and just so good. The gravy boat will have to be filled many times when you use this amazing flavorful recipe.
- Rich and Flavorful: This turkey gravy elevates any turkey recipe with a deep, savory flavor that store-bought versions can’t match. It uses the turkey’s own neck and giblets, creating a taste that perfectly complements the roasted bird.
- Reduces Waste: It makes use of parts of the turkey that are often discarded, turning them into a delicious and essential component of the meal.
- Foolproof Method: The process is straightforward and relies on basic cooking techniques, making it achievable for cooks of any skill level.
Can I Make the Turkey Gravy Without the Turkey Giblets?
Sure. This classic turkey giblet gravy works for both chicken or turkey giblets and neck. You can strain the meaty bits out if you do not want them in the gravy when you are ready to serve.
Pro Tip for Turkey Giblet Gravy
Brown your roux for deeper flavor. When you cook the butter and flour together until it turns a golden brown, you unlock a rich, nutty depth that gives your gravy more complexity and color. A well-browned roux also helps the gravy stay smooth and pourable longer, even as it cools.
Ingredient Notes to Make Giblet Gravy
The best gravy recipe uses fresh ingredients that pack a punch of flavor, which will make turkey dinner even better.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Turkey Neck & Giblets: Simmer to extract deep flavor, but remove liver early to avoid bitterness.
- Pan Drippings: Adds roasted flavor and depth to the giblet gravy recipe.
- Flour: This is what thickens the gravy. Make a slurry with cold liquid before adding to avoid lumps. Use cornstarch for a gluten free version.
- Broth: Use turkey broth or chicken broth for a richer base.
Variations and Substitutions for Turkey Dripping Gravy
This giblet meat recipe is super flexible. Switch it up to make it work for your tastes.
- Fat: If you don’t have enough turkey fat, you can substitute with butter or other rendered animal fat.
- Liquid: While turkey stock is ideal, you can substitute it with chicken stock or even water if necessary.
- Wine Infusion: Add a splash of white wine for acidity and depth.
- Herbs: Enhance the flavor by adding fresh herbs like rosemary or sage to the pan while simmering.
Special Equipment Needed for Turkey Neck Gravy
While most of this recipe for gravy from giblets uses everyday kitchen tools, this item might make it even easier.
- Fat Separator: Removes excess grease for a cleaner gravy.
How to Make Thanksgiving Turkey Made with Pan Drippings
This easy giblet gravy comes together in just 4 quick and easy steps. This turkey neck meat gravy recipe is so good, I make it for turkey day and the holidays.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boil Veggies and Giblets: To a saucepan, add the giblets, water, and chopped onion, celery and carrots. Bring to a boil, then lower temperature to a simmer and let cook for about 2 hours.
- Drain Solids: Make sure to save the broth, but remove the chopped giblets and discard the veggies. When giblets are cool enough, chop them into small pieces.
- Make a Roux: Over medium heat, melt butter in a saucepan and add flour, whisking until a paste forms. Slowly add the giblet broth and turkey drippings, and stir in All Purpose Seasoning and Poultry Seasoning to make your gravy.
- Let Thicken: Let simmer until gravy thickens, then stir in chopped cooked giblets and adjust taste as needed.
Make Ahead Suggestions for the Best Giblet Gravy
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making the turkey gravy with neck and giblets.
- Classic Giblet Gravy: You can prepare the stock from the turkey neck and giblets a day or two in advance. Simply store it in the refrigerator. This allows you to focus on making the gravy base and finishing it with the drippings from the turkey on the day of your meal.
- Vegetables: Chop your onions and carrots and store until ready to prepare the gravy.
- Pre-Simmer Giblets: Remove the giblets from the turkey. Make the stock base early and finish gravy on serving day.
Alternate Cooking Methods to Make this Gravy Made with Giblets
Alternatively, you can make gravy using your crock pot.
- Slow Cooker: You can make the stock in a slow cooker by simmering the neck, giblets, and vegetables on low for several hours. This is a hands-off method that results in a very flavorful stock.
How to Store, Reheat and Use Leftover Turkey Neck Gravy
- Store: Store leftover gravy in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
- Reheat: Gently reheat the gravy on the stovetop over low heat, stirring occasionally. If it has thickened, you can whisk in a little more stock or water to thin it out.
- Use Leftovers: Leftover gravy is perfect for serving over mashed potatoes, roasted vegetables, or in leftover turkey sandwiches.
Common Questions About This Giblet Gravy Recipe
If your gravy is lumpy, it may be because the roux was not properly dissolved. If needed, run the gravy through a fine mesh strainer to make it silky smooth.
To make it thicker, simmer longer or add a slurry of flour or cornstarch mixed with cold broth in the turkey roasting pan.
Expert Tips for Making Homemade Turkey Gravy
- Start with a Good Roux: The key to a smooth, flavorful gravy is a properly cooked roux (equal parts fat and flour). Cook the flour for a minute or two to remove the raw taste.
- Deglaze the Pan: After roasting the turkey, use a little stock or wine to scrape up the delicious browned bits (fond) from the bottom of the pan. This is where most of the flavor comes from.
- Season Last: Salt and pepper the gravy at the end, after it has thickened. This prevents over-salting, as the liquid reduces and concentrates the flavors.
- Serve this Recipe: Serve with other recipes like Turkey in the Roaster Oven, Honey Butter Skillet Corn or Maple Sweet Potatoes.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Creamy Giblet and Turkey Neck Gravy
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- Turkey or chicken giblets, including the neck
- 4 cups Water
- 1 stalk Celery, roughly chopped
- 1 Carrot, roughly chopped
- 1 Onion, roughly chopped
- 4 Tablespoons Unsalted butter
- 4 Tablespoons Flour
- 2 ½ cups Turkey drippings and reserved giblet stock, remove excess fat from drippings
- ½ teaspoon All Purpose Seasoning
- ¼ teaspoon Poultry Seasoning Blend
Instructions
- Add the giblets to a saucepan and cover with water; Add celery, carrot and onion to the pan.
- Bring to a boil, reduce heat to medium low and simmer for 1 ½-2 hours.
- Drain the giblets, making sure to save the stock. Remove all of the vegetables and discard.
- Once the giblets are cool enough to handle, remove the meat from the neck and chop the rest of the giblets into small pieces.
- Melt butter in a sauce pan over medium heat.
- When butter is melted, whisk in flour until a paste forms.
- Whisk the flour paste for about 1 minute.
- Slowly whisk in the drippings and/or giblet stock.
- Stir in All Purpose Seasoning and Poultry Seasoning Blend.
- Simmer over medium heat until gravy thickens to desired consistency.
- Taste for seasoning and adjust as necessary.
- Stir in chopped giblets and warm through over medium low heat.
Christina’s Notes
- Strain for Smoothness: Use a fine mesh sieve before serving.
- Make Ahead Friendly: Saves time on busy holiday cooking days.
- Season Last: Drippings can be salty, so taste before adjusting.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.