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Creamy Giblet and Turkey Neck Gravy
This giblet and turkey neck gravy is a rich, savory sauce made with turkey neck, giblets, and pan drippings. Perfect for Thanksgiving or any roast turkey dinner, it’s an easy, flavorful way to use the whole bird.
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.