Turkey Giblet Gravy Recipe


Giblet gravy is one of the staples on my holiday table, and has been since my grandmother introduced me to it as a child. At the time this brown gravy was something different, even a bit exotic for a child who was raised on southern gravy. For me this succulent new flavor sensation became one of the things I looked forward to most at the holidays, which was the only time I’d ever had it.

Over the years I tried many times to perfect my grandmother’s recipe for this gravy without success. I suppose I’ll never get hers right, but this version has become my favorite, and is adapted from a recipe I got from a Safeway Select Magazine.

I’ve never looked back. It’s just that good.

Turkey Giblet Gravy Recipe
  • Giblets and neck from 1 turkey (add tail as well if it was cut by your butcher)
  • 2 tbsp extra virgin olive oil
  • 1 onion, quartered
  • 2 celery stalks, cut in large chunks
  • 2 carrots, cut in large chunks
  • 3/4 cup white wine
  • turkey drippings, chicken stock or water, enough to cover vegetables
  • 1-2 tbsp. corn starch
  • 2 tbsp unsalted butter
  • salt and pepper to taste
  1. Cut turkey neck into manageable pieces. (I just halved mine). Season neck and giblets with salt and pepper.
  2. Heat a sauce pot over medium heat. Add olive oil and let heat to a shimmer. Add neck and giblets to pan. Cook on both sides until well browned and pieces no longer cling to bottom of pan. (About 6 minutes per side.)
  3. Add wine, stirring well to dislodge any browned bits on bottom of pan. Add vegetables and pour over turkey drippings, chicken stock or water to cover. Return to a boil, reduce heat, cover and simmer until all vegetables are fork tender. (About 1 hour)
  4. Strain liquid to remove all vegetables and turkey pieces. Reserve giblets and set aside to cool. Return liquid to sauce pot and return to simmer.
  5. If desired, mince reserved giblets and add to gravy.
  6. Mix cornstarch with 2 tbsp water or chicken stock, add to liquid and combine. Allow to simmer for 2-3 minutes. Add butter, stirring constantly until completely mixed in.
  7. Taste for seasoning and serve immediately


What I would have done differently had I thought of it at the time:

Nothing, really. This gravy is good enough to stand on its own. Over mashed potatoes or dressing it is simply phenomenal. You may use the same method for chicken gravy as well, with nearly the same results.

Links to other variations:

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  1. kellypea says

    My mom’s gravy is excellent and I never seem to get it right, so I just try lots of other kinds now. No such thing as a traditional dinner at my house. But no one complains. They know they’ll have to do the dishes if they do!

  2. Jerry says

    I kind of like that idea! But then, since I usually have someone over with their own traditions, I try to make something from their childhood as well. If I don’t know how, I have them bring it along!

  3. Laura Woodall says

    Last year I made giblet gravy ‘by the tail of party dress’ trying to make it the way I remembered my Mom made it almost 30 years ago. Anyway, her gravy was always more a thin saucy gravy with more visible pieces of celery, carrot, meat and BOILED EGG. Have you ever seen this recipe. My Dad had to teach her to cook when they married (her job had been washing dishes). Help! Everyone liked what I made but I don’t remember what I did and I’m on gravy duty again this year.

  4. Mary Ellen says

    I liked the gravy recipe since it utilized the giblets in a simple recipe. I used flour with butter instead of cornstarch simply because I like it better. It had a lighter texture than past gravies I’ve made which was also preferable!


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