On a Southern table In my family, giblet gravy is always a holiday staple. You didn’t sit down to turkey and dressing without it. I grew up watching my great-grandmother turn giblets into liquid gold, and now I’ve perfected my own version with that same love and care. After years of creating recipes and testing every method, I can promise this gravy comes out smooth, flavorful, and just the right consistency every single time. No lumps, no bland bites, just classic flavor you can trust to show up right on your holiday table.
You can use turkey or chicken to make this recipe. Any time you grab a whole chicken or turkey save those pieces from the inner cavity! There's your gravy flavor. The same goes for the turkey neck or chicken neck. Save them and make rich, homemade gravy.
Giblet Gravy Ingredients
- Gizzards, Turkey Neck, and Heart – These are the stars of the show. Simmering the giblets builds a rich, meaty base that gives giblet gravy its signature depth of flavor. They’re what take this from a basic gravy to that old-school, soulful kind you remember from holiday tables.
- Butter – Butter is what makes everything taste better. It adds richness and helps form the base of the roux, so the gravy comes out smooth and velvety instead of thin or greasy.
- Onions – Onions bring a subtle sweetness and a little savory backbone that balances the richness from the giblets. They melt right into the gravy for that homemade flavor.
- Celery – It keeps the gravy from being too heavy while adding another layer of flavor to the base.
- Garlic – Garlic rounds everything out with a warm, aromatic kick. It makes the flavors pop without overpowering the giblets.
- All-Purpose Flour – This is your thickener. Combined with butter, it creates a roux that gives the gravy that smooth, stick-to-your-turkey consistency.
- Broth – Broth is the liquid foundation. It carries all the flavors of the giblets and veggies, turning them into a rich, pourable gravy.
- Salt and Pepper – These are the essentials that bring all the flavors together. Without them, your gravy would taste flat, seasoning is what makes it come alive.
What exactly are giblets? And Do I have to use all the giblets?
Giblets are the edible parts that come with your turkey, usually the gizzards, neck, heart, and sometimes the liver. They’re packed with flavor and perfect for making gravy. If you’re not a fan of any of the parts, you can leave them out. The gizzards or neck alone will still give you rich flavor.
How to Make Giblet Gravy
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drizzle olive oil into a skillet or large saucepan on the stove at medium heat.
- Place the giblets (gizzards, neck, and heart), celery, onions, and garlic in the saucepan. Saute for a few minutes until the vegetables are soft and the meat has browned on both sides.
- Add 1 cup of broth to the pan. Reduce the heat to low and place the lid on the pot. Allow the giblets to cook for 30-45 minutes until the meat is tender. If the broth fully evaporates, add a little more to the pan.
- Remove the meat from the pot, set aside to cool slightly, and finely chop the meat. Save the drippings in the pan.
- In the same skillet or saucepan, melt the unsalted butter over medium heat.
- Sprinkle in the flour and whisk continuously to form a roux. Let it cook for 1–2 minutes until golden brown, this is what gives the gravy its smooth, rich texture. Add the flour in stages so the flour doesn't clump up.
- Slowly pour in 1 cup of broth, whisking as you go to avoid lumps. Keep whisking until the mixture thickens and becomes silky. If the gravy is too thick, add additional broth. Stir (and continue to add broth) until the gravy reaches your desired consistency. I usually use 2 cups.
- Stir in the chopped giblets, then season with salt and pepper to taste. Simmer for another 5–10 minutes to let all the flavors come together.
- Serve warm.
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How to Store the Gravy
Let the gravy cool completely before storing. Transfer it to an airtight container or a glass jar with a lid. Store in the refrigerator for up to 3–4 days.
How to Reheat
When reheating, warm it slowly on the stove over low heat, whisking in a splash of broth or water if it thickened too much.
Frequently Asked Questions and Pro Tips
Yes! Cook and chop the giblets in advance, then finish the gravy the day of. You can also make the whole gravy a day ahead and reheat on the stove, just whisk in a splash of broth if it gets too thick.
Don’t stress. Keep whisking while it simmers and it’ll smooth out. In a pinch, you can strain it through a fine mesh sieve.
Use less broth. I like to start by adding a small amount of broth and then continue to build and add more until I reach the desired consistency.
Absolutely. Swap the all-purpose flour for a gluten-free flour blend or use cornstarch as your thickener.
Turkey broth is ideal for Thanksgiving, but chicken broth works just as well.
Stored in an airtight container in the fridge, it’ll keep for 3–4 days. Reheat gently on the stove before serving.
Yes! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove, whisking in extra broth if needed.
Use the Gravy with These Recipes
Cajun Roasted Turkey Recipe
Tender Juicy Spatchcock Turkey
Chicken and Cornbread Dressing
Baked Mashed Potatoes
Giblet Gravy Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil
- 1-2 pounds gizzards, turkey neck, heart
- ½ cup diced onions
- ½ cup diced celery
- 3-4 garlic cloves Minced
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups broth
- salt and pepper to taste
Instructions
- Drizzle olive oil into a skillet or large saucepan on the stove at medium heat.
- Place the giblets (gizzards, neck, and heart), celery, onions, and garlic in the saucepan and cover with water or broth. Saute for a few minutes until the vegetables are soft and the meat has browned on both sides.
- Add 1 cup of broth to the pan. Reduce the heat to low and place the lid on the pot. Allow the giblets to cook for 30-45 minutes until the meat is tender. If the broth fully evaporates, add a little more to the pan.
- Remove the meat from the pot, set aside to cool slightly, and finely chop the meat. Save the drippings in the pan.
- In the same skillet or saucepan, melt the unsalted butter over medium heat.
- Sprinkle in the flour and whisk continuously to form a roux. Let it cook for 1–2 minutes until golden brown, this is what gives the gravy its smooth, rich texture. Add the flour in stages so the flour doesn't clump up.
- Slowly pour in 1 cup of broth, whisking as you go to avoid lumps. Keep whisking until the mixture thickens and becomes silky. If the gravy is too thick, add additional broth. Stir (and continue to add broth) until the gravy reaches your desired consistency. I usually use 2 cups.
- Stir in the chopped giblets, then season with salt and pepper to taste. Simmer for another 5–10 minutes to let all the flavors come together.
- Serve warm.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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