Picture of Basic Giblet Gravy
Whenever you get a Turkey from the store or the butcher, it's usually accompanied by the giblet packet: a paper or plastic baggie that holds the turkey's liver, heart, gizzard and neck. A lot of people throw this baggie away, I've found, but if you keep it around and give it some doctorin' up, you can make THE BEST gravy to serve with your turkey and mashed potatoes!
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Step 1: Supplies

Turkey giblets (heart, liver, neck, and gizzards)

1 small onion, halved and peeled

1 teaspoon of dried thyme

1 sprig rosemary

3 sage leaves

1 carrot, chopped

A pot for boiling

1 colander/strainer

An extra bowl to strain into

1 cup of turkey drippings

Step 2: Make a quick broth

Picture of Make a quick broth
Place all of the giblets into a pot along with one small onion (halved) and one chopped carrot.

Fill the pot with water until it's just covering the giblets.

Add two or three tablespoons of salt (or to taste, if you're watching your blood pressure) along with half a spring of rosemary, three sage leaves and a teaspoon of thyme.

Boil for twenty minutes, stirring occasionally.


As the mixture boils, you'll notice some fat solids floating to the top of the broth. Just skim those off with a wooden spoon and throw away.

The turkey liver can get bitter of it's cooked for too long... I usually leave it out and sautee it for my husband.

Step 3: Strain broth

Picture of Strain broth
Grab a colander and strain the broth into a separate bowl. Once strained, you can throw away the giblets, aromatics and herbs.

Let the broth cool for about half an hour and skim off any fats that may accumulate on the surface of the liquid.

canida5 years ago
I adore giblet gravy - that's the only kind we make these days, and nobody complains. ;)

Also, I second the suggestion to brown your giblets before boiling, but would recommend deglazing the pan with sherry or marsala before adding the water.
That's almost exactly how my wife makes gravy, the only difference is my wife sautees the liver and adds it for a few minutes at the end, and instead of whisking the flour in we put it in a jar with some of the stock a shake the heck out of it...

Oh and no sage... ;-)
To obtain a richer color and flavor, roast the giblets with the bits of celery and onion that don't go into your stuffing or what not. Then cook as stock. Also, using roux not only allows gravy without lumps, but if one cooks it to a light brown it will not be starchy tasting. I add a splash of dry sherry in the last 15 minutes but that's just me.
C18H21NO45 years ago
Very cool.
jaysbob5 years ago
The Gizzard is actually pretty good eating. a bit of an acquired taste but if you like dark meat give it a try.

we always give the liver to the cats after making broth with it in this exact same manner actually.
lemonie5 years ago
It's good to use those "nasty" bits - good job, I hope more people don't throw them away.