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Giblet Gravy Recipe

Remove the giblets from the turkey but don't boil the liver.


This giblet gravy recipe isn't difficult, but there are some potential pitfalls to avoid.

Use the primary recipe (the one on this page) if:

  • You are roasting at the traditional 325 F or 163 Celsius roasting temperature

  • You are using a metal roasting pan that is sturdy enough to use on a stove top. This will take advantage of the brown bits (fond) in the bottom of the roasting pan.

  • You have time and space to make (or finish) the gravy while the turkey is resting.

  • Your turkey is not so highly spiced that it will adversely effect the flavor of your gravy.

Use the alternative giblet gravy recipe if:

  • You are using the high heat (2 hour turkey) method (the mirepoix can easily burn)

  • You are using a disposable aluminum, glass, ceramic, or stoneware pan for roasting your turkey (these pans can NOT be safely used on a stove top). A thin metal roasting pan can cause problems by buckling and popping throwing hot grease as you cook

  • You would rather avoid the last minute hassle of preparing a gravy while finishing side dishes
  • .
    • Primary Giblet Gravy Recipe

      You will need:

    • giblets
      one large yellow onion
      2 medium carrots
      2 medium celery ribs
      turkey stock (or chicken stock)

    When your turkey is thawed enough to remove them, take the giblets or giblet packet from the turkey cavity. Check both the neck cavity and the body cavity. You will most likely find the neck, heart, gizzard, and the liver.

    Simmer the neck, heart, and gizzard in a quart of stock for one and one-half hours. The liver is not simmered with the other giblets because long cooking of the liver dries out this organ and intensifies its sulfur like flavor making your broth bitter. So, the liver can be quickly sauteed later before adding it to this turkey giblet gravy recipe.

    During the final 45 minutes of roasting the turkey add a mirepoix to the roasting pan. To make the mirepoix chop, into half inch pieces, one large yellow onion, 2 medium carrots, and 2 medium celery ribs and add to the bottom of the pan.

    When the turkey is done, remove it from the roasting pan. Remove the roasting rack and carefully pour the juices from the roasting pan into a fat separator, or saucepan. If poured into a saucepan, let it sit until the fat rises to the top and skim the fat off. Save six ounces of the fat to be used to make a roux for the gravy and discard the rest.

    If your roasting pan is of the type to take stove top heat, place the roasting pan on the stove top over two burners. Brown the mirepoix (just cook it until it begins to pick up a bit of brown color, don't burn it). The cooking time will depend on how brown it became while roasting with the turkey.

    Deglaze the roasting pan with a small amount of stock: add just enough stock to loosen the brown bits when scraped.

    After deglazing the pan add the mirepoix mixture and deglazing stock to the saucepan. add the giblet broth and enough stock to equal 6 cups of liquid. Don't add the giblets yet.

    Make a blond roux: by combining 6 oz by weight of flour with the 6 oz (liquid measure) of fat reserved from the turkey. If you don't have a scale to measure the flour, 6 ounces of flour is about 1/2 cup packed. Heat the fat in a pan and whisk in the flour. Cook until it takes on a light blond color.

    Add the blond roux to the gravy saucepan which contains the mirepoix, giblet broth and stock, whisking it in to prevent lumps. Simmer for 15 minutes, strain through a metal sieve to remove the mirepoix. If you have cheesecloth available strain again through a sieve lined with cheesecloth.

    Finely chop the giblets and add them to the gravy. If desired you can saute the liver, chop it, and add it to the gravy at this time. Season to taste.



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