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Giblet Gravy

Make Ahead Giblet Gravy

This is the giblet gravy recipe to make when you can't use your roasting pan on the stovetop.

This is also a great gravy to make when you don't want to spend too much extra time, space, and labor while dealing with the main entree and side dishes for a large gathering. Another turkey gravy recipe can be found here.

  • You will need:

    6 to 7 cups turkey or chicken stock
    6 tablespoons unsalted butter for the gravy
  • extra butter to saute the liver
    1/2 cup all-purpose flour, firmly packed

Up to 2 days before serving the gravy, make the giblets. Remove the giblets from the turkey and simmer the neck, heart, and gizzard (not the liver) in 6 cups of turkey or chicken stock. Use homemade stock if you have it, or use a box or can of low sodium stock.

Simmer the giblets in the stock for 1 1/2 hours. Remove the giblets, gizzard and heart then mince them. Pick the meat from the neck bones and discard the bones..

You don't have your turkey fat yet so use 6 tablespoons of butter instead. Heat the butter in a saucepan. Stir in the firmly packed half-cup of flour and cook until it takes on a light brown color. Around two minutes should be enough.

Now whisk in the 6 cups of the stock that the giblets were cooked in, and simmer the mixture for ten minutes. Saute the liver in a little butter, chop and add it to the mixture. Add the minced giblets and the neck meat. Refrigerate until needed (up to two days). This is your gravy base.

When the turkey is done pour the juices from the roasting pan into a fat separator, or bowl. If poured into a bowl, let sit until the fat rises to the top and skim it off. Stir the juices (minus the fat) and any browned bits that you can scrape from the roasting pan into the gravy base that you made previously. Simmer to heat. Season to taste with salt and pepper. Add more stock if thinning is needed.


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