Giblet Gravy

Giblet Gravy
Chris Court
“The homemade turkey-giblet stock in this gravy adds a richness and dimension that you can’t get with regular chicken broth. Start cooking it while the turkey roasts and you’ll be ready to go when the bird is out of the oven.” —L. G. 

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Serves 4


giblets (neck, liver, heart, etc.) from the turkey
carrots, peeled and cut into 2-inch pieces
stalks celery, cut into 2-inch pieces
medium onion, peeled and quartered
fresh flat-leaf parsley sprigs
roasting pan and its contents, from the Garlic Butter Turkey
dry vermouth
all-purpose flour
kosher salt and black pepper


  1. Make the giblet stock: Combine the giblets, carrots, celery, onion, parsley, and 8 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half and the neck meat is very tender, 1 to 1½ hours.
  2. Remove the giblets. Pull the meat off the neck and finely chop the remaining giblets; reserve. Strain the stock into a large measuring cup or bowl; you should have about 3 cups (add water if necessary).
  3. Place the reserved roasting pan with the vegetables across 2 burners and cook over medium-high heat, scraping up the bits stuck to the pan, until the vegetables darken, 8 to 10 minutes. Add the vermouth and cook until syrupy, 2 to 3 minutes. Add the flour and cook, stirring, for 2 minutes. Whisk in the stock and cook until thickened, 4 to 6 minutes.
  4. Strain the gravy into a small saucepan. Add the reserved neck meat, chopped giblets, 3/4 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until warmed through, 1 to 2 minutes.
Lygeia Grace
November 2012

Nutritional Information

  • Per Serving
  • Calories 104
  • Fat 6 g
  • Sat Fat 2 g
  • Cholesterol 53 mg
  • Sodium 214 mg
  • Protein 8 g
  • Carbohydrate 4 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 11 mg
What does this mean? See Nutrition 101.

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