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If you normally don't use the giblets that come with your Thanksgiving turkey, this is the year to start. Giblet gravy is richer and meatier tasting than the traditional brown gravy, and you can make the gravy while the turkey is cooking—no need to wait on it to finish roasting to use the drippings!
It also means you'll be able to use every part of the turkey and you don't have to throw out that little plastic bag that comes along with your bird. We love a zero-waste recipe!
What the heck is a giblet?
Giblets are the edible offal meat of the turkey, typically the liver, heart, gizzards, and neck, that come in a small paper or plastic pouch stuffed inside the cavity of the bird. They give the gravy a boost of extra flavor and texture. Liver cooks faster than the other offal meat, so adding the liver toward the end of the cooking time keeps them from overcooking and imparting bitterness to the gravy.
Add a flavor and texture boost
When cool enough to handle, use a fork or your fingers to remove as much of the meat from the neck bone as you can, and chop the meat up along with the giblets. Adding the chopped giblets to the gravy gives it an extra jolt of flavor and texture. But for giblet beginners, those who aren't a fan of cooked giblet texture, or super-smooth gravy lovers, the final step of adding the giblets back in can be optional if you just want the flavor without the actual giblets.
Are giblets good for you?
Yes! Turkey gizzards are packed full of protein. And livers and hearts are packed with a ton of vitamins and minerals including iron, zinc and Vitamin B12
This gravy can be smothered on turkey, spooned over stuffing and mashed potatoes, or any roasted veggies, but if you have any left over (though we doubt you will) this is the perfect sauce for a leftovers sandwich or for a chicken dinner a couple of days later. Store in an airtight container in the fridge for up to 1 week.
If you've made this recipe, be sure to drop us a comment down below and let us know how you liked it! And if you're sticking to a Keto diet this Thanksgiving, try our Keto Gravy instead!
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- Yields:
- 3 c.
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 15 mins
- Cal/Serv:
- 77
Ingredients
Turkey giblets, including the neck
- 1
onion, quartered
- 1
carrot, halved
- 6
cloves garlic, smashed
- 3
sprigs sage
- 3
sprigs thyme
- 1
sprig rosemary
- 6 c.
low-sodium chicken or turkey broth
- 4 tbsp.
butter
- 4 tbsp.
all-purpose flour
Kosher salt
Freshly ground black pepper
Directions
- Step 1Remove liver from giblets and chill in the refrigerator until ready to use.
- Step 2In a large saucepan over medium heat, combine the rest of the giblets, neck, onion, carrot, garlic cloves, sage, thyme rosemary, and broth. Bring to a boil, then reduce heat, cover and let simmer very gently for 1 ½ hours.
- Step 3Add chilled liver to broth and simmer until cooked through, about 25 minutes more.
- Step 4Strain broth, discard neck and all veggies. You should have about 2 ½ cups stock at this point. Finely chop all giblets and set aside.
- Step 5In a large saucepan over medium heat, melt butter. Whisk in flour and cook until bubbling and just beginning to turn golden, 2 to 3 minutes.
- Step 6Whisk in ½ cup of strained giblet stock into gravy at a time, waiting to fully incorporate before adding any more.
- Step 7Once all stock is in, let gravy simmer, mixing constantly and scraping the bottom of the pot until thickened, about 5 minutes. Season with salt and pepper and add chopped giblets back into pot.
Nutrition per 1/4 cup serving: 77 calories, 4 g protein, 3 g carbohydrates, 0 g fiber, 1 g sugar, 6 g fat, 3 g saturated fat, 186 mg sodium
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