The best gravy for your Thanksgiving meal is this turkey giblet gravy, which is produced from the gizzard, neck, and heart as well as aromatic pan drippings from your roasted bird.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 1 package of giblets and neck from turkey, excluding liver
- 4 cups water
- 1 cup turkey drippings
- ½ cup cold water
- 6 tablespoons cornstarch
- 1 large hard-cooked egg, chopped
- salt and ground black pepper to taste
Instructions
- Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup giblets.
- Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk together 1/2 cup cold water and cornstarch in a small bowl until smooth; pour into broth mixture in the saucepan and bring to a boil.
- While broth is coming to a boil, finely chop giblets.
- Reduce heat to low; stir giblets and hard-cooked egg into gravy. Simmer until gravy is thickened, about 5 minutes. Season with salt and black pepper.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 32 mg |
| Sugars | 0 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it. No changes made or desired.
Very easy to make and the result was delicious! Like some of the other reviewers, I lightened up on the cornstarch, but other than that, a snap!
This was supper easy and extremely yummy!! I never made or ate turkey giblets gravy before and I will definitely eat this and make it again??
I’ve made this the last few years as written except I do not strain the broth since it is gravy. My family loves the flavor. While I use my grandmother’s cornbread dressing I’ve ditched her gravy recipe for this recipe.
I followed this recipe to a T and it is delicious.
An amazing gravy! I am one who consistently fails every time I try to make gravy! It was delicious and everyone loved it!!!
Easy to make and a great recipe!!!
I think the starch should be cut in half. I usually follow all directions the first time and the taste was great but I like my gravy a little more runny…
I followed recipe exactly, big mistake. The amount of cornstarch was too much making the “gravy” very gelatinous and runny at the same time, like a jello soup. Thanks but no thanks, I will go a different route next time.
I am a Giblet fan now…
This recipe was easy and very tasty! I went with the advice of another post and used 3tsp of cornstarch instead. As the gravy sits, it thickens. It was great!
After reading reviews, I adjusted the cornstarch. So it was not super thick, like my grandmother’s, but it had the wonderful flavor I remember.
Seemed a little heavy on the corn starch. I am thinking this is the cause of some of the negative comments. I backed it off to 4 tablespoons and was much more like gravy as I know it. Will try 3 tablespoons next time. Also, the water quality makes a difference. I now use Reverse Osmosis purified water(I have an RO system). Makes a difference in many dishes.
This turned into a gelatinous mess. Tasted ok, but felt like a film of it was stuck to my palate until the next morning.
Followed directions but it turned out extremely gelatinous. Taste was ok but couldn’t eat it.
This was the best giblet gravy I have ever tasted. My family has never consumed my giblet gavy in the past. This one they ate every bit of it and were wishing for more. It made a medium sized bowl full of gravy. I’ll double it next year so there will be plenty for my very large family.
I didn’t have corn starch at home so I used potato meal. I didn’t measure anything, but it turned out great! Thanks!
Love the receipt, had all the ingredients needed in the pantry. This was my first time ever making giblet gravy and it turned out good.
simple creamy and delicious
This recipe is easy and delicious. I usually leave out the hard boiled egg however.