Giblets are the edible internal organs of a bird, typically including the heart, liver, gizzards, and neck. These parts are often included with a whole turkey and can be used to add rich flavor to gravy, stuffing, or broth.

Drippings are the flavorful juices, fat, and small bits of roasted meat that collect at the bottom of the roasting pan while cooking a turkey. They are commonly used as a base for making gravy, adding a deep, roasted flavor.

When can I make turkey gravy?

You can start making turkey gravy once the turkey is done roasting and you've collected the drippings from the roasting pan. If you’re using giblets, they can be prepared in advance while the turkey is roasting.

How to make turkey gravy without turkey drippings?

To make turkey gravy without drippings, start by melting 4 tablespoons of butter in a saucepan and whisking in flour (about 1/2 cup) to create a roux. Gradually add chicken, turkey, or vegetable broth (4-5 cups) while whisking until the mixture thickens. Season with salt, pepper, and herbs like thyme or sage to enhance the flavor.

Can you freeze turkey gravy?

Yes, you can freeze turkey gravy. Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat it gently on the stove, adding a little broth if needed to restore the desired consistency.

Homemade Turkey Gravy Recipe

Description

This homemade turkey gravy, made with rich drippings and (optional giblets), will elevate your Thanksgiving meal, adding savory depth and the perfect sauce for your feast. Serve over mashed potatoes and Thanksgiving turkey.

Ingredients

Units Scale

Drippings from roasted turkey recipe
1/2 cup all-purpose flour
4 cups low-sodium chicken broth (or turkey or vegetable broth)
Salt and pepper, to taste
Giblets and neck of uncooked turkey (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Giblets (Optional):
- Place the turkey neck, heart, liver, and gizzards into a medium saucepan. Cover them completely with water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour, or until the giblets are fully cooked.
- Use a slotted spoon to remove the giblets from the pot and set them aside to cool. You can either discard the remaining liquid or save a little to thin the gravy later, if necessary.
- Once the giblets have cooled, discard the liver (as it can give the gravy a strong flavor) and use your fingers to pick any meat off the turkey neck. Add this meat to the rest of the giblets. Dice the giblets into small pieces and set them aside for later use in the gravy.
Prepare the Drippings:
- After roasting your turkey, carefully pour the drippings from the roasting pan into a large bowl or measuring cup. Let the drippings sit for a few minutes, allowing the fat to rise to the top. Use a large spoon or ladle to skim off most of the fat (reserve 1 tablespoon of the fat), leaving the flavorful drippings and liquid behind.
Make the Gravy:
- In a large saucepan over medium heat, add 1 cup of the skimmed drippings plus one tablespoon of the fat from the top. Whisk in the 1/2 cup of flour until you form a smooth paste. Adjust the amount of flour if necessary to achieve a thick, pasty consistency. Continue to cook, whisking constantly, until the mixture turns a golden brown—this is your roux.
- Once the roux is golden, gradually whisk in 4 cups of chicken broth or stock and add a cup of drippings liquid. Keep whisking until the gravy thickens, about 5 to 8 minutes. If using giblets, stir in the diced meat at this stage.
Adjust the Consistency:
- If the gravy is too thick, thin it out with a little giblet broth or more drippings. If it’s too thin, continue cooking for another 10 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk until the gravy reaches your desired consistency.
Final Touches:
1. Taste the gravy and adjust the seasoning with salt and pepper as needed. Serve the gravy warm, either immediately or kept over very low heat until ready to serve.

Prep Time: 5 min
Cook Time: 10 minutes
Category: Savory
Method: American
Cuisine: American