Name: Giblet and Turkey Neck Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 Servings
Cuisine: American
Ingredients: Turkey or chicken giblets; 4 cups Water; 1 stalk Celery; 1 Carrot; 1 Onion; 4 tablespoons Unsalted butter; 4 tablespoons Flour; 2.5 cups Turkey drippings and reserved giblet stock; 0.5 tsp All Purpose Seasoning; 0.25 tsp Poultry Seasoning

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Giblet and Turkey Neck Gravy

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Ingredients

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Instructions

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Instructions

Add the giblets to a saucepan and cover with water; Add celery, carrot and onion to the pan.

Bring to a boil, reduce heat to medium low and simmer for 1 ½-2 hours.

Drain the giblets, making sure to save the stock. Remove all of the vegetables and discard.

Once the giblets are cool enough to handle, remove the meat from the neck and chop the rest of the giblets into small pieces.

Melt butter in a sauce pan over medium heat.

When butter is melted, whisk in flour until a paste forms.

Whisk the flour paste for about 1 minute.

Slowly whisk in the drippings and/or giblet stock.

Stir in All Purpose Seasoning and Poultry Seasoning Blend.

Simmer over medium heat until gravy thickens to desired consistency.

Taste for seasoning and adjust as necessary.

Stir in chopped giblets and warm through over medium low heat.

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Tips & Tricks (5)

Maximize Giblet Flavor Through Proper Blanching 🫖
Blanch giblets and turkey neck in salted water for 2-3 minutes before simmering to remove impurities and create a cleaner, more refined stock foundation for your gravy.
Create a Perfect Roux-to-Liquid Ratio 🥄
Use equal parts butter and flour (typically 2 tablespoons each per cup of liquid) and cook the roux for 1-2 minutes to remove raw flour taste before whisking in your drippings gradually to avoid lumps.
Build Umami with Caramelized Aromatics 🧅
Let your diced onion, carrot, and celery cook undisturbed in butter for 4-5 minutes until golden brown, which deepens their flavors and creates a richer, more complex gravy base.
Strain for Silky Texture 🫗
Pass your finished gravy through a fine-mesh strainer to remove any bits of giblet or vegetable pieces, resulting in a smooth, restaurant-quality sauce that coats elegantly.
Reserve Turkey Drippings Strategically 🍗
After roasting, let turkey drippings rest in the pan for 5 minutes so fat rises to the top, making it easier to separate and skim for a less greasy final gravy without sacrificing flavor.