Turkey Giblet Gravy Recipe (without drippings)

pouring gravy on turkey slices on a white plate

4.19 from 11 votes

Turkey Giblet Gravy Recipe (without drippings)

Don’t want to mess with making gravy from pan drippings right before your holiday meal? Make Turkey Giblet Gravy! It is made without pan drippings, has a classic savory flavor, and you can make it up to 3 days ahead.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time20

Cook Time2

Total Time2 20

Course: Sauce

Cuisine: American

Keyword: Christmas, classic turkey gravy, easy sauce, easy side dish, Holiday recipe, holiday side dish, homemade sauce, make ahead, Thanksgiving

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Dutch oven
Skillet or Saute Pan

Ingredients

For Stock:

giblets and neck from one turkey (any size will work; see note)
2 Tablespoons cooking oil
1 large onion, chopped into quarters
3 stalks celery, chopped into 3-inch lengths
2 carrots, chopped into 3-inch lengths
1/2 teaspoon kosher salt
8 cups water
2 bay leaves

For Gravy:

6 Tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups turkey stock (see note)

Instructions

Preheat oven to 400°F / 177°C.
Make stock: Pour oil in the bottom of a Dutch oven or roasting pan. Add turkey giblets and neck and then onion, celery, and carrots. Sprinkle salt over top. Transfer to heated oven and roast, uncovered, until everything is starting to brown lightly, about 60 minutes.
After roasting, transfer the pot to the stovetop (be careful - the handles will be very hot!).
Add the water and bay leaves and bring to a boil over high heat.
Once the stock is boiling, reduce heat to a low simmer. Cover the pot with a lid and simmer, covered, for 60 minutes. (Adjust the temperature as needed to keep the stock bubbling gently.)
Let the stock cool slightly. Strain out solids by pouring the stock through a fine mesh strainer. (Or you can use a strainer with larger holes, but line it with cheesecloth first).
Make gravy: Melt butter over medium heat in a saute pan or skillet.
When the butter is melted and starting to turn golden, whisk in the flour until no dry spots remain. Cook butter and flour together, whisking constantly, until golden brown, about 3 minutes.
Slowly add 3 cups of stock while whisking. (See note about extra stock.)
Bring to a simmer and simmer until the gravy is thickened to your preferred consistency, 6 to 10 minutes.
Taste the gravy and season with some more salt if needed. See notes below to store and reheat.

Notes

Alternative to giblets - If you don't want to use (or don't have) turkey giblets, you can make gravy using turkey wings, drumsticks or any other turkey parts. Use about 2 pounds of bone-in turkey wings or drumsticks and follow the instructions in the recipe card below.

Extra stock - The 8 cups of water you use to make the stock will reduce as it simmers, but you will likely have more than the 3 cups you need to make the gravy. Save any extra stock to use in your stuffing or other holiday recipes. It can also be frozen and used in soups and stews.

To store the gravy: Cover the gravy with plastic wrap, pressing it down so that it comes in complete contact with the surface of the gravy. Refrigerate for up to 3 days.

To reheat: When you are ready to serve the gravy, warm it in a saucepan over medium heat, whisking frequently. Add some more stock or water if needed to thin it out. Before serving, be sure to taste it once more and season if needed.

Adding pan drippings later: If you have pan drippings from a roasted turkey, you can whisk in about 1 Tbsp of the drippings as the gravy reheats. (This is completely unnecessary but will just increase the savory turkey flavor of the gravy.)

Nutrition