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Close up of turkey giblet gravy in a silver gravy boat

Old Fashioned Turkey Giblet Gravy Recipe

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Rich, savory giblet gravy made from turkey or chicken giblets, pan drippings, and aromatic vegetables. This vintage 1970s recipe creates deeply flavorful gravy perfect for holiday dinners.

  • Total Time: 2 hours 40 minutes
  • Yield: 3 cups 1x

Ingredients

Units Scale
For the giblet broth:
  • Turkey or chicken giblets (gizzard, heart, liver, neck)
  • 4 cups water
  • 2 celery leaves
  • 1 small onion, sliced
  • Salt to taste
For the gravy:
  • 2 tablespoons fat from roasting pan (or unsalted butter)
  • 2 tablespoons all-purpose flour
  • 1 cup lukewarm liquid (pan juices from roasted turkey or chicken, plus giblet broth)
  • Cooked, chopped giblets
  • Salt and pepper to season

Instructions

  1. Simmer the giblets: In a covered pan, simmer giblets in lightly salted water to cover. Add celery leaves and onion slices to the water. Cook turkey heart and gizzard for 2 to 2.5 hours, turkey liver for 30 minutes. Simmer broiler-fryer chicken heart and gizzard for 1 to 1.5 hours, liver for 5 to 10 minutes.
  2. Prepare the roasted bird: Transfer roasted turkey or chicken to platter. Leave crusty bits in pan and pour pan liquid into measuring cup.
  3. Skim the fat: When fat rises to the top of the pan liquid, skim it off. Measure 2 tablespoons of fat back into roasting pan.
  4. Make the roux: Add 2 tablespoons flour to the fat in the pan. Blend and cook over low heat, stirring constantly until frothy and lightly colored. If you prefer richer flavor and color, add a little kitchen bouquet at this stage.
  5. Build the gravy: Remove from heat and add 1 cup lukewarm liquid (pan juices plus giblet broth). Stir until smooth, then return to heat. Cook and stir constantly until the gravy thickens.
  6. Add the giblets: Stir in the cooked, chopped giblets. Simmer 5 minutes and season to taste with salt and pepper.

Equipment

Notes

  • For each cup of gravy, measure 2 tablespoons fat back into the roasting pan. Add 2 tablespoons flour and blend.
  • The crusty bits left in the roasting pan add incredible depth of flavor to your gravy.
  • Don’t skip the simmering time for the giblets. This slow cooking process creates the rich, savory foundation that makes this gravy exceptional.
  • Some cooks prefer to omit the liver if they find the flavor too strong. The gravy will still be delicious with just the heart, gizzard, and neck meat.

Nutrition

  • Calories: 45
  • Sodium: 85mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://recipe-rewind.com/old-fashioned-turkey-giblet-gravy-recipe/

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