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Best Old-Fashioned Giblet Gravy Recipe !!

Making good gravy isn’t difficult! It just takes patience, perseverance and good choice of ingredients witout forgeting using the neck, liver, heart, and gizzards from a turkey or chicken.


  • Turkey giblets (from whole turkey, thawed if frozen) the heart, gizzard, liver, and neck of the chicken or turkey.
  • 2 medium stalks celery, sliced (1 cup)
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly black pepper
  • Drippings from roasted turkey
  • 4 cup no-sodium chicken, turkey, or vegetable broth (more if needed)
  • 1/4 cup all-purpose flour
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 to 2 teaspoons mustard
  • 1 tablespoon butter


  • In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper add butter,mustard,minced garlic,bay leaf. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
  • Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
  • After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
  • Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.


  • Go ahead and make the giblet broth ahead of time. Drain as directed, then cover and refrigerate the giblets and broth separately.
  • Any leftover gravy is great to serve over biscuits or open-face turkey sandwiches.
  • Taste as you go! Gravy is often the star of a turkey dinner, as the condiment that ties the meat, potatoes, and veggies together. So be sure it’s well seasoned before the gravy boat is set on the table.
  • Do like the pros: Use a medium-sized wire whisk to vigorously mix the flour into the pan drippings creating a roux (a thickening mixture that’s equal parts fat and flour). Then, stir in the liquid.
  • You might be wondering: What exactly are giblets anyway? Good question! If you’re roasting a whole turkey, you’ll usually find the giblets packaged up inside the bird’s cavity. They consist of the heart, neck, liver and gizzard. As you now know, giblets make for an ultra-flavorful gravy, but they can also be used to make homemade stocks and broths. 
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