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Homemade Turkey Gravy is so easy to make and absolutely delicious, especially when you use the leftover drippings from your Thanksgiving turkey. You can embrace the giblets stored inside your turkey and use the them to make a delicious giblet gravy, or leave them out if you want a turkey gravy recipe without giblets in it.
We had TWO turkeys at Thanksgiving dinner when I was growing up. My mom usually hosted and we'd always have at least 30-50 people there. Mom would make one turkey and my Grandma would make the other, and they would both use the turkey drippings to make the best homemade turkey gravy!
They say the star of Thanksgiving is the turkey, but I'd argue that the Turkey Gravy and cranberry relish really make or break the meal! I'm all about “sauces” and dips and those two things are top favorites on my entire Thanksgiving plate.
I love to make a big well in my homemade mashed potatoes for the gravy, I love it over my Turkey, and I love it lightly drizzled on stuffing. Everyone always loves a smear of leftover gravy and cranberry sauce on our turkey sandwiches the next day, too.
How to make turkey gravy:
Homemade gravy is so easy and delicious. Below are steps for making turkey gravy with or without the giblets.
What are giblets?
When you buy a turkey (or chicken), you will find the neck, heart, liver, and gizzards from the bird stored inside its cavity. Before cooking your turkey, you should remove the giblets and set them aside. You can use the turkey giblets to make the best homemade turkey giblet gravy!
What are drippings?
Drippings are what's left in the roasting pan after cooking the turkey. This includes fat that has melted and any bits of meat that have fallen off.
How to make turkey gravy with drippings and giblets:
When you remove your giblets from the turkey, rinse them with cold water and store them in a ziplock bag in the refrigerator until you are ready to use them.
When you are ready to make your giblet gravy, place all of the neck, heart, liver, and gizzards of the turkey in a sauce pan, cover them with water and bring it to a boil. Simmer the giblets 1 hour.
Remove the giblets, save the water, and chop the giblets into small pieces.
When you have taken your turkey out of the oven, pour the drippings into a bowl. Allow the fat to separate and skim it from the top of the drippings.
Add about one cup of the drippings to the roasting pan or a sauce pan. Whisk in about ½ cup of flour and make a roux by allowing it to turn to a golden brown color. Add broth and more drippings, stirring until it thickened, and add the giblet meat. Season the gravy with salt and pepper and make sure to taste it to be sure it has the flavor you are looking for!
How to make turkey gravy without giblets:
To make turkey gravy without giblets, throw the giblets from the turkey away and make turkey gravy using the drippings from the pan.
Storing and Making Ahead of Time:
To store: Store leftover gravy in a sealed container for 2-3 days.
To Make Ahead: Make the gravy as directed. Allow it to cool and store it, covered, in the refrigerator for up to 2 days. To reheat, pour it into a saucepan and add a couple tablespoons of chicken broth or water to thin it (use your best judgement for how thin/thick you like it). Heat it on medium low heat until warmed through (about 15 minutes).
DON’T MISS my other popular THANKSGIVING Recipes:
- Best Homemade Rolls
- Easy, No-Fuss Thanksgiving Turkey
- Perfect Mashed Potatoes
- Sweet Potato Souffle
- Triple Berry Pie
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Turkey Gravy
Equipment
Ingredients
- drippings from roasted turkey
- 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
Instructions
- Place the neck, heart, and gizzards of the turkey inside a medium size sauce pan. I discard the liver because it adds a really strong taste and flavor not many people like. Cover the giblets completely with water and bring the water to a boil. Once boiling, simmer for 1 hour or until the meat is cooked through.
- Next, use a slotted spoon to remove the giblets from the water and set them aside. At this point you can decide to discard the liquid from the giblet water or save a little of it to use at the very end of making your gravy if you need to make the gravy thinner. Otherwise you don't need this liquid).
- Use your fingers to remove any meat from the turkey neck. Add the meat to the rest of the giblets and discard what's left of the neck. Then dice the giblets into small pieces and reserve them for the gravy.
- When you have taken your turkey out of the oven, pour the drippings (what’s left in the roasting pan after cooking the turkey. This includes fat that has melted and any bits of meat that have fallen off) from your turkey roasting pan into a large bowl. (Tip the pan away from your body and be careful not to burn your self)!
- Now let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove) most of the fat from the top of the the drippings.
- To make the gravy, use a large sauce pan and add 1 cup of drippings to the pan.
- Add ½ cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
- Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.
- Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. Then add the giblet meat.
- At this point, decide for yourself if you like the consistency of the gravy. If the gravy is too thick, add giblets broth or drippings liquid. If gravy is too thin, cook for about 10 minutes. If it's still thin, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy). Continue heating until gravy thickens to desired consistency.
- Once your happy with the consistency of your gravy, season with salt and pepper, to taste, and enjoy!
- Store leftover gravy covered, in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Amazing gravey. Made it according to instructions (with giblets) and turned out wonderful. Plenty of gravey for everyone. Delicious. This will be our go to gravey.
This is the best turkey ever and it’s so easy! This will be the 3rd year in a row that I’ve made it. There’s no sense in looking for another recipe cause this one is THAT good! Such great step by instructions!
Thoughts on using the giblets but not putting them back in chopped? Not sure if I’ll like the texture!
Yes, you could do that!
I am making Thanksgiving dinner for the first time this year, and I am extremely nervous, but also excited to try this gravy recipe and your turkey recipe! I realized I read the gravy recipe wrong the first time. Is it possible to use the water that the neck and giblets are cooked in? I was planning to use the water, but discard the neck and giblets after cooking, or should I just use the broth and drippings with no water?
Yes you could do that. I usually reserve the water to use for thinning if my gravy is too thick.
Quick questions, I’ll be making this gravy for someone who is both gluten free and allergic to corn (ibs). Could I substitute arrowroot or tapioca flour for the regular flour? And if so would the measurements be the same?
I’m looking forward to using both your turkey and turkey gravy recipes for Thanksgiving this year!
I haven’t tested it but yes it will be around the same! The great thing about gravy is it’s really easy to adjust the consistency as you make it!
King Arthur gluten-free all purpose baking mix is the best flour I’ve found for making a roux. I’ve made gravy with it and it came out great! Here’s a link with some good info:
https://www.bonappetit.com/test-kitchen/how-to/article/gluten-free-gravy
Just be sure to get the right flour as King Arthur makes several GF flours. Good luck, I hope this helps!
I love this recipe! I don’t know how you can make the gravy from drippings a couple days ahead though because then your turkey will be cooked and you obviously don’t wanna reheat the turkey. just a thought that crossed my mind. Thanks for the recipe!
I was thinking the same thing- I guess it would have to be just chicken broth
Absolutely the best I’ve made in years! Thank you!
Your recipe isn’t clear what to do with this giblet water. Are you supposed to add this to the drippings. Is this what you mean when you refer to add the liquid? You also don’t specify the typical quantity of this. Thank you.
No, you can discard the giblet water or you can save some of it to use after you’ve made the gravy and want to thin it out at all.
I have a question: does adding the giblet meat back in make the gravy have meat chunks? I love the idea of a deeper flavour but not of a chunky consistency. Thank you!
Yes, it does add small meat pieces to it.
Best dang gravy ever!! Thanks for the step by step recipe! Blessings to you and your family!
Everybody loved the gravy and scorned my backup jars of store gravy. Thank you. Good instructions!!
This gravy is by FAR…the absolute best EVER…!!!
It is incredibly quick and easy to make!
Simply put…there is NO other better..!