Skip to Content
Menu

Giblet Gravy

  • Save Recipe
Giblet Gravy
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
We’re about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We’re talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off—even on your first try. We’ll show you how it’s done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you’ll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!
By Betty Crocker Kitchens
Updated Mar 12, 2020

Ingredients

  • Turkey giblets (from whole turkey, thawed if frozen)
  • 2 medium stalks celery, sliced (1 cup)
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Drippings from roasted turkey
  • About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed
  • 1/4 cup Gold Medal™ all-purpose flour
  • Salt and pepper to taste
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. 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.
  • 2
    Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
  • 3
    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.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Go ahead and make the giblet broth ahead of time. Drain as directed, then cover and refrigerate the giblets and broth separately.
  • tip 2
    Any leftover gravy is great to serve over biscuits or open-face turkey sandwiches.
  • tip 3
    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.
  • tip 4
    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.
  • tip 5
    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. Give this a try with our recipe for Use-it-Up Turkey Stock.

Nutrition

70 Calories, 6g Total Fat, 4g Protein, 3g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
200mg
8%
Potassium
65mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved