If you’ve ever wondered how to turn those precious turkey drippings into something downright magical, you’re in for a treat. I’m excited to share my fan-freaking-tastic Turkey Giblet Gravy from Roasted Turkey Drippings Recipe that transforms simple leftovers into the star of your holiday table. Rich, silky, and bursting with deep turkey flavor (hello, giblets!), this gravy will have your family going back for seconds before you even finish serving. Stick with me through this recipe, and I promise you’ll nail it every time.
Why You’ll Love This Recipe
- Deep, Authentic Flavor: Made with real turkey drippings and giblets for rich, savory goodness you just can’t beat.
- Super Easy to Make: You’ll find that it comes together quickly, even if you’ve never made gravy from scratch before.
- Use Every Part of Your Turkey: No waste here — the giblets add texture and flavor, making your gravy extra special.
- Flexible & Adaptable: You can tweak it to your taste and adjust thickness easily, so it’s always just right.
Ingredients You’ll Need
Getting the right ingredients makes all the difference, and I love how the flavors come together here. Using fresh turkey drippings and optional giblets takes this gravy from good to unforgettable. Let’s talk about what you’ll grab from the store (or your fridge!) before you dive in.
- Drippings from roasted turkey: The star of the show! Fresh drippings are packed with flavor and fat that gives your gravy that perfect silky mouthfeel.
- All-purpose flour: This is your thickening agent to build that luscious gravy texture — no substitutes needed.
- Low-sodium chicken broth (or turkey or vegetable broth): I like chicken broth for balance, but turkey broth from giblets or vegetable broth can also work beautifully.
- Salt and pepper: Season to your liking. I always recommend starting light and tasting along the way.
- Giblets and neck of uncooked turkey (optional): Don’t skip these if you want to up the flavor factor; they’re a game changer but easy to omit if you prefer.
Variations
I love personalizing this recipe depending on who’s at the table or what season it is. You’ll find that tweaking little things here and there can make this gravy feel fresh every time you make it. It’s a wonderful recipe to make your own.
- Herbal Twist: Adding fresh thyme or sage while simmering the giblets gives a lovely earthy aroma. My family especially loves this around the holidays.
- Spicy Kick: I sometimes throw in a pinch of cayenne or a dash of smoked paprika for a subtle heat — surprisingly addictive!
- Vegetarian Version: Skip giblets and use vegetable broth with sautéed mushrooms to mimic that deep, savory element.
- Make It Gluten-Free: Swap all-purpose flour for a gluten-free flour blend or use cornstarch slurry as thickener (just adjust quantities).
How to Make Turkey Giblet Gravy from Roasted Turkey Drippings Recipe
Step 1: Simmer Those Giblets Until Tender
Start by placing the turkey neck, heart, liver, and gizzards in a medium saucepan and cover them completely with water. Bring it to a boil, then reduce to a simmer and cook for about an hour until everything’s tender. This slow cooking extracts tons of flavor. I like to keep an eye on it, adding water if necessary, so it doesn’t dry out or burn.
Step 2: Prepare Your Giblets for the Gravy
Use a slotted spoon to fish out the giblets and let them cool a bit. Here’s a little trick I learned: discard the liver to avoid a bitter taste — it can overpower the gravy. Pull meat off the turkey neck and combine it with the other giblets, then dice everything finely. These add texture and bursts of flavor to your gravy, trust me!
Step 3: Pour and Separate Your Turkey Drippings
Once your turkey is out of the oven, carefully pour the drippings from the roasting pan into a large bowl — watch out for splatters, the pan is hot! Let the drippings sit and watch the fat rise to the top. Use a spoon to gently skim off most of the fat, leaving the flavorful juices behind. I like to keep a little fat in for richness but removing the bulk prevents greasy gravy.
Step 4: Make a Roux with Drippings and Flour
In a large saucepan, combine 1 cup of the drippings with ½ cup flour. Whisk it up until you have a smooth paste — this is your roux! If it feels too greasy, don’t hesitate to add a little more flour. Then, cook over medium heat and whisk constantly until it turns a lovely golden brown. This step builds the base flavor, so be patient. The aroma will start filling your kitchen, I promise it’s worth it!
Step 5: Add Broth and Finish Cooking the Gravy
Slowly whisk in 4 cups of chicken broth and an additional cup of drippings. Keep whisking as it thickens—about 5 to 8 minutes. Once it’s looking thick and luscious, stir in those diced giblets. From here, you can adjust thickness—too thick? Add some of your reserved giblet broth or extra drippings. Too thin? Let it cook longer or add a cornstarch slurry. Season well with salt and pepper, taste, and your Turkey Giblet Gravy from Roasted Turkey Drippings Recipe is ready to shine!
Pro Tips for Making Turkey Giblet Gravy from Roasted Turkey Drippings Recipe
- Don’t Skip Skimming the Fat: Too much fat makes gravy greasy, so I always skim carefully while leaving some richness behind.
- Use a Whisk, Not a Spoon: A whisk keeps lumps at bay and gives you that smooth, velvety texture I absolutely love.
- Cook Your Roux Slowly: Watch the color—not too pale, not burnt—just golden brown for that perfect nutty flavor.
- Adjust Thickness Gradually: Patience pays off; adding broth or slurry little by little prevents over-thickening or runny gravy.
How to Serve Turkey Giblet Gravy from Roasted Turkey Drippings Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or thyme right on top when serving. It not only adds a pop of color but also brightens the rich flavor perfectly. Sometimes a small dot of butter melted on the top gives it that extra glossy finish I find irresistible.
Side Dishes
This gravy is heaven poured over classic mashed potatoes, roasted vegetables, or stuffing. My family particularly insists on having it with buttery mashed potatoes and a homemade cranberry sauce for the perfect holiday combo.
Creative Ways to Present
For big gatherings, I like to serve this gravy in a beautiful ceramic gravy boat with a small ladle, letting guests drizzle to their heart’s content. Another fun idea is pouring the gravy over mini turkey meatloaves or biscuit sandwiches — a fun twist that washes nostalgia over a new age comfort food.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover gravy completely and store it covered in the refrigerator. It stays good for about 3-4 days, which is perfect for using up all those holiday extras without waste.
Freezing
If you want to freeze your Turkey Giblet Gravy from Roasted Turkey Drippings Recipe, I recommend portioning it into airtight containers or freezer bags with some headspace. It freezes nicely for up to 3 months. When I thaw it, I leave it in the fridge overnight to keep the texture smooth upon reheating.
Reheating
When reheating, I warm the gravy gently on the stove over low heat while whisking to avoid lumps. If it thickens too much, I add a splash of broth or water to loosen it up. This way, it tastes just as fresh as the moment I first made it!
FAQs
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Can I make this Turkey Giblet Gravy from Roasted Turkey Drippings Recipe without the giblets?
Absolutely! While the giblets add rich flavor and texture, you can skip them completely and still have mouthwatering gravy using just the turkey drippings and broth. It’s a great option if you’re not a fan or don’t have the giblets on hand.
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How do I avoid lumps in my gravy?
The key is whisking constantly when you mix the flour and drippings to form a smooth roux. Also, add broth gradually while whisking vigorously. Using a fine whisk instead of a spoon helps keep it silky. If lumps appear, quickly strain the gravy if needed.
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Can I use drippings from a fried turkey or smoked turkey?
You sure can! The flavor might be a bit different, but using drippings from fried or smoked turkey works beautifully and makes for a unique twist on this classic gravy.
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What if my gravy is too thin or too thick?
If it’s too thin, simmer longer to reduce it or whisk in a cornstarch slurry little by little. If too thick, add broth or leftover giblet liquid slowly while stirring until you reach your preferred consistency.
Final Thoughts
This Turkey Giblet Gravy from Roasted Turkey Drippings Recipe is honestly one of my favorite holiday rituals. It’s how I bring the flavors of the turkey right into every bite on your plate—and once you taste how luscious and comforting it is, you’ll be hooked too. Give it a shot this season or whenever you roast a turkey; your family will thank you (with hungry smiles and maybe an extra plate). Happy cooking, friend!
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Turkey Giblet Gravy from Roasted Turkey Drippings Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A rich and flavorful turkey gravy made from the drippings of a roasted turkey, enhanced with optional giblets for added depth. This classic gravy is perfect to complement your turkey and holiday meals, with a smooth texture achieved by a homemade roux and simmered with broth for the ideal consistency.
Ingredients
Turkey Drippings
- Drippings from roasted turkey
- 1 cup turkey drippings (divided)
Broth and Thickening
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- 1/2 cup all-purpose flour
Giblets (Optional)
- Giblets and neck of uncooked turkey (neck, heart, liver, gizzards)
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Giblets: Place the turkey neck, heart, liver, and gizzards in a medium saucepan and cover completely with water. Bring to a boil, then reduce to a simmer. Cook for about 1 hour or until the meat is fully cooked.
- Remove and Prepare Giblet Meat: Use a slotted spoon to remove the giblets from the water. Allow them to cool. Discard the liver to avoid strong flavors. Remove the meat from the neck and dice all the remaining giblets into small pieces. Reserve for the gravy.
- Separate Fat from Turkey Drippings: After roasting the turkey, carefully pour the drippings from the roasting pan into a large bowl. Let it sit for a minute to separate the fat, which will rise to the top. Using a ladle or spoon, skim most of the fat off, leaving mostly the flavorful liquid.
- Make the Roux: In a large saucepan, add 1 cup of the skimmed turkey drippings and whisk in 1/2 cup of flour until a smooth paste forms. Adjust by adding flour if the mixture seems greasy, aiming for a pasty consistency.
- Brown the Roux: Whisk the roux mixture slowly over medium heat, cooking until it turns a nice golden brown color. This process develops the base flavor for your gravy.
- Add Broth and Remaining Drippings: Gradually whisk in 4 cups of chicken broth and an additional cup of turkey drippings. Stir consistently as the gravy begins to cook and thicken.
- Simmer and Add Giblets: Allow the gravy to simmer for 5 to 8 minutes while whisking continuously for a smooth, thickened texture. Then, stir in the diced giblet meat.
- Adjust Consistency: If the gravy is too thick, thin it with reserved giblet broth or additional drippings. If too thin, cook for an additional 10 minutes to reduce. If still not thick enough, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until desired thickness is achieved.
- Season and Serve: Taste the gravy and season with salt and pepper as desired. Serve warm over turkey and enjoy!
- Storage: Store any leftover gravy in a covered container in the refrigerator.
Notes
- This turkey gravy harnesses the full flavor of turkey drippings for a classic taste that enhances your holiday meals.
- Including giblets adds a rich depth but can be omitted if preferred for a simpler gravy.
- Always skim fat from drippings to prevent greasy gravy and achieve a perfect balance.
- Adjust thickness with broth or cornstarch slurry to suit your preference.
- Use low-sodium broth to control salt levels effectively.
Nutrition
- Serving Size: 1 serving
- Calories: 25 kcal
- Sugar: 0.5 g
- Sodium: 18 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
