Recipe

Homestyle Giblet Gravy

A silky, savory giblet gravy with bright herbs, a splash of lemon, and deep roasted flavor. Classic comfort, but with a little zip so every bite tastes alive.

By Matt Campbell

•

4.8

A small gravy boat filled with glossy giblet gravy on a wooden table with roasted turkey in the background

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Giblet gravy gets a bad rap because a lot of versions taste like pure brown. Not bad, just… flat. This one is homestyle and cozy, but it also has a little sparkle: fresh herbs, a touch of lemon, and enough black pepper to make you sit up straight.

It is the kind of gravy that turns mashed potatoes into a plan, makes stuffing feel like the main character, and rescues any slice of turkey that got a little too enthusiastic in the oven. If you have giblets from a turkey, amazing. If you only have stock, it still works. We are going for bold flavor, clear steps, and zero panic at the stove.

A saucepan with chopped giblets and onions sizzling in butter

Why It Works

Big flavor without the fuss: browning the giblets and aromatics builds deep, roasted notes fast.
Silky texture: a simple roux gives you a gravy that clings to food instead of sliding off like soup.
Fresh and vibrant finish: herbs plus a small hit of lemon wakes everything up and keeps the gravy from tasting heavy.
Flexible thickness: you can make it spoonable, pourable, or thick enough to blanket stuffing like a cozy sweater.

Pairs Well With

Creamy Mashed Potatoes
Herb and Sage Stuffing
Simple Roasted Turkey Breast
Green Beans Almondine

Storage Tips

How to Store Giblet Gravy

Fridge: Cool gravy quickly, then store in an airtight container for up to 3 to 4 days (standard leftover guidance).
Freezer: Freeze up to 2 months. Leave a little headspace because gravy expands. Thaw overnight in the fridge.
Reheat: Warm in a saucepan over low heat, whisking often, until steaming hot. If you like a number, aim for 165°F (74°C). Add a splash of stock or water if it tightens up.
Pro tip: If the fat rises and sets on top in the fridge, you can whisk it back in for richness or lift some off for a lighter gravy.

Common Questions

What are “giblets” exactly?

Most turkeys come with a little bag containing the heart, gizzard, and liver, and the neck is often included too (sometimes packaged separately, and some brands may omit the liver). This gravy uses the heart and gizzard for meaty flavor, and the liver is optional because it can get strong if you use a lot.

Do I have to use the liver?

No. If you love that deeper, slightly mineraly note, add half the liver. If you are unsure, skip it or cook it separately and taste before adding.

My gizzard is always chewy. How do I fix that?

Gizzard can be stubborn. For the most tender result, simmer the heart and gizzard in the quick neck broth until a knife slides in more easily, usually 30 to 60 minutes. Then chop finely and proceed. If you are short on time, chopping very fine helps a lot.

How do I keep gravy from getting lumpy?

Whisk the flour into the fat until it looks like a smooth paste, then add warm stock gradually while whisking. If lumps happen anyway, strain the gravy or hit it with an immersion blender.

Can I make this ahead of Thanksgiving?

Yes. Make it 1 to 2 days ahead, chill, and reheat gently with a splash of stock. Add the lemon and herbs at the end so it tastes fresh, not tired.

What if I do not have drippings?

Still totally doable. Use good turkey or chicken stock, plus butter for richness. A tiny splash of soy sauce or Worcestershire can help mimic that roasted depth.

My gravy tastes bland. What now?

Add salt in small pinches, then black pepper. If it still feels flat, add 1 teaspoon lemon juice or a few drops of vinegar. Acid is the secret “volume knob.”

How hot should I reheat leftovers?

Reheat until it is steaming hot. If you like being precise, aim for 165°F (74°C) in the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or deep skillet
Whisk
Chef’s knife and cutting board
Fine-mesh strainer (optional, for ultra smooth gravy)
Instant-read thermometer (optional, helpful for doneness checks)
Measuring cups and spoons

I used to be in the “gravy is gravy” camp until I made a pot that tasted like someone turned the lights on. It was the smallest change: fresh herbs and a squeeze of lemon at the end. Suddenly the gravy tasted like turkey dinner, not just brown sauce.

Now I treat giblet gravy like a team project. The giblets bring the muscle, the roux brings the structure, and the herbs bring the personality. Also, I always taste it right before serving, because gravy deserves a final mic check.

Homestyle Giblet Gravy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings Makes about 3 cups (about 6 to 8 servings)

Ingredients

Turkey giblets: 1 heart and 1 gizzard, finely chopped (liver optional, see note)
Turkey neck (optional but recommended): 1, for a quick broth
Unsalted butter: 4 tablespoons
Yellow onion: 1 small, finely chopped
Celery: 1 rib, finely chopped
Garlic: 2 cloves, minced
All-purpose flour: 1/4 cup
Low-sodium turkey stock or chicken stock: 2 1/2 to 3 cups, preferably warm (see drippings note)
Pan drippings: up to 1/2 cup (optional, use as part of the total liquid)
Fresh thyme: 1 teaspoon leaves (or 1/2 teaspoon dried)
Fresh sage: 1 teaspoon chopped (or 1/2 teaspoon dried)
Fresh parsley: 2 tablespoons chopped, plus more to finish
Bay leaf: 1
Kosher salt: to taste (add at the end)
Black pepper: 1/2 teaspoon, plus more to taste
Lemon juice: 1 to 2 teaspoons, to finish

Total liquid target: Use about 3 cups total (stock plus drippings, and/or quick broth). If you use 1/2 cup drippings, start with 2 1/2 cups stock and add more only if needed.

Optional flavor boosters: 1 teaspoon Worcestershire sauce or 1/2 teaspoon soy sauce (use only if needed at the end). Worcestershire may contain anchovy. Soy sauce contains soy and often wheat.

Liver note: If using liver, start with 1/2 of it, mince it finely, and simmer it until cooked through at the end (see instructions).

Instructions

Make a quick neck broth (optional but great). In a saucepan, add the turkey neck, the bay leaf, and 4 cups water. Simmer 45 to 60 minutes for deeper flavor (20 to 30 minutes works in a pinch, it will just be lighter). Strain. You will usually end up with about 3 cups. Top up with stock if you are short.
Tenderness option: If your gizzard tends to be chewy, simmer the heart and gizzard in this broth until more tender, usually 30 to 60 minutes. Then chop finely and continue.
Brown the giblets. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add chopped heart and gizzard with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until they pick up some golden edges.
Build the base. Add onion and celery. Cook 5 to 6 minutes until softened. Add garlic, thyme, and sage and cook 30 seconds, just until fragrant.
Make a roux. Add the remaining 2 tablespoons butter. Once melted, sprinkle in the flour. Whisk and cook 2 to 3 minutes, until the roux turns a touch more golden and smells lightly toasted.
Whisk in the liquid. Slowly pour in about 3 cups total liquid (warm stock, plus drippings if using, plus quick broth if you made it), whisking constantly. Start with a small splash to loosen the roux, then add the rest in a steady stream.
If you are using drippings, think of them as part of the 3 cups. A simple starting point is 2 1/2 cups stock + 1/2 cup drippings.
Simmer until silky. Bring to a gentle simmer and cook 10 to 15 minutes, stirring often, until thickened. If it gets too thick, add a splash more stock or water.
Optional liver step. If using liver, stir it in near the end and keep a gentle simmer until the liver is cooked through, about 5 to 7 minutes. If you want to be exact, aim for 165°F (74°C).
Finish fresh. Turn off the heat. Stir in parsley and 1 teaspoon lemon juice. Taste and adjust with salt and pepper. Because stock and drippings vary wildly, salting at the end keeps you in control. If you want deeper savoriness, add a tiny splash of Worcestershire or soy sauce.
Serve. Serve hot over turkey, mashed potatoes, stuffing, or anything that needs a cozy upgrade. If you want a smoother gravy, strain it through a fine-mesh strainer and press gently with a spoon.

A whisk stirring thickened giblet gravy in a saucepan

Nutrition information is estimated.

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