My F&W
quick save (...)

Giblet Gravy


This wonderfully rich and savory giblet gravy is flavored with cloves, thyme and a hit of brandy. It's perfect for Thanksgiving dinner.

Plus: Ultimate Thanksgiving Guide

  1. 1 stick plus 2 tablespoons (5 ounces) unsalted butter
  2. Reserved turkey neck, wing tips, heart and gizzard (from Roasted Salt-Brined Turkey), neck cut crosswise into 1/2 -inch pieces
  3. 1 carrot, coarsely chopped
  4. 1 celery rib, coarsely chopped
  5. 1 small onion, coarsely chopped
  6. Salt
  7. 3 parsley stems
  8. 3 black peppercorns
  9. 3 whole cloves
  10. 1 bay leaf
  11. 1/2 teaspoon dried thyme
  12. 4 cups chicken stock or canned low-sodium broth
  13. 3 cups water
  14. 1 cup dry white wine
  15. 1/2 cup all-purpose flour
  16. Reserved turkey pan juices
  17. 3 tablespoons brandy
  18. Freshly ground pepper
  1. In a saucepan, melt 2 tablespoons of the butter. Add the neck pieces, wing tips, heart and gizzard and cook over moderate heat until well-browned all over, about 10 minutes. Add the carrot, celery and onion and season with salt. Cook, stirring often, until the vegetables start to brown, about 5 minutes. Add the parsley stems, peppercorns, cloves, bay leaf and thyme and cook for 5 minutes longer. Add the chicken stock, water and wine and bring to a simmer. Skim the broth and reduce the heat to low. Cover partially and simmer until the giblets are very tender, about 2 hours.
  2. Strain the broth; reserve the neck and giblets. Remove the meat from the neck, discarding the skin and bones. Finely chop the neck meat and giblets. If you have more than 6 cups of broth, simmer to reduce it to 6 cups. 
  3. In a medium saucepan, melt the remaining 1 stick of butter. Stir in the flour and cook over moderately high heat, stirring constantly, until the roux turns deep brown, about 8 minutes. Gradually whisk in the 6 cups of broth until smooth. Simmer the gravy over low heat, stirring often, until no floury taste remains, about 5 minutes.
  4. Add the reserved neck meat and giblets, the turkey pan juices and the brandy. Season with salt and pepper and simmer for 5 minutes longer. Pour into a gravy boat and serve hot.
Make Ahead The gravy can be prepared through Step 3 up to 1 day ahead. Refrigerate the gravy and meats separately.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.