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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

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  • Servings: MAKES ABOUT 6 CUPS

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  • 1 stick plus 2 tablespoons (5 ounces) unsalted butter
  • Reserved turkey neck, wing tips, heart and gizzard (from Roasted Salt-Brined Turkey), neck cut crosswise into 1/2 -inch pieces
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1 small onion, coarsely chopped
  • Salt
  • 3 parsley stems
  • 3 black peppercorns
  • 3 whole cloves
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 4 cups chicken stock or canned low-sodium broth
  • 3 cups water
  • 1 cup dry white wine
  • 1/2 cup all-purpose flour
  • Reserved turkey pan juices
  • 3 tablespoons brandy
  • 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.

Contributed By Published November 1998

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