This turkey gravy is made without drippings and is an easy from scratch recipe that can be made ahead of time! It’s a smooth, savory, garlicky brown gravy done in 15 minutes and loaded with comforting flavor. Absolutely perfect for the holidays!
The holidays are here and you’ve cooked up a beautiful turkey, but when you go to make your gravy, you realize you don’t have any of those flavorful pan drippings to work with. Maybe you smoked, grilled or fried your turkey, or you just don’t want to deal with making gravy on the busy holiday No worries – you can still make an insanely delicious giblet gravy without one drop of turkey drippings
Giblet gravy gets its rich, meaty flavor from the turkey giblets, which are the neck, heart, gizzard and liver of the bird. Simmered into a flavorful broth and combined with a roux, milk or cream, and seasonings, this gravy will be so full of turkey flavor, no one will know it’s drippings-free. Follow this easy guide to learn how to make the most flavorful holiday gravy using the giblets.
An Overview of Giblet Gravy
Giblet gravy has its roots in old-fashioned thriftiness. By using every part of the turkey, resourceful home cooks created a tasty gravy full of meaty flavor without needing drippings. Today, it’s still a handy way to get rich, turkey-flavored gravy if you don’t have drippings on hand.
To make giblet gravy, you’ll simmer the minced giblets in broth with aromatics like onion, celery and herbs. This creates an intensely-flavored turkey broth. You’ll use this broth along with a butter and flour roux as the base for the gravy, adding milk for a creamy finish. A sprinkle of fresh herbs gives it a pop of color.
The result is a silky, luxurious gravy bursting with turkey essence. It’s perfect for holiday meals and beyond when you want flavorful gravy without the hassle of pan drippings.
Tips for Making Flavorful Giblet Gravy
Follow these tips for the very best drippings-free giblet gravy
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Simmer the giblets long enough – At least 1-2 hours to extract lots of flavor.
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Sieve the broth – Straining removes bits of giblet for a silky texture.
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Make a blonde roux – Cook butter and flour just until bubbling for optimal thickening.
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Whisk vigorously – This prevents lumps when adding the broth to the roux.
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Use part milk or cream – For a rich, creamy gravy texture. Broth alone makes it too thin.
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Season generously – Flavor it well with salt, pepper and poultry seasoning.
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Finish with fresh herbs – Chives, thyme or sage give it color and fresher flavor.
Ingredients You’ll Need
Giblet gravy requires just a few simple ingredients:
- Turkey giblets (neck, heart, gizzard)
- 1 onion, quartered
- 2 ribs celery, chopped
- 3-4 cups broth (chicken or turkey)
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup milk, half and half or heavy cream
- Salt, pepper and poultry seasoning
- Minced fresh herbs like chives (optional garnish)
Step-by-Step Instructions
Follow these simple steps for rich, flavorful giblet gravy:
Step 1: Simmer the Giblets
Place chopped giblets, onion and celery in a pot. Add enough broth to cover (about 3 cups). Bring to a boil then reduce heat and simmer until giblets are very tender, about 2 hours.
Step 2: Strain the Broth
Strain the giblet broth through a mesh strainer into a bowl, pressing on solids. Discard solids and reserve broth.
Step 3: Make the Roux
Melt 3 Tbsp butter in a saucepan over medium heat. Whisk in 3 Tbsp flour and cook 2 minutes.
Step 4: Whisk in Broth
Gradually whisk in 2 cups giblet broth until fully incorporated and smooth.
Step 5: Add Milk and Simmer
Whisk in 1 cup milk, cream or half and half. Simmer 10 minutes until thickened.
Step 6: Season Generously
Season with 1 tsp poultry seasoning, 1/2 tsp each salt and pepper.
Step 7: Finish and Serve
Stir in any minced fresh herbs, if desired. Taste and adjust seasonings as needed. Serve warm.
And that’s all it takes to make the most flavorful holiday gravy without an ounce of turkey drippings!
Handy Variations You Can Try
There are lots of ways to customize giblet gravy to your taste:
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For extra luxury, use all heavy cream instead of milk and broth.
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Add minced garlic, shallots or mushrooms when simmering giblets.
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Stir in a splash of white wine or sherry for added sophistication.
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Add a dash of grated nutmeg or a pinch of cayenne pepper.
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Substitute sage, rosemary or marjoram for the poultry seasoning.
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Swap in chicken giblets for a versatile gravy all year round.
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Serve the gravy over savory bread pudding or baked brie for a tasty appetizer.
No matter how you season or finish it, giblet gravy makes for the rich, meaty holiday gravy of your dreams, minus any pan drippings required.
Frequently Asked Questions
Here are answers to some common giblet gravy questions:
What are giblets exactly?
Giblets refers to the internal organs of poultry. For turkey, this includes the neck, heart, gizzard and liver. The liver is often not used.
Do I really need to simmer the giblets 2 full hours?
Yes! Long, slow simmering is key for extracting the most flavor and collagen from the giblets. At least 1 1/2 hours is ideal.
Can I prepare giblet gravy ahead of time?
Absolutely! Make the full recipe up to a week ahead. Let cool, then refrigerate. Reheat gently before serving.
Can I leave ground giblets out of the gravy?
For the richest flavor, diced giblets should be included. But you can strain them out after simmering if you prefer.
Can I use chicken giblets?
Yes, chicken giblets can be subbed in. The gravy won’t taste distinctly “turkey” but still has rich flavor.
What’s the best way to thicken it?
A blonde roux of equal parts butter and flour is ideal for thickening and richness.
Satisfyingly Delicious
When you want all the meaty flavors of turkey but don’t have the drippings, giblet gravy is your savior. With just the oft-overlooked giblets and a few pantry staples, you can make this holiday classic dripping-free. The secrets are long, slow simmering and a perfect roux. Follow the steps and tweak it to your tastes. You’ll never need turkey drippings again!
A Roux Makes All the Difference
Roux is totally my secret weapon. It adds a nuttiness and depth to your gravy that you just can’t get when you use cornstarch! Trust me, I’ve tried!
What is a roux you ask? It is simple a cooked mixture of equal parts flour and fat. In the steps above, the roux is made when the flour is added to the butter-shallot mixture.
Here’s the key to a good roux: Let the butter and flour roux simmer. That’s right. You’re going to watch it, and whisk it, until it turns a light brown color and smells slightly nutty. Make sure you’re paying attention, or you could burn your roux. Once it’s the desired color, slowly whisk in your liquid.
Easy Homemade Turkey Gravy Recipe
Y’all, I’d like to say that this is my tried and true method to making gravy. That I’ve been making it this way for years! This smooth brown gravy is flavorful and the perfect accompaniment to your perfectly roasted Thanksgiving turkey, creamy mashed potatoes and cornbread stuffing!
One of the trickiest things about making gravy is getting the perfect thickness. A lot of it has to do with the thickening agent. I’ve used cornstarch and arrowroot, but the best thickener ended up being simple all-purpose flour.
If you’re looking for a fool-proof brown gravy recipe for Thanksgiving, I’ve got you covered!
This Gravy Recipe is made without drippings from your turkey and is super simple! Here’s a quick run-down of what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
- Butter: I recommend using unsalted butter.
- Flour: We’ll use this to make a roux and thicken your gravy.
- Shallots: You could also use yellow onions, but shallots have a more delicate and sweeter flavor.
- Garlic: Minced finely.
- Chicken Bone Broth: You can also use vegetable broth or beef broth.
- Wine: You can use white cooking wine, or use a good bottle of white wine meant for drinking. Use some for the gravy, then pour yourself a glass!
- Fresh Herbs: Thyme and sage.
- Salt & Pepper: To taste
