An old fashioned Southern Giblet Gravy Recipe that's perfect as a Thanksgiving gravy for your turkey or just because you're craving some down-home comfort food.
As I already mentioned, yes, it's the perfect gravy for Thanksgiving and Christmas, but it's also great any time of year.
Like maybe you're craving some old fashioned southern comfort food and this giblet gravy served over some creamy mashed potatoes won't disappoint!
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More turkey recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Southern Giblet Gravy Recipe
- 💬 Comments
What makes this recipe so yummy
- It's easy to make and a great use of those extras found inside your turkey.
- This is the kind of recipe that grandmas make.
- You can make it directly in the roasting pan too using the pan drippings from roasting the turkey.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: Another way to add great flavor is to use the drippings from your roasted turkey in place of some of the broth.
Recipe variations and substitute ideas
- Thyme - if you don't have poultry seasoning. There is a lot of thyme in it though.
- Rosemary - or your favorite fresh herbs.
- Hard-boiled Eggs - a chopped hard boiled egg is often added.
- Garlic - for some added flavor.
- Heavy Cream - can be used to thicken, if needed. The roux is usually enough though (flour and butter).
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Necessary gear: Equipment
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I use a medium sized saucepan to cook down the turkey neck and giblets first. I also use a large 12" skillet to make the final gravy.
You could cook the giblet gravy right there in the roasting pan though. I know a lot of people that do this.
More turkey recipes I think you'll love
How to store leftovers
Once the southern giblet gravy has cooled completely, store in an airtight container in the refrigerator, for up to 4 days.
It can be frozen too, store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Prepare the first step (making the giblet broth) the day before you need it. It makes it much easier on your cooking day if you don't have to do that step... plus it helps the flavors marry better.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
This is a southern favorite during the holidays. Using the neck and other little parts that are usually in a bag in the cavity of the turkey, a delicious comforting gravy can be made.
I like to cook them for 2 hours. It helps create that really delicious broth that you can use (in place of the chicken broth) or just to thin it out.
You can use them all, sometimes people find the liver to impart a bitterness though when boiled, so this can be left out.
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Southern Giblet Gravy Recipe
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 1 Each Turkey Neck & Giblets
- ¼ Cup Unsalted Butter
- 1 Cup Yellow Onions finely diced
- ½ Cup Carrots finely diced
- ½ Cup Celery finely diced
- ¼ Cup All Purpose Flour
- 5 Cups Chicken Broth or turkey broth
- 1 Each Bay Leaf
- ½ teaspoon Poultry Seasoning
Instructions
- Add the turkey neck and giblets to a pot and cover with water (about 4 cups water). Bring to a boil, then simmer for 2 hours.1 Each Turkey Neck & Giblets
- Remove the meat from the pot and put aside. Keep the broth for use later.
- Add butter to a large skillet and cook the onions, celery and carrots until soft, about 5 minutes.1 Cup Yellow Onions, ½ Cup Carrots, ½ Cup Celery, ¼ Cup Unsalted Butter
- Add the flour and cook another 5 minutes.¼ Cup All Purpose Flour
- Slowly pour in the chicken broth, stirring constantly.5 Cups Chicken Broth
- Add the seasonings and cook over medium-high heat for 15 minutes.1 Each Bay Leaf, ½ teaspoon Poultry Seasoning
- Remove all the meat from the neck and chop into small pieces. Add to the gravy and stir, cooking for 5 more minutes.
- Remove the bay leaf.
- Thin with the giblet broth if you like your gravy to be thinner.
Nutrition
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