Turkey giblet gravy is a rich, old‑fashioned gravy made from the turkey’s giblets (neck, heart, gizzard, and often liver), pan drippings, and a simple flour-and-fat roux. It’s known for its deep, savory flavor and slightly meaty texture, with finely chopped giblet pieces and sometimes bits of hard‑boiled egg running through the silky sauce.
Ingredients
- 1 package of giblets and neck from turkey, excluding liver
- 4 cups water
- 1 cup turkey drippings
- ½ cup cold water
- 6 tablespoons cornstarch
- 1 large hard-cooked egg, chopped
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
- Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.
- Strain broth and reserve 1/2 cup giblets.
- Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk together 1/2 cup cold water and cornstarch in a small bowl until smooth; pour into broth mixture in the saucepan and bring to a boil.
- While broth is coming to a boil, finely chop giblets.
- Reduce heat to low; stir giblets and hard-cooked egg into gravy.
- Simmer until gravy is thickened, about 5 minutes. Season with salt and black pepper.
