Giblet Gravy

| December 6, 2017 | 0 Comments

Giblet Gravy recipe as seen on Taste of Southern.
Follow our complete, step-by-step, photo illustrated instructions to make this Giblet Gravy from scratch. An old time favorite for your mashed potatoes, turkey or dressing. We make this using the giblets from our turkey, just in time for the holidays. Printable recipe included.


Giblet Gravy, slider.
How To Make Giblet Gravy

If you’re thinking “I can’t make gravy,” then we feel your pain.

It does take a little practice, but it’s much easier than you might think it is. You can even make it without lumps. No kidding, you can do this.

I love a good gravy. Pour it over mashed potatoes and I can make a meal off of just that. Sorry, it’s just me I guess.

Mama always made sure we had giblet gravy at Thanksgiving after she roasted a turkey for hours and hours. It just didn’t get much better than that.

Getting rid of the lumps is always a big concern when someone thinks about making gravy from scratch. Hopefully, we can show you how to avoid that.

We’re making giblet gravy using the giblets from a turkey we recently cooked.

Giblets are generally included with most turkeys when you purchase them at the store. You’ll get a neck bone, which has lots of meat, a gizzard, liver and maybe the heart.

I’ll show you how to cook those up to make your own broth, then put it all together to make a really delicious giblet gravy you’ll be proud to serve anyone.

You could make it using some of the fat and pan drippings from your turkey, or you could substitute butter instead for the fat part. Canned broth and water can also be used instead of making your own.

Either way though, you’ll need to cook the giblets, so why not use that broth?

This old fashioned giblet gravy has a bit of a different taste than what you’ll find if you use gravy from a jar, or even use those seasoning packets that you add water too. It’s tempting to do either, but I’m certain you’ll love this homemade giblet gravy should you be willing to try it.

Ready? Alright then, let’s head to the kitchen, and… Let’s Get Cooking!


Giblet Gravy, you'll need these ingredients.
Giblet Gravy recipe, you’ll need these ingredients.

I’m using the giblets from my Thanksgiving turkey to make this recipe. I’ve posted the recipes for cooking turkey several ways here on Taste of Southern. I’ll give you the links to those below.

Giblets are usually included with most turkeys when you purchase them, but not always. Check the packaging on your turkey to see if they are included before you purchase one.

You’ll usually find the neck bone inside the bird, and a packet that includes the gizzard, liver and heart, inside the neck cavity. You will want to remove those before you roast your turkey.

I also used the backbone, tail and wing tips from my Spatchcock Turkey in this recipe, although they’re not required.


Giblet Gravy, place the giblets in a sauce pot.
Place the giblets in a medium sized sauce pot.


Giblet Gravy, cover with water.
Cover the giblets with about 2-3 inches of cool water.


Giblet Gravy, add sage.
Add the sage.


Giblet Gravy, add salt.
Add the salt.


Giblet Gravy, add the black pepper.
Add the black pepper.


Giblet Gravy, bring to a boil.
Place the sauce pot over Medium heat on your stove top and let it come to a boil.


Giblet Gravy, cover the pot.
Reduce the heat down to a low boil, then cover the pot.

Let this slowly boil for one hour, checking about halfway through to be sure all the water isn’t boiling away.


Giblet Gravy, after one hour.
The water will reduce down, leaving most of your spices clinging to the inside of the pot. Don’t worry about them though. You’d want to skim off any dark stuff that might be floating on top of your broth anyway.


Giblet Gravy, remove the giblets.
Remove the giblets from the broth and let them cool a bit. Save the liquid though.

I’ve got the neck, gizzard, liver and tail here, but I decided not to include the tail. Didn’t need it as you’ll see below.


Giblet Gravy, broth and pan drippings.
I saved the broth from cooking the giblets (left) and the pan drippings and fat (right) from where I roasted my turkey although there wasn’t much fat. You might have more depending on how you roast your bird.

I also had placed this in the refrigerator overnight so the fat has risen to the top as you can see.


Giblet Gravy, chop the giblets.
You’ll need to chop up the giblets.

The neck bone has a lot of meat on it if you work at removing it. That’s what you see on the left in the photo above. I also have chopped up the gizzard and the liver as you see on the right. Chop it up into smaller pieces and set it all aside.

Don’t tell anyone, but I failed to chop the meat from the neck bone. I really should have though. Smile. It’s just a matter of preference.

You could also just run this through a food processor to cut it up but why have another appliance that needs to be washed… right?


Giblet Gravy, add the fat and pan drippings.
Place a skillet over just below Medium heat on your stove top. Once the pan gets warm add about 4 Tablespoons of the fat and pan drippings.

You could also just use butter for this part if you desire.


Giblet Gravy, add the flour.
Add 3 to 4 Tablespoons of flour.

All purpose or self rising flour will work just as well for this. Just sprinkle it over the fat in the pan.


Giblet Gravy, stir it together and let it cook for a couple of minutes.
Quickly stir the flour and fat together so it doesn’t begin to burn and stick to the pan.

We’re making a “roux” with the fat and the flour. Continue to stir this and let it cook for about two minutes to cook away the taste of the flour. Generally, the longer it cooks the darker it gets which makes for darker gravy.

Mine is a bit darker because of the pan drippings that I had from my spatchcock turkey.


Giblet Gravy, add some broth.
Everyone worries about having lumps in their gravy. Here’s where you solve that problem

Add a small amount of broth to the pan, then stir vigorously until it all blends together. If it’s still too thick, with lumps, add a bit more broth.


Giblet Gravy, no lumps.
After stirring, it all should come together lump free.


Giblet Gravy, bring to a low simmer.
Bring the gravy to a low simmer, just until you start to see some bubbles forming. Stir it often though.


Giblet Gravy, add the giblets.
Add the giblets to the gravy.


Giblet Gravy, add the remaining broth.
Stir it all together, then gradually add the remaining broth.


Giblet Gravy, stir and let reduce.
Continue to stir everything together over a low simmer and let the gravy reduce down until it reaches the thickness you desire.

It’s better to leave it a bit “watery” because it will thicken more once it’s removed from heat and begins to cool.

You’ll also want to taste it to see if it needs any more salt or pepper.


Giblet Gravy, serve it while it's warm.
Serve the gravy while it’s warm.


Giblet Gravy, enjoy.

I’ve cooked several turkey recipes for Taste of Southern. I hope you might check them out below.

Spatchcock Turkey

How To Roast A Turkey

Eastern Carolina Turkey Barbecue


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Made from scratch, Giblet Gravy recipe, as seen on Taste of Southern.

Giblet Gravy

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Varies
  • Category: Sauces, Gravy
  • Method: Stove Top
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions to make this Giblet Gravy from scratch. An old time favorite for your mashed potatoes, turkey or dressing. We make this using the giblets from our turkey, just in time for the holidays.



  • Giblets – neck meat, gizzard, liver, heart etc. cooked, chopped fine.
  • 4 Tablespoons fat and pan drippings – or equal amount of butter
  • 2 cups homemade Broth ( or 1 can Chicken Broth and 1 cup water)
  • 34 Tablespoons Flour
  • 1 Tablespoon Sage
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper


  1. Place giblets in a saucepot and cover with a couple inches of water.
  2. Add sage.
  3. Add salt.
  4. Add black pepper.
  5. Bring to a low boil over medium heat.
  6. Reduce heat just a bit, then cover the pot.
  7. Let boil for one hour.
  8. Remove the giblet pieces from the broth. Save the broth.
  9. When cooled, remove the meat from the neck bone.
  10. Chop the gizzard, liver, heart and neck meat up finely.
  11. Place a skillet over medium heat on your stove top.
  12. Add the fat and pan drippings, or butter.
  13. Sprinkle with flour.
  14. Stir vigorously and let cook for about 2 minutes.
  15. Add about half the broth.
  16. Stir vigorously, to mix together and remove any lumps.
  17. Bring to a simmer, just until you see bubbles forming.
  18. Add the giblet pieces. Stir.
  19. Add the remaining broth and stir well.
  20. Let the gravy simmer over low heat and reduce until it thickens slightly.
  21. Serve warm.
  22. Enjoy!


Gravy can be made a day or two ahead of time and refrigerated until needed. It’s better to not let it thicken much if you do this, then let it reduce down and thicken the day you intend to serve it.

Butter can be used instead of fat from a cooked turkey. Canned broth and water can be used instead of your homemade broth if desired.

Keywords: Giblet Gravy Recipe, made from scratch, Thanksgiving, Christmas, southern


Your Comments:  Have you ever made giblet gravy? Worried about having a lumpy gravy?

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

Sign Up For Our Free Newsletter:  While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list.  The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!



Tags: , , , , , , , , , , , ,

Category: Sauces-Gravy

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Leave a Reply

Your email address will not be published. Required fields are marked *