📝 About This Recipe
This velvet-smooth, deeply savory gravy is the crowning jewel of the Thanksgiving table, turning a simple roast turkey into a legendary feast. By simmering the giblets into a rich, aromatic stock and fortifying it with golden pan drippings, you create a sauce with unparalleled depth and a nostalgic, rustic texture. It is a time-honored tradition that captures the very essence of the harvest season in every spoonful.
🥗 Ingredients
The Giblet Stock
- 1 set Turkey Giblets (neck, heart, and gizzard; discard the liver or save for another use)
- 4 cups Water
- 1/2 piece Yellow Onion (roughly chopped)
- 1 piece Celery Stalk (cut into chunks)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Black Peppercorns (whole)
The Gravy Base
- 1/4 cup Turkey Pan Drippings (separated from the fat)
- 4 tablespoons Unsalted Butter (use turkey fat from drippings if available)
- 1/3 cup All-Purpose Flour
- 3 cups Reserved Giblet Stock (warm)
- 2 pieces Hard-Boiled Eggs (finely chopped; the Southern secret for texture)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Fresh Cracked Black Pepper
- 1/2 teaspoon Fresh Sage (minced)
- 1/2 teaspoon Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Place the turkey neck, heart, and gizzard in a medium saucepan. Cover with 4 cups of water.
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2
Add the onion, celery, bay leaf, and peppercorns to the saucepan. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to low and simmer, partially covered, for about 60 minutes until the gizzard is tender.
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4
Strain the stock through a fine-mesh sieve into a clean bowl; you should have about 3 cups. Discard the vegetables and bay leaf.
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5
Remove the meat from the turkey neck and finely chop it along with the heart and gizzard. Set the chopped meat aside.
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6
After your turkey has finished roasting, pour the drippings from the roasting pan into a fat separator. Let it sit for 5 minutes.
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7
In a heavy-bottomed skillet or the roasting pan itself over medium heat, add 4 tablespoons of the turkey fat (or butter).
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8
Whisk in the flour slowly to create a roux. Cook, whisking constantly, for 3-5 minutes until the roux turns a light golden brown and smells nutty.
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9
Gradually pour in the 3 cups of warm giblet stock, whisking vigorously to prevent lumps from forming.
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10
Stir in the reserved dark pan drippings (the flavorful liquid at the bottom of the fat separator).
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11
Simmer the gravy for 5-8 minutes until thickened enough to coat the back of a spoon.
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12
Fold in the finely chopped giblets and the chopped hard-boiled eggs.
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13
Add the fresh sage and thyme, then season with salt and pepper to taste. Simmer for 2 more minutes to marry the flavors.
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14
Transfer to a warmed gravy boat and serve immediately while piping hot.
💡 Chef's Tips
Avoid using the liver in the stock as it can make the gravy bitter and cloudy; if you love liver, sauté it separately and add it at the end. For a deeper color, cook your roux until it reaches the color of peanut butter, but be careful not to burn it. If the gravy is too thick, whisk in a little more stock or a splash of dry white wine to brighten the flavor. Always taste for salt at the very end, as the pan drippings from the turkey are often already quite salty. Using a whisk is non-negotiable for a smooth texture; if lumps do occur, don't panic—just pulse the base in a blender before adding the chopped eggs and meat.
🍽️ Serving Suggestions
Generously ladle over roasted turkey breast and dark meat. Serve alongside creamy mashed potatoes or a traditional cornbread dressing. A dollop of tart cranberry sauce on the plate provides a perfect acidic contrast to the rich gravy. Pairs beautifully with a crisp, dry Riesling or a light-bodied Pinot Noir. Save leftovers to pour over an open-faced turkey sandwich the next day.