Giblet Gravy

 

The ‘icing on the cake’ of Thanksgiving and Christmas Dinner, for me anyway, is the gravy. Gravy should be the perfect balance of salty and savory, never too thick or thin, and only contain drippings, fat, and broth from the turkey - never boxed or canned stock or broth. I serve it over the turkey, dressing, dip my rolls in it, lop it up with my finger…it’s homemade Giblet Gravy for turkey’s sake!

One year, my grandparents came to my house for Thanksgiving, and my Granddad spilled the gravy as he walked through the door! We all just about died but no one more than him; poor man, he felt terrible, God rest his soul. He was an angel and he loved gravy as much as I did. He also believed in eating salads solely for the dressing—so wise.

 
 
Giblet Gravy
 
 

Elements

Turkey Neck

Turkey Giblets

2 - 3 T All-Purpose Flour

1/4 C Turkey Fat

2-1/2 C Turkey Broth (directly from your turkey)

1/2 Tsp Sea Salt

1 Tsp Ground Black Pepper

Directions

  1. Place raw turkey neck and giblets (remove from packaging if they’re in one) into a medium saucepan and cover with water by about two inches, and bring to a boil.

  2. Once boiling, reduce to strong simmer, cover, and boil for 45 to 60 minutes.

  3. Remove neck and giblet from saucepan and set onto a cutting board to cool; set giblet broth to the side - you’ll need it!

  4. Remove your turkey from the pan, place it on a cutting board and place the roasting pan onto two burners on your stovetop; turn them onto medium heat; do not rinse or wash it first.

  5. Add half of the turkey fat (I discard the rest) and flour to the crumbs and drippings already in the pan; using a flat whisk, create a roux by constantly whisking the mixture; you’ll want it to be dark brown in color.

  6. Add the broth drippings from the turkey, as well as the chopped giblets and neck meat, and whisk well; bring mixture to a gentle boil.

  7. Allow the gravy to reduce and thicken a bit, taste the gravy, and season as needed with salt and pepper. I like mine a bit salty but definitely add a pinch at a time.

  8. This will be the last step of your entire meal, so once the gravy is ready…herd the crowd and start serving!

 
 

xo, Melissa

 
HolidayMelissa ChildressGravy, Giblet, TurkeyComment