Classic Turkey Gravy From Scratch Using The Giblets Neck

Jump to Recipe Classic turkey gravy is made using roasted turkey drippings and slowly simmered turkey neck and giblets for a flavorful gravy! It is rich, creamy, and amazingly smooth. This super easy gravy takes just minutes to prepare and you’ll be so thankful you skipped the store-bought version! Best Turkey Gravy Using Giblets Turkey gravy is a family tradition during the holidays whenever turkey is served. This homemade turkey gravy is so yummy. It is made using roasted turkey drippings and slowly simmered turkey neck and giblets for a wonderfully flavorful gravy. To ensure that you don’t have an issue with running out of gravy at mealtime, this recipe will make a large batch of gravy. You wouldn’t want to come short of being able to fill your mountain of mashed potatoes appropriately!

Our easy homemade classic turkey gravy is perfect for your holiday meals!

Jump to:Best Turkey Gravy Using Giblets 🥘 Turkey Gravy Ingredients 🔪 How To Make Classic Turkey Gravy 💭 Angela’s Tips & Recipe Notes ❓ What Do I Do With Turkey Neck & Giblets? ❓ How Do I Thicken Gravy? ❓ How Do I Get Lumps Out Of My Gravy? 🦃 More Holiday Dinner Dishes 📋 Recipe 💬 Comments

🥘 Turkey Gravy Ingredients The turkey neck and giblets typically come in a bag inside of your turkey, just go ahead and discard the liver. Heavy cream is optional, but completely recommended! Turkey Drippings - Separate the fat from your turkey drippings and then combine the drippings with broth to make a total of 8 cups.Chicken Broth - 8 cups of chicken broth or turkey stock to combine with your turkey drippings.Bay Leaf - 1 bay leaf.Thyme - 2 - 3 sprigs of fresh thyme (or ½ tablespoon dried). Butter - 1 tablespoon of salted butter.Flour - ½ cup of all-purpose flour.Heavy Cream (optional) - ¼ cup of heavy cream.Turkey Neck & Giblets - Remove the liver and discard.Salt & Pepper - Add salt & pepper to taste. 🔪 How To Make Classic Turkey Gravy This gravy is super easy to make! Just don’t forget to let your giblets simmer while the turkey is in the oven! You’re going to need a saucepan and measuring cups. This recipe will make a decent amount of gravy, so don’t worry about running out! Simmer The Giblets & Drain Drippings Add giblets & neck to the saucepan. Place giblets and neck into a saucepan with 2 cups chicken stock and add water to cover the neck and giblets with 2 inches of liquid.Add in seasonings. Add 1 bay leaf, and 2 sprigs of thyme and then simmer on low while the turkey is roasting.Drain drippings. After the turkey has finished cooking and is resting, drain off the drippings (which includes 2 cups of broth when we roast our turkey) from the roasting pan into a de-greasing cup or a 4-cup Pyrex glass liquid measuring cup. Make sure to scrape all of the browned bits from the roasting pan, using a wooden spoon, and into the cup with the drippings.Remove fat. Allow the drippings and fat to separate, the fat will rise and start to solidify. So even if you don’t have a de-greasing cup, you can spoon the separated fat from the top of your measuring cup (after about 10 minutes) Making The Turkey Gravy Preheat. Bring a large saucepan to medium-high heat. Make roux. Add about a ½ cup of the separated fat to the heated saucepan and sprinkle the½ cup of flour into the pan, stirring constantly, to make your roux. Keep stirring as your roux darkens, approximately 3-4 minutes. *You can enhance your gravy flavor by allowing the roux to get darker, however, the darker the roux gets the less thickened your resulting gravy will be.Make liquid portion. Combine the simmered broth from the turkey neck and giblets (strained) to the liquid portion of the turkey drippings (after the fat has been removed) to make 8 cups of liquid, add turkey stock or chicken broth as needed to reach the 8 cup portion.Add roux. Reheat the liquid, if needed, as the liquid should be hot when added to your roux. Gradually whisk in the liquid (whisking constantly to prevent lumps) until all of the liquid is added. Thicken. Bring the gravy to a boil, then reduce heat to medium-low. Simmer until thickened, whisking occasionally, for about 10 minutes. *You can add the chopped giblets and shredded meat from the turkey neck before simmering if desired.Finish. Remove from heat and finish with 1 tablespoon of butter, salt, and pepper to taste. Add an optional ¼ cup of heavy cream for a super creamy gravy, or to thicken your gravy (without using additional flour or cornstarch). Of course, this turkey gravy is perfect for your Thanksgiving roasted turkey! You can also pour it over your favorite roasted garlic mashed potatoes or use some dinner rolls or challah bread to soak it up!

💭 Angela’s Tips & Recipe Notes Whatever herb or herbs I have on hand, I like to add to my simmering turkey neck and giblets. Thyme, rosemary, or sage - or a combination are great! Some people really enjoy having the giblets finely chopped and included in the resulting turkey gravy. Feel free to add them to your gravy!This recipe is using two cups of drippings. I have never had any issue with being short of drippings (especially when I use 2 cups of chicken broth in the roasting pan of my turkey - to baste the turkey with while cooking). To store: Store your homemade turkey gravy in an airtight container in the fridge for up to 3 days.To reheat: Pour your leftover gravy into a saucepan, add some broth (the more you add, the thinner it will be), and then cook over medium-low heat until warmed all the way through. ❓ What Do I Do With Turkey Neck & Giblets? One step that I do, that is completely optional but it does help to enhance that wonderful turkey gravy flavor - is to cover the neck and giblets with broth and water, and allow them to slowly simmer while the turkey is roasting. This process makes a wonderfully flavorful base for turkey gravy! ❓ How Do I Thicken Gravy? Typically, a portion of flour or cornstarch is used, combined with cold water (using more water with cornstarch than with flour) to make a slurry, then whisked into your gravy. If you do this at the end of the gravy-making process, you could end up with lumpy gravy, which is why I prefer to add heavy cream at the end to finish thickening up the gravy. ❓ How Do I Get Lumps Out Of My Gravy? Making gravy without lumps is easier when you make your roux with an appropriate amount of flour at the beginning of the cooking process. If you do need to add more flour or cornstarch to thicken your gravy, and you end up with lumpy gravy, you can run the gravy through cheesecloth or a fine sieve strainer to remove the lumps. I prefer to add some heavy cream at the end of my gravy-making process. It adds a richness that is divine, plus it naturally thickens up your gravy! 🦃 More Holiday Dinner Dishes Oven Roasted Turkey is another great Thanksgiving turkey dinner staple to carve up at your family’s dinner table, no matter the time of year!Smoked Turkey for those of you that are lucky enough to have mild weather during November, head outside and try this tasty turkey recipe!Parmesan Roasted Mashed Potatoes are an elevated mash potato recipe to serve alongside your platter of turkey, gravy, sides, and rolls!Skillet Brown Sugar Glazed Carrots add a flavorful vegetable side dish to the mix for any dinner menu!Candied Yams are another holiday must-have side dish, right up there with this turkey gravy recipe! Oatmeal Rolls simply cannot be skipped and you’ll get rave reviews on these tender, tasty rolls that are so easy to make!!

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Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 28 reviews

Classic Turkey Gravy

Classic turkey gravy is made using roasted turkey drippings and slowly simmered turkey neck and giblets for a flavorful gravy! It is rich, creamy, and amazingly smooth. This super easy gravy takes just minutes to prepare and you’ll be so thankful you skipped the store-bought version!

Author | Angela

Servings: 16 servings Calories: 49kcal Prep 15 minutes Cooking 15 minutes Turkey Roasting 3 hours Total Time 3 hours 30 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 cups drippings from oven roasted turkey (separate fat, then combine with broth to make a total of 8 cups liquid)▢ 6 cups chicken broth or turkey stock (combine with drippings to make a total of 8 cups liquid)▢ 1 bay leaf▢ 2-3 sprigs thyme (fresh, or ½ tablespoon dried - rosemary and/or sage would work)▢ turkey neck and giblets (from turkey - remove the liver and discard)▢ ½ cup all-purpose flour▢ 1 tablespoon butter (salted)▢ salt & white pepper (to taste)▢ ¼ cup heavy cream (optional)

InstructionsRemove turkey neck and giblets (discard the liver) from raw, thawed turkey before roasting. Place in a saucepan with 2 cups chicken stock and add water to cover the neck and giblets with 2 inches of liquid.turkey neck and gibletsAdd bay leaf, herbs, and seasoning (salt, pepper, thyme, rosemary, and/or sage, peppercorns) and simmer on low while the turkey is roasting.1 bay leaf, 2-3 sprigs thymeWhen the turkey is out of the oven, remove to a cutting board or serving platter, cover and allow to rest. Drain off the drippings (which includes 2 cups broth when we roast our turkey) from the roasting pan into a de-greasing cup or a 4-cup Pyrex glass liquid measuring cup. Make sure to scrape all of the browned bits from the roasting pan, using a wooden spoon, and into the cup with the drippings.Allow the drippings and fat to separate, the fat will rise and start to solidify. So even if you don’t have a de-greasing cup, you can spoon the separated fat from the top of your measuring cup (after about 10 minutes)Bring a large saucepan to medium high heat. Add about a ½ cup of the separated fat to the heated saucepan and sprinkle the flour into the pan, stirring constantly, to make your roux. Keep stirring as your roux darkens, approximately 3-4 minutes. *You can enhance your gravy flavor by allowing the roux to get darker, however, the darker the roux gets the less thickened your resulting gravy will be.½ cup all-purpose flourFor your liquid: combine the simmered broth from the turkey neck and giblets (strained) to the liquid portion of the turkey drippings (after the fat has been removed) to make 8 cups of liquid, add turkey stock or chicken broth as needed to reach the 8 cup portion.6 cups chicken broth or turkey stock, 2 cups drippings from oven roasted turkeyReheat the liquid, if needed, as the liquid should be hot when added to your roux. Gradually whisk in the liquid (whisking constantly to prevent lumps) until all of the liquid is added. Bring the gravy to a boil, then reduce heat to medium low. Simmer until thickened, whisking occasionally, for about 10 minutes. *You can add the chopped giblets and shredded meat from the turkey neck before simmering, if desired.Remove from heat and finish with 1 tablespoon of butter, salt and pepper to taste. Add optional heavy cream for a super creamy gravy, or to thicken your gravy (without using additional flour or cornstarch).1 tablespoon butter, salt & white pepper, ¼ cup heavy cream Equipment You May NeedSauce PanSilicone WhiskLadle Notes Whatever herb or herbs I have on hand, I like to add to my simmering turkey neck and giblets. Thyme, rosemary, or sage - or a combination are great! Some people really enjoy having the giblets finely chopped and included in the resulting turkey gravy. Feel free to add them to your gravy! This recipe is using two cups of drippings. I have never had any issue with being short of drippings (especially when I use 2 cups of chicken broth in the roasting pan of my turkey - to baste the turkey with while cooking). To store: Store your homemade turkey gravy in an airtight container in the fridge for up to 3 days. To reheat: Pour your leftover gravy into a saucepan, add some broth (the more you add, the thinner it will be), and then cook over medium-low heat until warmed all the way through.

NutritionCalories: 49kcal (2%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Cholesterol: 7mg (2%) | Sodium: 438mg (19%) | Potassium: 101mg (3%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 82IU (2%) | Vitamin C: 8mg (10%) | Calcium: 9mg (1%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best classic turkey gravy recipe, Christmas, Classic Turkey Gravy, from scratch, giblet turkey gravy, giblets, holiday meals, Homemade, how to make turkey gravy, how to make turkey gravy with neck and giblets, Thanksgiving, turkey drippings, turkey gravy ingredients Course Christmas dinner, Condiments, gravy, Holiday Recipes, Thanksgiving TurkeyCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Best Turkey Gravy Using Giblets

Turkey gravy is a family tradition during the holidays whenever turkey is served. This homemade turkey gravy is so yummy. It is made using roasted turkey drippings and slowly simmered turkey neck and giblets for a wonderfully flavorful gravy.

To ensure that you don’t have an issue with running out of gravy at mealtime, this recipe will make a large batch of gravy. You wouldn’t want to come short of being able to fill your mountain of mashed potatoes appropriately!

Our easy homemade classic turkey gravy is perfect for your holiday meals!

🥘 Turkey Gravy Ingredients

The turkey neck and giblets typically come in a bag inside of your turkey, just go ahead and discard the liver. Heavy cream is optional, but completely recommended!

Turkey Drippings - Separate the fat from your turkey drippings and then combine the drippings with broth to make a total of 8 cups.Chicken Broth - 8 cups of chicken broth or turkey stock to combine with your turkey drippings.Bay Leaf - 1 bay leaf.Thyme - 2 - 3 sprigs of fresh thyme (or ½ tablespoon dried). Butter - 1 tablespoon of salted butter.Flour - ½ cup of all-purpose flour.Heavy Cream (optional) - ¼ cup of heavy cream.Turkey Neck & Giblets - Remove the liver and discard.Salt & Pepper - Add salt & pepper to taste.

🔪 How To Make Classic Turkey Gravy

This gravy is super easy to make! Just don’t forget to let your giblets simmer while the turkey is in the oven! You’re going to need a saucepan and measuring cups.

This recipe will make a decent amount of gravy, so don’t worry about running out!

Simmer The Giblets & Drain Drippings

Add giblets & neck to the saucepan. Place giblets and neck into a saucepan with 2 cups chicken stock and add water to cover the neck and giblets with 2 inches of liquid.Add in seasonings. Add 1 bay leaf, and 2 sprigs of thyme and then simmer on low while the turkey is roasting.Drain drippings. After the turkey has finished cooking and is resting, drain off the drippings (which includes 2 cups of broth when we roast our turkey) from the roasting pan into a de-greasing cup or a 4-cup Pyrex glass liquid measuring cup. Make sure to scrape all of the browned bits from the roasting pan, using a wooden spoon, and into the cup with the drippings.Remove fat. Allow the drippings and fat to separate, the fat will rise and start to solidify. So even if you don’t have a de-greasing cup, you can spoon the separated fat from the top of your measuring cup (after about 10 minutes)

Making The Turkey Gravy

Preheat. Bring a large saucepan to medium-high heat. Make roux. Add about a ½ cup of the separated fat to the heated saucepan and sprinkle the½ cup of flour into the pan, stirring constantly, to make your roux. Keep stirring as your roux darkens, approximately 3-4 minutes. *You can enhance your gravy flavor by allowing the roux to get darker, however, the darker the roux gets the less thickened your resulting gravy will be.Make liquid portion. Combine the simmered broth from the turkey neck and giblets (strained) to the liquid portion of the turkey drippings (after the fat has been removed) to make 8 cups of liquid, add turkey stock or chicken broth as needed to reach the 8 cup portion.Add roux. Reheat the liquid, if needed, as the liquid should be hot when added to your roux. Gradually whisk in the liquid (whisking constantly to prevent lumps) until all of the liquid is added. Thicken. Bring the gravy to a boil, then reduce heat to medium-low. Simmer until thickened, whisking occasionally, for about 10 minutes. *You can add the chopped giblets and shredded meat from the turkey neck before simmering if desired.Finish. Remove from heat and finish with 1 tablespoon of butter, salt, and pepper to taste. Add an optional ¼ cup of heavy cream for a super creamy gravy, or to thicken your gravy (without using additional flour or cornstarch).

Of course, this turkey gravy is perfect for your Thanksgiving roasted turkey! You can also pour it over your favorite roasted garlic mashed potatoes or use some dinner rolls or challah bread to soak it up!

💭 Angela’s Tips & Recipe Notes

Whatever herb or herbs I have on hand, I like to add to my simmering turkey neck and giblets. Thyme, rosemary, or sage - or a combination are great! Some people really enjoy having the giblets finely chopped and included in the resulting turkey gravy. Feel free to add them to your gravy!This recipe is using two cups of drippings. I have never had any issue with being short of drippings (especially when I use 2 cups of chicken broth in the roasting pan of my turkey - to baste the turkey with while cooking). To store: Store your homemade turkey gravy in an airtight container in the fridge for up to 3 days.To reheat: Pour your leftover gravy into a saucepan, add some broth (the more you add, the thinner it will be), and then cook over medium-low heat until warmed all the way through.

❓ What Do I Do With Turkey Neck & Giblets?

One step that I do, that is completely optional but it does help to enhance that wonderful turkey gravy flavor - is to cover the neck and giblets with broth and water, and allow them to slowly simmer while the turkey is roasting.

This process makes a wonderfully flavorful base for turkey gravy!

❓ How Do I Thicken Gravy?

Typically, a portion of flour or cornstarch is used, combined with cold water (using more water with cornstarch than with flour) to make a slurry, then whisked into your gravy. If you do this at the end of the gravy-making process, you could end up with lumpy gravy, which is why I prefer to add heavy cream at the end to finish thickening up the gravy.

❓ How Do I Get Lumps Out Of My Gravy?

Making gravy without lumps is easier when you make your roux with an appropriate amount of flour at the beginning of the cooking process. If you do need to add more flour or cornstarch to thicken your gravy, and you end up with lumpy gravy, you can run the gravy through cheesecloth or a fine sieve strainer to remove the lumps.

I prefer to add some heavy cream at the end of my gravy-making process. It adds a richness that is divine, plus it naturally thickens up your gravy!

🦃 More Holiday Dinner Dishes

Oven Roasted Turkey is another great Thanksgiving turkey dinner staple to carve up at your family’s dinner table, no matter the time of year!Smoked Turkey for those of you that are lucky enough to have mild weather during November, head outside and try this tasty turkey recipe!Parmesan Roasted Mashed Potatoes are an elevated mash potato recipe to serve alongside your platter of turkey, gravy, sides, and rolls!Skillet Brown Sugar Glazed Carrots add a flavorful vegetable side dish to the mix for any dinner menu!Candied Yams are another holiday must-have side dish, right up there with this turkey gravy recipe! Oatmeal Rolls simply cannot be skipped and you’ll get rave reviews on these tender, tasty rolls that are so easy to make!!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 28 reviews

Classic Turkey Gravy

Author | Angela

Servings: 16 servings Calories: 49kcal Prep 15 minutes Cooking 15 minutes Turkey Roasting 3 hours Total Time 3 hours 30 minutes

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Love This Recipe?Click On A Star To Rate It!

5 from 28 reviews

Classic Turkey Gravy

Author | Angela

Servings: 16 servings

Calories: 49kcal

Prep 15 minutes

Cooking 15 minutes

Turkey Roasting 3 hours

Total Time 3 hours 30 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2 cups drippings from oven roasted turkey (separate fat, then combine with broth to make a total of 8 cups liquid)▢ 6 cups chicken broth or turkey stock (combine with drippings to make a total of 8 cups liquid)▢ 1 bay leaf▢ 2-3 sprigs thyme (fresh, or ½ tablespoon dried - rosemary and/or sage would work)▢ turkey neck and giblets (from turkey - remove the liver and discard)▢ ½ cup all-purpose flour▢ 1 tablespoon butter (salted)▢ salt & white pepper (to taste)▢ ¼ cup heavy cream (optional)

Equipment You May NeedSauce PanSilicone WhiskLadle

Notes Whatever herb or herbs I have on hand, I like to add to my simmering turkey neck and giblets. Thyme, rosemary, or sage - or a combination are great! Some people really enjoy having the giblets finely chopped and included in the resulting turkey gravy. Feel free to add them to your gravy! This recipe is using two cups of drippings. I have never had any issue with being short of drippings (especially when I use 2 cups of chicken broth in the roasting pan of my turkey - to baste the turkey with while cooking). To store: Store your homemade turkey gravy in an airtight container in the fridge for up to 3 days. To reheat: Pour your leftover gravy into a saucepan, add some broth (the more you add, the thinner it will be), and then cook over medium-low heat until warmed all the way through.

Nutrition

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Christmas dinner, Condiments, gravy, Holiday Recipes, Thanksgiving TurkeyCuisine American

US CustomaryMetric

Best Turkey Gravy Using Giblets#

🥘 Turkey Gravy Ingredients#

🔪 How To Make Classic Turkey Gravy#

Simmer The Giblets & Drain Drippings#

Making The Turkey Gravy#

💭 Angela’s Tips & Recipe Notes#

❓ What Do I Do With Turkey Neck & Giblets?#

❓ How Do I Thicken Gravy?#

❓ How Do I Get Lumps Out Of My Gravy?#

🦃 More Holiday Dinner Dishes#

📋 Recipe#

Classic Turkey Gravy#

Nutrition#

Best Turkey Gravy Using Giblets

🥘 Turkey Gravy Ingredients

🔪 How To Make Classic Turkey Gravy

Simmer The Giblets & Drain Drippings

Making The Turkey Gravy

💭 Angela’s Tips & Recipe Notes

❓ What Do I Do With Turkey Neck & Giblets?

❓ How Do I Thicken Gravy?

❓ How Do I Get Lumps Out Of My Gravy?

🦃 More Holiday Dinner Dishes

📋 Recipe

Classic Turkey Gravy

Nutrition