Giblet Pan Gravy

Giblets add undeniable flavor and depth to gravy.

Fact: Giblets add undeniable flavor and depth to gravy, and you should be using them to make yours. After they simmer, discard the gizzard; it can be rubbery and hard to deal with. Chop everything else extremely fine, and really get into the neck with your fingers to pull off all that succulent meat; you won’t be sorry. You also won’t be sorry about the generous pour of wine in the gravy, but that goes without saying. Switch the dry white out for an equally dry red if you prefer.

Make It Yours Gravy is a blank canvas: Add what you like here. Get creative with a little fresh rosemary, ground mustard, fennel or fresh oregano. Chile flakes are nice, as well, if your guests don’t mind a little heat.

Giblet Pan Gravy

Yields | 2 cups |

  • 3 Tbsp unsalted butter, divided
  • ½ large sweet yellow onion, roughly chopped
  • 1 cup roughly chopped celery stalks
  • 8 sprigs fresh thyme, divided
  • ¼ cup fresh parsley sprigs
  • 2 cups unsalted chicken or turkey stock
  • turkey giblets (neck, heart, liver, gizzard), rinsed and patted dry
  • 2 to 3 cups cold water
  • 2 Tbsp all-purpose flour
  • ½ cup pan drippings from turkey-roasting pan 
  • ½ cup dry white wine
  • kosher salt and freshly ground black pepper

| Preparation | Add 1 tablespoon butter to a large saucepan, and melt over medium heat. Stir in onion and celery, cooking until soft, 5 minutes. Add 4 sprigs thyme, parsley and stock; add giblets to saucepan, and then add enough cold water to cover by ½ inch. Increase heat to medium-high, and bring to a boil; reduce to low, and simmer for 1 hour or until meat is cooked. Remove giblets, and discard gizzard. Using your fingers, remove as much meat as possible from neck, and chop finely. Chop remaining giblets very finely. Set chopped giblets aside. Strain solids out of broth, and discard, reserving broth.

In a large skillet, melt remaining 2 tablespoons butter over medium heat; add flour, and whisk until flour is cooked and mixture is smooth. Continue whisking, and add pan drippings; whisk until smooth. Continue whisking, and stream in wine; bring to a bubble, and cook or 1 to 2 minutes. Stream in 1 cup reserved giblet broth, whisking until incorporated, then add remaining thyme sprigs and a second cup broth, whisking again. Add chopped giblets, and heat to a bubble once again; continue cooking until desired consistency is reached. Gravy will thicken slightly once removed from heat. Serve warm alongside classic roasted turkey.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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