Giblet Pan Gravy

Recipe by Kimke
READY IN: 1hr 30mins
YIELD: 6 cups


  • 1
    tablespoon vegetable oil
  • reserved turkey giblets, neck, and tail piece
  • 1
    onion, unpeeled and chopped
  • 1 12
    quarts turkey broth (or 1 quart low-sodium canned broth plus 2 cups water) or 1 1/2 quarts chicken stock (or 1 quart low-sodium canned broth plus 2 cups water)
  • 2
    sprigs thyme
  • 3
    tablespoons unsalted butter
  • 14
    cup flour
  • salt & fresh ground pepper


  • Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
  • Add onion; continue to sauté until softened, 3 to 4 minutes longer.
  • Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
  • Add stock and herbs, bring to boil, then adjust heat to low.
  • Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
  • Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
  • When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
  • Refrigerate giblets and broth until ready to use.
  • While turkey is roasting, return reserved turkey broth to simmer.
  • Heat butter in large heavy-bottomed saucepan over medium-low heat.
  • Vigorously whisk in flour (roux will froth and then thin out again).
  • Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
  • Vigorously whisk all but 1 cup of hot broth into roux.
  • Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
  • Set aside until turkey is done.
  • When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
  • Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
  • Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
  • Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
  • Stir giblets into gravy; return to a boil.
  • Adjust seasonings, adding salt and pepper to taste if necessary.
  • Serve with carved turkey.