This Turkey Giblet Gravy is built on browned giblets, Marsala, fresh herbs, and a splash of apple cider vinegar. Make the stock days ahead, so the gravy comes together in minutes. After 20+ years of hosting Thanksgiving, it’s the one I trust, and here’s how to get a head start without the stress.
⭐️⭐️⭐️⭐️⭐️ Lyn said, “I’m 65 years old and have been making gravy for many years… Best gravy I ever made! This recipe will be passed down for generations!”
The Make-Ahead Giblet Gravy That Saved My Thanksgiving
Every fall I think about trying a new gravy. Every holiday, I come right back to this one.
Here’s what I learned the hard way: don’t make gravy at the last minute. The turkey is resting. The rolls need to come out. Everyone’s hungry and hovering, and you’re whisking a roux while somebody asks where the serving spoons went. Making the stock ahead took gravy off my stress list for good. Now it waits in the fridge right next to my make-ahead Thanksgiving sides.
The flavor comes from that little bag tucked inside your turkey, the one most people toss. I brown the giblets with veggies, splash the pan with Marsala, and let it all simmer with fresh rosemary and sage until the stock is rich and savory. You can even freeze the stock at this point! It’s ready to assemble when you are. We pour it over our garlic mashed potatoes and Thanksgiving stuffing, and dinner is done.
This recipe has been shared over 5,000 times, and the comments still make my day. Reader Kay had tried so many gravies that fell flat; she’d all but given up on homemade. Then she tried this one:
Somehow she figures out a way to maximize flavor and minimize steps. Everyone loved it and now I can make gravy from scratch. ~ Kay
When my brother and his family are in town, I make it gluten-free. Nobody at the table has ever noticed. If you’re feeding gluten-free guests too, my gluten-free recipes have your back.
What is Turkey Giblet Gravy?
Old-fashioned giblet gravy is made from the giblets tucked inside your turkey: the turkey neck, heart, liver, and gizzard. Simmer them with veggies, herbs, and stock to make a rich giblet broth. That broth is the base of the gravy. Then thicken it into a smooth, savory sauce that adds crazy good flavor to turkey, mashed potatoes, and stuffing.
Wait, what’s a gizzard? It’s a tough little muscle in a bird’s digestive tract. Birds don’t have teeth, so they swallow grit, and the gizzard grinds their food. All that muscle means big, meaty flavor in your stock. Yeah, I had to look that one up!
In the South, giblet gravy usually means chopping giblets and stirring them right into the gravy, sometimes with a hard-boiled egg. I strain mine out for a simple giblet gravy with a silky finish. I’ll show you both ways.
Why You Will Love This Giblet Gravy Recipe
- No drippings needed. Whether you’re deep-frying, smoking, grilling, spatchcocking, roasting just a breast, or picking up a precooked turkey, you still get real turkey gravy. Brined birds make salty drippings anyway, so this way you control the seasoning.
- Thaw the turkey faster. Pulling the giblets out lets you check whether your turkey is fully thawed. It also speeds things up if ice is still in the cavity.
- Flavor-FULL. Browned giblets, deglazed Marsala, and fresh herbs make a rich, silky gravy. Total Thanksgiving win!
- Make the stock days ahead. The gravy comes together in minutes when you’re ready.
- Waste not! Every part of the bird earns its keep, even the bits most people never see.
Ingredients for Turkey Gravy without Drippings
Turkey Stock & Gravy Ingredients
- Turkey Giblets: You can’t make giblet gravy without giblets! Check both cavities of your turkey (fresh or frozen) for the bag, unless the label says “without giblets.” It usually holds the heart, gizzard, and liver, and the neck is often tucked in with it. I always keep the liver in. More on that in the FAQs.
- Veggies: The best giblet stock starts with the classic mirepoix: celery, carrots, onion, and garlic.
- Chicken Broth or Stock: Turkey stock is great if you can find it. Trader Joe’s often carries it around the holidays. Otherwise, chicken broth or stock works just fine. Even vegetable broth will do! Just make sure to pick up the boxed kind, not canned. Canned broth is too concentrated and will be too salty.
- Marsala Wine: This is the flavor kicker! If you can’t find it, sherry, apple juice, or apple cider (not vinegar) all work.
- Herbs: Two bay leaves, fresh rosemary, and fresh sage. Fresh thyme works too.
- Butter: Real butter, no blends. It makes the gravy silky and smooth, and we don’t count calories on holidays and birthdays! I like unsalted, but I’ve used both. Just adjust the salt at the end.
- All-Purpose Flour: This thickens the gravy. I use organic AP flour, or a good gluten-free all-purpose flour when I’m making it gluten-free, which is most of the time!
- Apple Cider Vinegar: Just a splash brightens all the flavors. Regular or wine vinegar works too. Some people even use soy sauce.
Recommended Tools
I love this fat separator!! And a heavy-bottomed skillet is a must; I use this one all the time.
How to Make Turkey Giblet Gravy
Step 1: Prepare the Turkey Giblets for Gravy
Retrieve the turkey giblets (yes, you have to get your hands dirty!). The turkey neck is typically in the larger cavity, while the sack of giblets is usually at the other end.
Rough chop the giblets on a cutting board. Use a separate board for raw poultry. You can leave the neck whole or try to cut off the neck meat. I usually leave it whole or cut it in two.
Step 2: Brown the Giblets & Veggies
Rough chop your onion, celery, and carrots. I’ve been known to use shredded carrots when I ran out of regular, so improvise; it’s okay! Heat the olive oil in a large skillet over medium heat, bump it up to medium-high, and add the giblets and veggies. Stand back, because it spits! Let everything brown, turning the giblets and stirring the veggies, until you have a deep golden color and browned bits on the bottom of the pan. That’s flavor.
Step 3: Deglaze and Simmer
Pour in the Marsala (or sherry) and scrape up those browned bits, reducing until it’s nearly gone. For an alcohol-free version, use apple juice. Add the chicken broth, black pepper, bay leaves, rosemary, and sage. Bring it to a gentle simmer, cover, and let it go for an hour. Keep it at a simmer, not a boil, so the stock stays clear and flavorful.
Step 4: Strain the Stock
If you’re making the stock ahead, let it cool, then refrigerate it overnight, solids and all. More flavor for you! If you’re making gravy today, strain right after the hour is up.
Strain through a fine-mesh strainer into a big bowl or pot. Press the solids lightly to squeeze out every drop, then toss or compost them.
You’ll have about 3 to 4 cups of stock, and you need 4. Top it up with chicken or turkey stock. Or, on the big day, add turkey drippings if you have them. Drippings are a bonus, not a requirement!
Pro Tip: If you have time, chill the stock until the fat rises and firms up. Then skim it off with a spoon or fat separator.
Step 5: Thicken the Gravy
Melt the butter in a large saucepan over medium heat. If you’re using the roasting pan, set it across two burners. Whisk in the flour to make a roux. Cook for 1 to 2 minutes, until lightly golden. This cooks out the raw flour taste, so don’t skip it. Slowly pour in the reserved stock, whisking the whole time so no clumps form.
Bring to a boil for 2 minutes, then reduce the heat to low and simmer for 10 minutes. Stir in the vinegar and season with salt and pepper.
Step 6: Add the Drippings (Optional)
If you’re roasting a turkey, save those drippings for an extra boost of gravy flavor on the big day.
- While the turkey rests, pour the pan drippings into a fat separator. Let the fat rise, then pour off the drippings and whisk them into your gravy. You can add up to 2 cups.
- Taste before you add any salt. Drippings from a brined turkey can be very salty.
- No drippings? No problem. Your gravy is already done.
Gravy Troubleshooting
- Lumpy gravy: Whisk hard for a minute. If the lumps hang on, pour it through a fine-mesh strainer or give it a quick buzz with an immersion blender.
- Too thin: Simmer a few more minutes, and remember it thickens as it sits. For a faster fix, mash 1 tablespoon soft butter with 1 tablespoon flour (gluten-free flour works too). Whisk it in a little at a time.
- Too thick: Whisk in warm stock, a splash at a time.
- Too salty: Whisk in unsalted stock to dilute it, then thicken it back up with the butter and flour trick. Drippings from a brined bird are usually to blame, so taste before you salt.
How to Make Giblet Gravy Ahead
The secret is the stock. Make it ahead, and the gravy takes about 15 minutes on the big day. I make mine while the turkey rests.
Up to 3 months ahead: Make the stock, strain it, and freeze it.
Up to 4 days ahead: Make the stock and let it sit in the fridge overnight with the solids for extra flavor. Strain it the next day, and keep it chilled until you need it.
Thanksgiving Day: Warm the stock, make the roux, and whisk them together. Whisk in drippings at the end if you have them.
Freezer Tips for the Stock
- Freeze it flat in zip-top freezer bags. They stack like books and thaw faster.
- Leave a little room at the top, because liquid expands as it freezes.
- Thaw it in the fridge overnight. Give a big batch a full day.
Variations
Southern-Style Giblet Gravy
Love those little bits of giblets in your gravy? Keep them! After straining the stock in Step 4, pick out the giblets and neck. Pull the meat off the neck and toss the bones. Chop everything very fine, especially the gizzard, since it stays a little chewy. Stir it all into the finished gravy and let it simmer a couple of minutes.
For the full Southern treatment, stir in 1 or 2 finely chopped hard-boiled eggs right before serving. Yep, eggs in gravy! It’s a Southern Thanksgiving tradition, and Southerners know their gravy!
Gluten-Free Giblet Gravy
Gluten-free gravy is easy. Swap the regular flour for an equal amount of good gluten-free all-purpose flour. That’s it.
Just double-check your stock and seasonings. Some broths and bouillons sneak in wheat.
If you’d rather use cornstarch, don’t swap it 1:1, or you’ll get a gloopy mess. Instead:
- Stir 2 tablespoons cornstarch into 2 tablespoons cold water.
- Whisk it into the simmering gravy.
- Add more slurry until it’s as thick as you like. You’ll probably need 3 to 4 tablespoons total.
Without the butter roux, the flavor is a little different. Still delicious.
Dairy-Free: Swap the butter for plant-based butter, 1:1. I prefer Earth Balance or Miyoko’s.
Alcohol-Free: Use apple juice or extra stock in place of the Marsala.
How to Store Turkey Giblet Gravy
Let leftover gravy cool completely, then move it to an airtight container.
Refrigerator: 3 to 4 days.
Freezer: Up to 3 months. Label and date it! See my freezer tips above; they work for leftover gravy too.
Gravy thickens as it chills, so keep a little chicken stock handy when you reheat it.
Microwave: Heat in 30-second bursts, stirring well in between. Add stock as needed.
Stovetop: Warm it in a small saucepan over medium-low heat, whisking now and then. Thin with stock if needed.
Frozen leftover gravy can look separated or even curdled when it thaws. Don’t panic! Whisk it hard over low heat, and it comes right back together.
If you thickened with cornstarch, enjoy the leftovers within a few days instead of freezing them. Cornstarch gravy can turn watery and spongy in the freezer.
How to Serve this Giblet Gravy Recipe
This giblet gravy is made for turkey, so start there. Spoon it over slices of roasted turkey, like my Herbed Butter Whole Turkey. Grab my free Turkey Roasting Guide too, so you’re not scrambling on Thanksgiving or Christmas.
For a smaller crowd, or if you just want extra white meat, pour it over an Instant Pot Turkey Breast or a Turkey Breast in the Air Fryer. Dark meat lovers, this gravy is also great on Air Fryer Turkey Thighs, Crispy Air Fryer Turkey Legs, and Air Fryer Turkey Wings. It even works on a Turkey Tenderloin for a quick weeknight dinner. And because it doesn’t rely on drippings, it’s just as good on smoked, grilled, or deep-fried turkey.
Giblet Gravy Recipe FAQs
I do, every single time. It gives the stock a deeper, richer flavor. You’ll hear that liver turns bitter if it simmers too long, so some cooks add it only for the last 20 minutes. I simmer mine the full hour and have never noticed one bit of bitterness. If you’re not a liver fan, leave it out. Your gravy will still be plenty rich.
Yes! Use about 2 pounds of bone-in turkey wings or drumsticks instead. Cut the wings at the joints so they brown well in the skillet. Or roast them at 400°F until golden, about an hour, then pick up at Step 3. Wings are fattier than giblets, so skim the stock well. Many grocery stores also sell turkey necks and giblets on their own around the holidays.
America’s Test Kitchen gets a meaty, no-drippings gravy by using half chicken broth and half beef broth. I haven’t tried it with this recipe yet, but it’s on my list!
Absolutely. Chicken giblets make a great stock for this recipe, though the flavor will be slightly milder than turkey giblets.
A touch of vinegar brightens the flavors, like a squeeze of lemon lifts a soup. You won’t taste it. The gravy is still delicious without it. If you’re unsure, start with 1 teaspoon, taste, and add the second if you want. You can replace apple cider vinegar with red or white wine vinegar, regular vinegar, or even balsamic.
Boiling the stock instead of gently simmering it (it turns cloudy and flat), and dumping in all the stock at once, which leads to lumps, so pour slowly while whisking. Also, don’t rush the roux, and always taste before serving so you don’t under-season.
Plan on about ¼ to ½ cup per person, depending on how much your crew loves gravy. This recipe makes about 4 cups. That’s 16 quarter-cup servings, or enough for 8 hearty gravy lovers. For a crowd, it doubles easily. Double the stock too, and freeze any extra for soups. And it’s easy to extend this recipe by adding turkey drippings or turkey or chicken stock; your gravy will be a bit thinner, but nobody will care!
Best Sides to Serve with Turkey Giblet Gravy
For me, having a turkey is all about the sides! A good gravy needs something to land on, whether that’s a mountain of mashed potatoes, a scoop of stuffing, or a warm roll for mopping up the last drop. Here are the Thanksgiving staples my family and our readers come back to year after year. Many can be made ahead, just like this gravy’s stock.
Potatoes and stuffing
- Garlic Mashed Potatoes
- Instant Pot Mashed Potatoes
- Potatoes au Gratin
- Cheesy Hashbrown Casserole
- Sweet Potato Casserole with Pecan Streusel
- Best Thanksgiving Stuffing
- Maple Apple Sausage Stuffing
Veggies and casseroles
- Southern-Style Green Beans
- Classic Green Bean Casserole with Bacon
- Cheesy Broccoli Au Gratin
- Broccoli Cauliflower Casserole
- Slow Cooker Glazed Carrots
- Balsamic Glaze Brussels Sprouts
- Homemade Corn Pudding without Jiffy Mix
Salads, soup, and cranberries
- Fall Harvest Salad
- Holiday Salad with Pomegranate Dressing
- Autumn Squash Soup
- Best Cranberry Sauce
- Fresh Cranberry Relish
Rolls and bread
Dessert and drinks
- Pumpkin Custard Pie
- Gluten-Free Apple Pie
- Apple Cider Bourbon Cocktail (also great as a mocktail)
Want even more ideas? Browse all 35+ make-ahead Thanksgiving side dishes.
Our Favorite Leftover Turkey Recipes
Plan for leftovers when you buy your turkey. These are the ones my family fights over!
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⭐️⭐️⭐️⭐️⭐️ Jess raved, “Use this recipe every year. It’s the best thing on the plate!!”
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Ingredients
Turkey Giblet Stock
- 2 tablespoons olive oil
- 2 stalks celery chopped
- 1 large onion chopped
- 1 large carrot chopped, about 1 cup
- 3 cloves garlic smashed and minced
- turkey giblets turkey giblets and neck: heart, gizzard, and liver (optional), roughly chopped; neck whole or cut in two
- ½ cup dry Marsala wine or try Sherry, apple juice or cider
- 6 cups chicken broth stock, veggie broth or turkey stock also OK (Use boxed broth, canned broths are too concentrated)
- 1 teaspoon black pepper
- 2 bay leaves
- 2 sprigs fresh rosemary or replace with 1 ½ teaspoons dried rosemary
- 2 sprigs fresh sage Or replace with 1 teaspoon dried sage
Gravy
- ½ cup butter unsalted preferred, salted ok just taste before adding any additional salt
- ½ cup all-purpose flour or replace with gluten-free all-purpose flour
- 2 teaspoons apple cider vinegar
- salt and pepper to taste
Instructions
For the Turkey Stock
- Heat the olive oil in a large pan over medium-high heat. Add celery, onion, garlic, carrot, neck and giblets; cook until well browned about 15-25 minutes. Everything should be well browned and the veggies caramelized.2 tablespoons olive oil, 2 stalks celery , 1 large onion, 1 large carrot, 3 cloves garlic, turkey giblets
- Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated.½ cup dry Marsala wine
- Stir in the broth, pepper, bay leaves, rosemary and sage sprigs. Reduce heat to low; simmer for 1 hour, covered.6 cups chicken broth , 1 teaspoon black pepper, 2 bay leaves, 2 sprigs fresh rosemary, 2 sprigs fresh sage
- If making ahead, allow to cool completely, store in refrigerator until ready to use.
- Once ready to finish the gravy, strain out the veggies and giblets using a fine mesh strainer, Don't forget to place a pot or bowl under your strainer.
- Discard veggies and giblets, reserve stock, should be about 3-4 cups, you'll want a total of about 4 cups, if necessary use drippings from turkey to attain 4 cups, or additional chicken or turkey stock.
For the gravy
- Melt the butter in a large saucepan over medium heat. Whisk in flour; cooking 1-2 minutes. Works great with Gluten Free AP flour too.½ cup butter, ½ cup all-purpose flour
- Whisk in reserved 4 cups turkey broth slowly, whisking until thick and smooth. Bring mixture to boil; cook 2 minutes. Reduce heat to low and cook for 10 minutes.
- Whisk in vinegar and adjust seasonings with salt and pepper.2 teaspoons apple cider vinegar, salt and pepper to taste
- Serve right away. Leftover gravy keeps in the fridge for 3 to 4 days; thin it with warm stock when you reheat.
Notes
- Refrigerator: Cool within 2 hours, then store in a shallow airtight container for 3–4 days. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Freezer: Freeze for 3 months for best quality. Label and date it, and thaw overnight in the fridge.
- Stock only: Refrigerate for 3–4 days, or freeze in small portions to use later.
Nutrition
Jess
Use this recipe every year. It’s the best thing on the plate!!
Thanks so much Jess! And I couldn’t agree more!
Tommie
My family loved this gravy! I made it using only the turkey neck and apple cider in lieu of Marsala wine/apple juice. The resulting stock was nice and thick and had such a nice aroma.
I love your twist on it Tommie! Thank you for your sweet comment!!
Denise Mejia
Fantastic! I made the gravy the day before. Added my drippings (2 cups) to the gravy right before we ate and it was the best gravy! Noone needs to be afraid of the vinegar. I used 3 teaspoons and didn’t taste it at all! I’ve always heard to add a bit of vinegar or lemon to many things. It works.
Whoop!! I love hearing this Denise! So glad you loved it!
Kay
I had all but given up on making gravy from scratch. I tried so many different recipes that fell flat. I have had so much success with Kathleen’s other recipes that when I saw this recipe on her website, I decided to try again. It was fantastic! So easy too! Somehow she figures out a way to maximize flavor and minimize steps. Everyone loved it and now I can make gravy from scratch.
Kay thank you SOOO much! What a sweet comment you made my year!
Adan
something is wrong with the website and trying to adjust the number of servings. It’s telling me that 4 cups of broth will yield 16 servings. Is that correct??? 4 cups doesn’t seem like it would be enough for 16 servings.
H Adan, let me know how many you’re trying to serve. Sometimes the recipe adjuster can do wonky things.
Carol
This will now be my “go to” gravy, and I have made many make ahead recipes in the past. Everyone raved about it, especially my husband, and he’s my best critic! I only added 1/2 the vinegar amount, and to be honest, I chickened out with the total 2 teaspoons the recipe called for. Thank you for an easy, and delicious recipe!!
So glad you loved it even without the vinegar! Give it a try sometime tho!
Kristin Rancourt
This was my first time ever making turkey gravy (or really any other gravy) from scratch and it was DELICIOUS! So flavorful and the perfect consistency! Thank you for sharing with us! This will be a staple every Thanksgiving!
That makes me so happy on so many levels Kristin! Thank you!! So glad you loved it!
Karen
Can I double this recipe to make 8 cups
You sure could Karen!
Lorna
This worked out great. Did not use the vinegar (got nervous at the end). I would recommend doubling the stock since you are already going through the effort. Then use 3 cups for the gravy (plus 1 of chicken stock from the store) and save the rest of the turkey stock for your freezer. I cooked mine on the stove top for a while since I had the time.
Glad you enjoyed it!!
Jeannie Kaasa
Dissapppointed in taste as I think the 2 teaspoons of apple cider vinegar gave it a much too tangy taste instead of salty and savory. Won’t make again as it was more trouble than I care to go through
So sorry to hear that. You did use teaspoons and not tablespoons right? I made it yesterday and everyone raved. Guess we all have different tastes.
Brandon Elliott
Absolutely delicious
Thank you so much, Brandon!
Laura Johnson
This gravy is savory perfection! Looking forward to making it again this week!
So glad you love it!!
Donna
Yowza! This sounds amazing! I’m planning on making this for Thanksgiving and have a quick question. I like using Cornstarch to thicken vs. flour. I also choose Gluten Free Cornstarch. Anyway, is this a simple 1:1 conversion? 1/2 cup of cornstarch?? I thought that Cornstarch thickened differently than flour? I’m thinking 1/4 cup of cornstarch vs. 1/2 cup of flour? Please confirm. Thanks again for this amazing recipe!
No, most definitely do not use the same 1:1 ratio for cornstarch! It will be a thick gloopy mess if you use that much. I would start by dissolving two tablespoons of cornstarch in the same amount of cold water and slowly stirring it into the gravy, adding more to the desired thickness; I can’t imagine you would need much more than 3-4 tablespoons of cornstarch. Since you are no longer making a roux with butter and flour, the taste might be a bit different and overall silkiness different, but I’m hoping it’s still delicious for you!
Spencer
Awesome flavor will make this again
Love hearing that Spencer! Thanks!
Chris
This recipe is delicious! Best ever!
Thank you so much Chris! You made my day!
Lyn Alexander
I’m 65 years old and have been making gravy for many years…. Best gravy I ever made! This recipe will be passed down for generations!
Lyn, THANK YOU!! You made my day, month — year!!
JJ
Just now working on the gravy, but I have to ask; what other sauces should I try the apple cider vinegar on? Do you have other recipes for sauces that use ACV?
I really love the idea!
You could add a splash to any gravy style recipe! Even into thicker mixtures in casseroles and the such!
Joe K.
Just made this for Thanksgiving. Everyone loved the gravy! By far the best gravy recipe I have used in a while
Thank you Joe! So appreciate you taking the time to write a kind comment! Happy Thanksgiving weekend!
Deborah
OMG this is the best gravy I’ve ever had in my whole life! I put giblets I bought separately in into the broth, let it hang in the refrigerator for two days and just finished it. Smooth and so flavorful ????
So glad you love it! It’s one of my favorites too!! Thanks for making my month Deborah! Happy Thanksgiving to you!