Learn how to make this incredible giblet gravy! I’ve been making it for over 20 years, and it’s the one I keep coming back to. Rich, flavorful, and perfect even without drippings. Find out why thousands swear by this recipe!
I’ve been making this giblet gravy for decades, and I’m telling you, it’s just that good. Every year, I think about trying a new recipe, but when the holidays roll around, this is the one I always come back to. Why? Because it’s full of flavor, makes plenty for everyone, and honestly, calories don’t count during the holidays, right? Go big or go home!
It’s not just me who loves it—over 4,000 people have saved this recipe, and many have become converts themselves. Plus, it’s super convenient to make ahead of time, so you’re not stuck rushing on the big day. You can even check on your turkey’s thawing progress while you’re making it.
As one reader put it:
“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
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
What is Giblet Gravy?
Giblet gravy is a flavorful, traditional gravy made from the giblets found inside the turkey cavity, including the neck, heart, liver, and gizzard. These parts are simmered with vegetables, herbs, and stock to create a rich, flavorful base, then thickened to make a smooth, savory sauce. This gravy is perfect for enhancing roasted turkey, mashed potatoes, or stuffing, adding crazy good flavor to your Thanksgiving or Christmas feast.
Why you will love this Turkey Giblet Gravy Recipe
- Thaw Turkey Faster | Removing the giblets helps you to determine if your turkey is fully thawed and will enable it to thaw quicker if still frozen.
- Flavor-FULL | The flavors in this creamy, rich gravy are outstanding! Total Thanksgiving turkey win!
- Stress Free | Making the gravy at the last minute is always stressful, make it the day ahead and assemble at the last minute and you are the hero!
What you’ll need for Turkey Gravy without Drippings
Turkey Stock Ingredients
- Turkey Giblets | You cannot very well make giblet gravy without the giblets! What are giblets you ask? In every turkey, fresh or frozen, unless it is marked without giblets, tucked in one cavity or another, will be a bag filled with the giblets; the heart, kidneys, liver and neck of the turkey — this is what gives this gravy the best flavor!
- Veggies | All of the best giblet broth begin with veggies, we’ll use the classics here: celery, carrots, onion and garlic.
- Chicken Broth or Stock | Unless you can find turkey stock (which Trader Joe’s often carries during the holidays) chicken stock or broth will be just fine, you can even use vegetable broth!
- Marsala Wine | This is a flavor kicker! But, use Sherry or even Apple juice, if you can’t find Marsala.
- Herbs | Delicious gravy has fragrant herbs, I used a bay leaf, fresh rosemary and fresh sage.
Classic Turkey Gravy Ingredients
- Butter | Use real butter, no blends, it adds creaminess and smoothness — we don’t count calories on holidays and birthdays! I recommend unsalted butter, though I have used both, adjust your salt at the end.
- All-Purpose Flour | Used as a thickening agent, I use organic AP flour, or good Gluten-Free All Purpose flour if trying to make Gluten-Free Turkey Gravy, I do it all the time!
- Apple Cider Vinegar | Apple cider vinegar works best, but you can certainly use regular vinegar or a wine vinegar if you can’t get ACV! Some people use soy sauce, either way you are adding a little acidic flavor, balancing out all of the flavors.
Get the full recipe in the recipe card below.
Recommended Tools
- Love this fat separator!!
How to make Turkey Gravy without Drippings
How to prepare turkey giblets for gravy
- Retrieve giblets; (yes, you have to get your hands dirty) place turkey in a sink on a plate and cut the package open. The neck is typically in the larger cavity while they usually put the sack of giblets in the other end.
- After removing giblets, rinse the turkey with cold water, pat dry using paper towels, dry it well, cover it in plastic wrap, place on a plate (or you’ll have turkey juice all over your fridge) and return to fridge until ready to place in roasting pan.
- Try my super easy, air fryer turkey thighs or this Instant Pot Turkey Breast.
- Rough chop giblets, you can leave the neck whole, or you can try and cut off the neck meat.
How to make the stock for Gravy without Drippings
Step One | Make Turkey Stock
Chop onions, celery and carrots, a rough chop is fine for all. I ran out of regular carrots and had some shredded carrots — improvise, it’s okay!
Heat olive oil in a large saucepan or skillet over medium heat, increase to medium-high heat and toss in your giblets and your veggies; stand back it’ll spit and spurt at you!
Allow to brown for a little bit, then turn the giblet pieces and give your veggies a stir.
Step 2 | Deglaze and simmer
Once they are nice and browned and you have some brown bits sticking to the bottom of the pan, increase the heat slightly and pour in your marsala, (or sherry, I’ve used both), deglazing the pan.
Prefer not to use alcohol? Use apple juice, chicken or turkey stock instead.
Pour in chicken stock, stir well. Add pepper and bay leaves. Add sprigs of fresh rosemary and sage. Give it all a good stir and bring to a simmer. Cover and simmer for an hour.
If you are putting it together right away, strain after you’ve simmered for an hour. If you are making the gravy a day or two ahead of time, then let it sit as is overnight in the refrigerator.
Step 3 | Straining the Homemade Turkey Stock
Strain through a mesh colander into a large bowl or medium saucepan, let sit for a few minutes to allow all of those yummy juices to drip out.
Toss or compost the rest away and keep that homemade turkey stock, will measure about 3 cups, you’ll need about 4 cups; you should get another cup from the turkey drippings which you’ll add later. However; the turkey drippings are not necessary to make this gravy!
If you are making the gravy before you cook the turkey, just add chicken or turkey stock to yield 4 cups. Set aside.
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If you have time, refrigerate, until fat rises and becomes solid, then using a spoon or spatula or fat separator to skim off the fat.
How to Make Turkey Gravy without Drippings
- Melt butter in a large or roasting pan over medium-high heat
- Add all-purpose flour (or sub Gluten Free All Purpose) to make a flour mixture, called a roux.
- Whisk for 1-2 minutes until slightly browned, this gets rid of the flour pasty flavor, an important step.
- Slowly pour in reserved stock whisking while you pour, which is hard to do when you are trying to take a picture with one hand and pour with the other.
- Bring gravy to boil; whisking and cook 2 minutes. Reduce heat to low and cook 10 minutes.
- Stir in vinegar and adjust seasonings with sea salt and pepper.
How to Store Turkey Gravy without Drippings
To store turkey gravy made without drippings, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3-4 days or frozen for 4-6 months in a freezer-safe container (don’t forget to label it). Thaw frozen gravy in the fridge overnight before reheating. Giblet gravy thickens as it cools, so you may need to add a little chicken stock to restore its creamy consistency.
Reheating:
Microwave: Heat in 30-second intervals, stirring well in between, and add stock to adjust the consistency as needed.
Stovetop: Add the gravy to a small saucepan over medium-low heat, whisking occasionally. If needed, thin it with chicken stock.
Giblet Gravy Recipe FAQs
Yes! Allow to cool completely, then store in fridge until ready to use, may even be frozen up to 3 months.
When ready to serve, return to pot on stove, warming over low heat, thinning with chicken or turkey stock if too thick.
Adjust seasonings with salt and pepper if needed. Drippings from the roasted turkey are perfect to add in to continue to bring added flavor!
To reheat, thaw overnight in fridge, or on counter until mostly thawed, then pour into saucepan, thinning if need with a little more stock, water or turkey drippings. Heat and whisk until ready to serve.
I receive a lot of questions about adding vinegar. The gravy will still taste delicious without it, believe it or not a touch of vinegar brightens the flavors of sauces and gravies. Just a touch, you don’t want to taste the vinegar. Apple Cider Vinegar may be replaced with a red or white wine vinegar, regular vinegar (start out with a little less) or even balsamic vinegar.
Gluten-Free Giblet Gravy
I typically make this recipe gluten-free as my brother’s family is all gluten-free, and it’s so easy and nobody will even know the difference! Simply substitute your regular flour with a good gluten-free all-purpose flour! Check your seasonings and stocks and you are all set!
How to serve Turkey Giblet Gravy
- Classic Green Bean Casserole with Bacon
- Stuffing, try my Best Thanksgiving Stuffing or this Maple Sausage Stuffing
- Fall Harvest Salad or try this Holiday Salad with Pomegranate Dressing.
- Classic Garlic Mashed Potatoes or Instant Pot Mashed Potatoes
- Autumn Squash Soup
- Cheesy Broccoli Au Gratin or this Broccoli Cauliflower Casserole.
- Potatoes au Gratin (Potatoes Dauphinoise)
- Southern-Style Green Beans
- Classic Pumpkin Custard Pie or this juicy Apple Pie Recipe.
- Wash it all down with this Apple Cider Bourbon Cocktail (also great as a mocktail)
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For me, having a turkey is all about the sides! Here are a few of our readers (and our families) favorites:
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This creamy and cheesy Broccoli Au Gratin Recipe is made with fresh and tender broccoli florets, sharp white cheddar, nutty gruyere cheese, and seasoned with minced garlic and fragrant herbs. The perfect holiday side dish.
Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
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Cheesy potato casserole topped with buttery corn flakes, creamy, cheesy, easy with no canned soup. The best potluck and holiday dish ever. Make ahead and gluten free option.
Our favorite leftover turkey recipes
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I hope you loved this Turkey Giblet Gravy Recipe without Drippings — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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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 heart, liver, turkey neck, chopped
- ½ cup dry Marsala wine or try Sherry or apple juice
- 6 cups chicken broth or stock veggie broth or turkey broth also okay
- 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 addig 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 10 minutes.
- Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated.
- Stir in the broth, pepper, bay leaves, rosemary and sage sprigs. Reduce heat to low; simmer for 1 hour, covered.
- If making ahead, allow to cool completely, store in refrigerator until ready to use.
- 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 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.
- 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.
- Pour into gravy boat or bowl with ladle, serve immediately. If too thick, heat and add additional stock to thin to desired consistency.
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Notes
Nutrition
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!
Lyn Alexander
Can I make it all the way the day before and just reheat?
Absolutely! You might need a little extra broth or use the drippings from your Turkey to thin it slightly! Happy Thanksgiving!
Nikki
So informative and easy to follow. The ACV made all the difference too! Delicious.
Just brightens it doesn’t it! Thank you!
Rachael
Quick question…I just made the base. I had to raise it to serve 32. I wanted to either make in 4 cup batches as gravy or save the stock and just make the gravy turkey day. Do I strain out the vegetables and gizzards or leave in broth in fridge until I make the gravy? I don’t want it to mess with the flavor.
How about this, leave it all in there overnight, then strain the next day, that way you will get all that flavor but then will have room to freeze just the stock. You are going to love it Rachael! Happy Thanksgiving! You are having quite a crowd!
kushigalu
This gravy sounds fantastic,. Pinned to make this for Thanksgiving. Thanks for sharing the recipe.
You will love it!
MacKenzie
Looks amazing. Saving for Thanksgiving.
It’s a winner every time!
Sara Welch
Such a simple yet satisfying gravy! Turned out perfectly creamy, hearty and delicious; looking forward to serving this again on Thanksgiving!
It really does!!
Gina Abernathy
I usually stink at making gravy but your recipe was a success. It tasted great and I will make again to serve with my turkey and mashed potatoes.
Oh that is fabulous Gina, thank you so much!
Jamie
The marsala wine was a delicious flavor to this giblet gravy! I’m so glad I found a way to use the giblets, delicious!
I’m so glad you found it to, thanks Jamie!
Jamie
I love how this recipe uses the giblets. I never know what to do with them but now I do! Delicious!
Exactly! I love not wasting things and you get a scrumptious recipe too!
Janessa
My goal for this Thanksgiving is to master my gravy making skills! I’m looking forward to giving this recipe a try- thank you for all of the details on how to make it.
You will love it!
Tayler
I used this recipe last year and it was fantastic! Definitely using again this year
Yay, love hearing that! Thanks Tayler!
Eliza
This old-fashioned, full-flavored homemade giblet gravy is SO tasty! It adds pure deliciousness to turkey, stuffing, mashed potatoes, and leftovers the next day!
Yes, thank you so much Eliza for your kind words!
Tavo
I made it last year and will make it again this year! It was a success in our Thanksgiving table!
Fantastic, thank you so much!
Denise ODaniel
We cook our turkey on the charcoal grill and I’ve bought gravy. Not any more, this is the most spectacular gravy I have ever had and can’t wait to make it again. I had a vac-sealed bag of carrots, celery, and onions in my freezer, bought Marsala wine and used apple cider vinegar. Couldn’t ask for better; thank you so much!!
So very glad to hear that Denise, it’s become our family favorite as well!
Erin
We did a Thanksgiving test run and gave this a shot this past weekend. And WOW. So so so so incredibly delicious! Can’t wait to serve this to the whole fam next week.
I love hearing that Erin, thank you!
MS
Deb Clark
Giblet gravy is the BEST – thank you for your step by step directions!
Thank you so much Deb! Appreciate that kind comment!
deb
Kathy
Gravy is my favorite dish during the holidays! I love pouring it over everything and this gravy is absolutely delicious!
Me too, except maybe on my cranberries! Thank you Kathy!
Kathy
Angela
I LOVE how you really develop the flavors for this gravy!!! Absolutely perfect.
They are really, so very amazing! Thanks Angela!
Nikki
This makes the most flavorful gravy! A big hit with my family!
Madi
This gravy looks so delicious! I can’t wait to make it!
Thank you Madi, everyone who has tried it — loves it!
Sam
First ever giblet gravy, and it turned out so well! Thank you
Thank you so much Sam! So loved hearing this!!!
shawn
Any suggestions if you do not have apple cider vinegar (I am making T day out of the USA and they just don’t have that here) can I use white vinegar?
Yes, try any other vinegar, do you happen to have balsamic? I think that would be yummy too. Just a touch mind you, maybe a little less of white.
shawn
Perfect thanks!
wendybehm
This worked great. I loved doing it ahead of time. Thank you for the recipe.