Golden turkey gravy pouring from a gold spoon into a white gravy boat.

Turkey giblet gravy turns a browned turkey neck, giblets, and roasted drippings into a savory, thyme-scented sauce with a silky cornstarch finish. It makes about 6 cups-24 quarter-cup servings-for turkey, dressing, and potatoes, and you can prepare the broth up to 2 days ahead.

Plan on about 1 hour 35 minutes, excluding roasting the turkey. Most of that time belongs to the simmering broth; the gravy comes together once the drippings from Herb Butter Roasted Turkey in an Oven Bag are ready.

At our Thanksgiving table, gravy was the finishing touch that tied the meal together. I still like saving a soft roll for the last spoonful.

Ingredients You'll Need

The turkey neck and giblets build the broth, while the roasted drippings give the finished gravy its deeper turkey flavor. Find the exact amounts in the recipe card.

Vegetable oil: for browning the neck, heart, and gizzard.
Turkey neck and giblets: remove all packaging and set the liver aside.
Onion, celery, garlic, and fresh thyme: dice the onion and celery; mince the garlic and thyme.
Low-sodium broth: chicken, turkey, or vegetable broth, with extra available for topping up.
Defatted roasted turkey drippings: separate the fat before measuring.
Chicken or turkey bouillon base: add gradually, to taste.
Cornstarch and cold water: stir together before adding to the hot liquid.
Kosher salt and ground black pepper: season after tasting the finished gravy.

Turkey neck, giblets, broth, drippings, vegetables, thyme and cornstarch for gravy

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A Few Ingredient Notes

Fresh thyme can be replaced with 1 teaspoon dried thyme. Additional turkey necks can stand in for the giblets, and broth can replace missing drippings, although the finished flavor will be lighter.

For milder gravy, leave out the liver from the start. Removing it after a long simmer won't remove the flavor it has already added to the broth.

Tools That Make It Easier

I use these tools when I make turkey gravy. Choose a saucepan with enough room to cover the turkey pieces and later whisk 6 cups of liquid without splashing.

Large saucepan with lid, at least 3 quarts, with room for the neck, giblets, and broth
Stovetop
Chef knife and cutting board
Tongs and a plate for browned giblets
Heatproof stirring spoon or spatula
Fine-mesh sieve and heatproof bowl large enough for 4 cups broth
Liquid measuring cup and measuring spoons
Fat separator or heatproof measuring cup with a spoon for skimming
Small bowl and whisk for the cornstarch slurry
Serving spoon or ladle
Shallow airtight containers for make-ahead broth or leftovers; freezer-safe containers if freezing

How to Make Turkey Giblet Gravy

Start the giblet broth while the turkey roasts, then finish the gravy once you can collect the drippings. Keep the garlic and thyme separate from the diced onion and celery so they go into the pan at the right time.

Step 1 - Brown the neck and giblets. Set the liver aside, then brown the neck, heart, and gizzard in vegetable oil over medium-high heat for 5-7 minutes, turning as needed. Transfer the browned pieces to a plate.

Turkey neck, heart and gizzard browning in a copper saucepan

Step 2 - Soften the vegetables. Cook the diced onion and celery in the same saucepan for about 5 minutes, until softened. Stir in the minced garlic and thyme during the final 30 seconds.

Softened onion and celery with minced garlic and thyme

Step 3 - Simmer the giblet broth. Pour in the broth, scrape up the browned bits, and return the neck and giblets, adding enough extra broth or water to cover. Bring to a gentle boil, reduce the heat, and partially cover for about 1 hour, until tender; add the liver only during the final 15-20 minutes if using.

Turkey neck and giblets simmering in broth under a partially open lid

Step 4 - Strain and measure. Strain the broth through a fine-mesh sieve, discard the vegetables, and top up the liquid to 4 cups. Let the meat cool enough to handle, pull the neck meat from the bones, and finely chop it with the giblets if you want to stir the meat into the finished gravy.

Giblet broth strained through a fine-mesh sieve into a heatproof bowl

Step 5 - Separate the drippings. Let the fat rise in a fat separator or heatproof measuring cup, then separate or skim it off and measure 2 cups of drippings, adding broth if needed. Combine the drippings with the 4 cups giblet broth, bring to a simmer, and taste before gradually adding up to 2 tablespoons bouillon base.

Strained giblet broth combined with turkey drippings before thickening

Step 6 - Whisk in the slurry. Stir the cornstarch and cold water together until completely smooth, then whisk the slurry into the simmering liquid. Bring to a gentle boil while whisking, reduce the heat, and simmer for 2-3 minutes, until thickened.

Whisk resting in thickened turkey gravy beside a bowl of cornstarch slurry

Step 7 - Finish and serve. Stir in the chopped meat if using and heat through, then add pepper and taste before adding salt. Adjust the thickness as needed using the guidance below and serve hot.

Finished turkey gravy with chopped giblets reserved for optional stirring in

Get the Gravy Just Right

Measure the strained broth after simmering so you begin with 4 cups broth and 2 cups drippings. Evaporation changes the amount in the pan, and measuring it again keeps the cornstarch proportion consistent.

Too thick? Whisk in broth or water ¼ cup at a time.
Too thin? Mix 1 tablespoon cornstarch with 1 tablespoon cold water, whisk it into the simmering gravy, and cook briefly until thickened.
Prevent lumps: make the slurry completely smooth in cold water before whisking it into the hot broth.
Keep the salt in check: taste before adding bouillon and again before adding salt, especially when using drippings from a brined turkey.
Stop prolonged boiling: after the slurry thickens the gravy, keep further cooking brief.

Overhead view of smooth golden turkey gravy

Keeping Leftovers Fresh

Refrigerate finished gravy in an airtight container within 2 hours. Use within 3-4 days. Reheat in a saucepan, stirring frequently, until it reaches a full simmer. Add a splash of broth or water if needed.

Freeze cooled gravy in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator. Cornstarch-thickened gravy may separate after freezing; whisk thoroughly while reheating and adjust the consistency as needed.

Can You Make Turkey Gravy Ahead?

Prepare the giblet broth and chopped meat up to 2 days ahead. Cool promptly in shallow containers and refrigerate separately. Finish the gravy once the turkey drippings are available.

Close view of silky gravy made with turkey drippings

What to Serve with Turkey Gravy

Pour the gravy over Herb Butter Roasted Turkey in an Oven Bag, Homestyle Mashed Potatoes with Evaporated Milk, or Southern Cornbread Dressing. These are the dishes that make a gravy boat worth passing around twice.

Southern Cornbread Dressing

Homestyle Mashed Potatoes

Herb Butter Roasted Turkey in an Oven Bag

Add Homemade Yeast Rolls for soaking up the gravy. For the rest of the menu, browse 18 Best Thanksgiving Side Dishes. Leftover gravy also works over open-faced turkey sandwiches.

Turkey gravy served with sliced roast turkey and mashed potatoes

Common Questions

Do I have to put chopped giblets in turkey gravy?
No. The neck and giblets flavor the broth, but stirring the chopped meat into the finished gravy is optional. Leave it out for the smooth finish shown in the photos.

Is this a flour or roux gravy?
No. This recipe thickens the broth and defatted drippings with a cornstarch-and-cold-water slurry. There is no flour roux to make.

Does the cooking time include roasting the turkey?
No. The approximate 1 hour 35 minute total covers the gravy preparation and giblet broth. Plan the turkey's roasting time separately.

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Tell Me How It Turned Out

Leave a comment and tell me what you served with your gravy. An honest rating and review helps other readers decide whether this recipe belongs on their table. You can also tag @jennifercooks123 on Instagram.

More Recipes You Might Like

Round out the meal with Easy Baked Cranberry Sauce with Orange Marmalade and the other holiday recipes below.

Homemade Cranberry Sauce

Nothing says the holidays quite like a bright, tangy cranberry sauce alongside your Thanksgiving turkey or Christmas ham.

Ultimate Easy Turkey Brine

Prepare your turkey for roasting with this easy turkey brine. Taste the finished drippings before seasoning the gravy.

Sweet Potato Casserole with Praline Streusel Topping

Creamy sweet potatoes with a crunchy praline pecan topping make a sweet counterpart to savory turkey and gravy.

Recipe

Classic Homemade Turkey Gravy

Print Recipe

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Discover the easiest way to make a flavorful turkey gravy from drippings and turkey stock. This homemade turkey gravy recipe is perfect for Thanksgiving dinner!

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 16 1x
Category: Sides
Cuisine: American

Ingredients

Units Scale

2 cups drippings from roasted turkey
4 tablespoons cornstarch
¼ cup water
2 tablespoons better than bouillon chicken base (or turkey base)
1 small onion (diced)
2 ribs celery (diced)
1 clove garlic (minced)
1 tablespoon fresh thyme leaves (minced)
4 cups low-sodium chicken broth (or turkey or vegetable broth)
½ teaspoon kosher salt (to taste)
¼ teaspoon black pepper (to taste)
giblets and neck of uncooked turkey (or turkey neck bones)
2 tablespoons vegetable oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Giblets and Broth

Heat vegetable oil in a medium saucepan over medium-high heat. Add the turkey neck, heart, liver, and gizzards, browning them on all sides.
Once browned, remove from pan.
Add the onion and celery and saute until softened.
Stir in the garlic and thyme and saute for 30 seconds more.
Return the giblets to the pan and add enough water to fully submerge the giblets. Bring the water to a boil, then reduce the heat to low. Simmer for about 1 hour, or until the giblets are fully cooked.
Strain the broth to separate the giblets and set them aside. Return the broth to the saucepan and refrigerate until you're ready to make the gravy, after roasting the turkey.

Separate the Drippings

Let the turkey drippings rest for a minute to allow the fat to rise to the top. Use a large spoon, ladle, or fat separator to skim off most of the fat, leaving the liquid and drippings behind.

Optional Giblet Preparation

Once the giblets have cooled, discard the liver if you prefer a milder flavor. Remove the meat from the turkey neck and combine it with the other giblets. Dice the giblet meat into small pieces and set aside for the gravy.

Make the Gravy

In a large saucepan, combine the reserved broth, 2 tablespoons of chicken or turkey bouillon base, and 2 cups of the defatted turkey drippings. Bring the mixture to a boil.
In a small bowl, whisk together cornstarch and water to create a smooth slurry. Slowly whisk the slurry into the boiling broth.
Reduce heat to medium-low and cook, whisking constantly, for 5-8 minutes, or until the gravy thickens. Stir in the diced giblets, if desired.

Adjust the Consistency

If the gravy is too thick, gradually add water, ¼ cup at a time, until it reaches your desired consistency. If it's too thin, cook for another 10 minutes or add another cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk until thickened.

Season and Serve

Taste and season the gravy with salt and pepper as needed. Serve warm and enjoy!

Notes

Storing Instructions

To Store: Transfer leftover gravy to a sealed container and refrigerate for 2-3 days.

To Make Ahead: Prepare the gravy, cool completely, and store covered in the refrigerator for up to 2 days. Reheat in a saucepan over medium-low heat, adding a few tablespoons of chicken broth or water to reach the desired consistency. Heat until warmed through, about 15 minutes.

Nutrition

Calories: 39
Sugar: 1
Sodium: 353
Fat: 2
Saturated Fat: 0.4
Carbohydrates: 4
Fiber: 0.2
Protein: 2
Cholesterol: 1