Grandma's Giblet Gravy Recipe

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If you're trying to decide what to do with those giblets that come with a whole chicken or turkey, then make this classic giblet gravy. This old-fashioned recipe is the perfect comforting gravy to serve alongside your meal.

Giblet gravy served in a white gravy boat.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Chicken or turkey giblet gravy is a classic recipe, and this one comes from Grandma Corine, my husband's grandmother. She's over 100 years old (yep, you read that right) and she's still cooking in the kitchen.

My husband would tell me stories about how she would cook this classic turkey giblet gravy, and how the whole family would eat it up. I'm happy that she decided to teach us how to make this old-school gravy recipe.

Even better, this make-ahead giblet gravy can be cooked and frozen for up to 3 months before you need it. This is ideal during the busy holiday season when we all have so many other things to be getting on with.

Be sure to try my Drippings Gravy and Instant Pot Sausage Gravy too!

♡ Tanya

What is giblet gravy made of?

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

This easy homemade giblet gravy recipe starts with the pack of giblets that come in a pack inside a whole turkey or chicken. Giblets include the neck, heart, liver, and gizzard of poultry. Rather than waste these parts of the chicken, they are cooked to release flavor and turned into gravy.

A hard-boiled egg is also added to this recipe. Why? Mainly because it was all that was left over after baking a cake, and eggs shouldn't go to waste either, at least that's what I was told.

Close up of the giblet gravy on a wooden spoon.

How to make giblet gravy

Gather your ingredients.

Heat oil in a 3-quart pan over medium heat. Add the giblets and brown on both sides, about 2 minutes per side. Remove the giblets and remove the pan from the heat, and set aside. Chop the gizzard, heart, and liver into small pieces. Remove some of the meat from the neck bones with a fork.

Place the pan back over medium heat and add butter. Allow the butter to melt and whisk in the all-purpose flour. Continue to whisk for 1-2 minutes.

Slowly pour in 3 cups of water, continuing to whisk. Reduce the heat to low.

Add the browned giblets (neck bone included) back to the pan and cook for 30-35 minutes, or until the giblet pieces are tender.

Remove the neck bone. Add the chopped hard-boiled egg, salt, and pepper.

Serve giblet gravy while hot, along with the rest of the meal.

What is included in the giblets?

Giblets are found in turkey, chickens, and other poultry. They consist of the liver, heart, gizzard, and neck. Some turkeys and chickens will have these removed; otherwise, they will be found in the cavity of an oven-ready bird.

What do you serve it with?

This giblet gravy is perfect for serving with your Thanksgiving or Christmas dinner, or whenever you enjoy a whole roasted chicken or turkey! Great with these recipes here:

Try it alongside these other favorite sides:

The giblet gravy being poured over mashed potatoes.

Tanya's notes and tips

You can cook the gravy for the indicated times, or cook it longer if needed, especially if you need more time to get dinner ready. If cooking for longer, add ½ cup more water if you notice your gravy getting low.
Feel free to add fresh herbs like sage, thyme, or a bay leaf while the gravy simmers for an extra herb flavor.
You can use chicken broth instead of water if you prefer. We use water and enjoy it very much.
I use about three teaspoons of kosher salt and two teaspoons of black pepper when seasoning this gravy.

More gravy recipes

How to store make ahead giblet gravy

To refrigerate: This giblet gravy can be made ahead of time and reheated, and you can leave it to cook longer on the stovetop while you cook the rest of the meal. Once cooked, let the gravy cool completely before storing it in an airtight container in the fridge. It's best to use it within 2 days and reheat it to a boil before serving.

To freeze: This gravy freezes well, so it's a great option if you want to use up all your turkey or chicken without letting anything go to waste. Let cool completely before freezing, and it will keep well for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs:

Are giblets good for you?

Giblets are high in protein and a great source of vitamins.

What can I do with giblets?

I use turkey or chicken giblets to make great-tasting gravy. But you can also use them in sauces or stuffings for the bird, or to make tasty broths and stocks.

Why are giblets left in a turkey?

Giblets are left in a turkey as people like to use them to make stocks and gravy.

Can I make Grandma's giblet gravy without the egg?

Sure! But then it wouldn't be grandma's recipe 😉

This recipe has a video! Watch how I make this giblet gravy from start to finish.

If you have tried making my Grandma's giblet gravy recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Tanya