Turkey Giblet Gravy

Make the most of your bird with this turkey giblet gravy recipe. Not a single part will go to waste!!

Turkey Giblet Gravy Ingredients

These are the ingredients you'll need to make homemade turkey giblet gravy:

· Giblets: You'll need the neck of a turkey and a package of turkey giblets (excluding the liver).· Water: Use four cups of water to boil the giblets. Mix ½ cup of cold water with cornstarch to make a slurry.· Cornstarch: Cornstarch is mixed with cold water to make a slurry, which thickens the gravy.· Drippings: Turkey drippings, the juices left in the pan after the turkey has been cooked, have tons of flavor.· Egg: A chopped hard-boiled egg adds flavor and texture. You can leave it out if you'd like a smoother gravy.· Seasonings: This turkey giblet gravy is simply seasoned with just salt and pepper.

How to Make Turkey Giblet Gravy

You'll find a full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this delicious turkey giblet gravy:

1. Make the broth: Place the giblets and neck in a pot, then cover with four cups of water. Bring to a boil, reduce the heat, and simmer until the broth has reduced by about one cup. Strain the broth and reserve about ½ cup of the giblets.2. Thicken with a slurry: Whisk the cornstarch and ½ cup of cold water in a small bowl until smooth. Combine the broth and drippings in a saucepan over medium heat, whisk in the slurry, and bring to a boil.3. Finish the gravy: Reduce the heat to low, then stir in the chopped giblets and hard-boiled egg. Season with salt and pepper. Simmer until the gravy is thickened.

How to Store Turkey Giblet Gravy

Transfer the cooled gravy to an airtight container. Store in the refrigerator for up to two days. Reheat on the stove for the best results.

Can You Freeze Turkey Giblet Gravy?

Transfer the cooled gravy to zip-top freezer bags (or another freezer-safe container). Wrap in foil for added protection against freezer burn. Lay flat in the freezer and use within four months. Thaw in the fridge overnight, then reheat on the stove.