Turkey Giblet Cream Gravy

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Turkey Giblet Cream Gravy

Turkey gravy is a make or break side dish for Thanksgiving. Gravy ties all your dishes together and is the 2nd most important dish, second only to the turkey.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings 8


  • Reserved turkey neck heart and gizzard
  • 6 cups Water
  • 3 1/2 cups canned low-salt chicken broth
  • 2 Carrots coarsely chopped
  • 1 Onion halved
  • 1 large celery stalk chopped
  • 1 small bay leaf
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/4 cup whipping cream


  • While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours.
  • Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
  • Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes.
  • Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.
  • Add chopped turkey neck meat and giblets; season to taste with pepper.
  • Serve hot.

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