Recipe: Perfect Giblet Gravy


  • Turkey neck, heart and gizzards
  • Celery
  • Onion
  • Carrots
  • Water
  • Melted butter
  • Flour
  • Turkey drippings
  • Salt + pepper


  1. While you’re prepping your turkey for roasting, set the neck, heart and gizzards in a stock pot
  2. Add celery, onion and carrot and cover well with water and cook at a simmer the night before or morning of Thanksgiving. This will take at least 90 minutes to 2 hours.
  3. Strain to save the liquid and put all the parts aside. Chop the gizzards finely and pull the meat from the turkey neck and set aside.
  4. Make a roux of melted butter, flour, salt and pepper in a saucepot.
  5. Once the turkey is roasted, slowly drain the drippings into the pan (at medium-high heat) with roux whisking continuously so it doesn’t get lumpy.
  6. Add in the gizzards and neck meat (Don’t get grossed out – this is going to be most delicious item on your holiday menu – good taste is worth icky-ness in cooking).
  7. Whisk the bottom of the pan, making sure to get the brown bits stuck to pan, and continue to whisk.
  8. Once it is about as thick as heavy cream, add salt and pepper to taste. If gravy gets too thick, thin it with more poultry stock.