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Southern Giblet Gravy for Thanksgiving Turkey

Southern giblet gravy for Thanksgiving turkey is made with homemade giblet stock, turkey pan drippings, and chopped hard-boiled eggs. A slow-simmered stock and a buttery roux create a rich gravy that thickens until it coats a spoon.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Southern
Calories: 130
Ingredients Method Notes

Ingredients
  

For the giblet stock
  • 1 turkey neck and giblets heart, gizzard, and liver
  • 8 cup water plus more as needed
  • 1 yellow onion medium, quartered
  • 2 ribs celery cut into 2-inch pieces
  • 1 bay leaf
For the gravy
  • 2 eggs large
  • 0.5 cup butter unsalted
  • 0.5 cup all-purpose flour
  • 6 cup giblet stock strained
  • 1 cup turkey pan drippings strained, excess fat skimmed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Method
 

Make the giblet stock
  1. Put the turkey neck, heart, and gizzard in a 6-quart pot with the water, onion, celery, and bay leaf.
  2. Bring to a boil over high heat.
  3. Reduce the heat to low, partially cover, and simmer for 1 1/2 to 2 hours, until the neck meat and gizzard are tender.
  4. Add the liver and simmer for 20 minutes, until cooked through.
  5. Strain the stock, discard the vegetables and bay leaf, and measure 6 cups of stock, adding hot water if needed.
  6. Pull the meat from the neck, discard the bones, and finely chop the neck meat, heart, gizzard, and liver.
Make the gravy
  1. Place the eggs in a small saucepan and cover with cold water by 1 inch.
  2. Bring to a boil, cover, and remove from the heat.
  3. Let stand for 12 minutes.
  4. Cool the eggs under cold running water, peel, and chop.
  5. Melt the butter in a 4-quart saucepan over medium heat.
  6. Whisk in the flour and cook, whisking, for 2 to 3 minutes, until smooth and bubbling.
  7. Gradually whisk in the giblet stock and turkey drippings.
  8. Bring to a gentle simmer and cook for 8 to 12 minutes, whisking often, until the gravy thickens and coats a spoon.
  9. Stir in the chopped giblets, eggs, salt, and pepper.
  10. Simmer for 2 to 3 minutes, stirring gently, then serve.

Notes

For a smooth gravy, whisk the stock in gradually and keep whisking as it thickens. Refrigerate leftovers for 3 to 4 days; freezing is possible for up to 2 months, though the chopped eggs may change texture. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.