Rich Brown Giblet Gravy

Notes: Up to 1 day ahead, complete through step 4. Cover and chill broth and giblets.
Makes about 8 cups without giblets; 10 to 12 servings


+ Add To Shopping List
Giblets and neck from a 10- to 24-pound turkey
2 onions (about 3/4 lb. total), peeled and quartered
2 carrots (about 1/2 lb. total), cut into chunks
3/4 cup sliced celery
About 10 cups fat-skimmed chicken broth
1 dried bay leaf
1/2 cup port, sherry, or dry white wine
1/2 teaspoon pepper
2/3 cup cornstarch
Fat-skimmed oven-roasted or barbecued turkey drippings (optional)


1. Rinse giblets and neck. Wrap liver airtight and chill to add later, or save for other uses. Chop giblets and cut neck into 3 or 4 pieces.

2. In a 5- to 6-quart pan over high heat, combine chopped giblets, neck, onions, carrots, celery, and 1/2 cup broth. Boil and stir often until meat and vegetables are very well browned, 15 to 20 minutes. Add another 1/2 cup broth, scrape drippings free, and repeat step.

3. Add 9 cups broth, bay leaf, port, and pepper, stirring to scrape browned bits free. Cover and simmer until giblets are very tender when pierced, about 1 1/2 hours. If desired, add the liver and simmer 10 more minutes.

4. Pour broth through a fine strainer into a bowl. Discard vegetables. Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.

5. Pull meat off neck; discard bones. Finely chop meat and giblets (optional).

6. Smoothly blend cornstarch with 2/3 cup water. Add to broth in pan and stir over high heat until gravy is boiling, about 5 minutes. If desired, scrape turkey drippings into gravy and stir until boiling. Add giblets, if desired, and stir 1 to 2 minutes more. Pour into a bowl. Add salt to taste.

Created date

October 2003

Nutritional Information

Calories 107
Caloriesfromfat 17 %
Protein 15 g
Fat 2 g
Satfat 0.6 g
Carbohydrate 3.4 g
Fiber 0.4 g
Sodium 106 mg
Cholesterol 74 mg