Rich Brown Giblet Gravy

Notes: Up to 1 day ahead, complete through step 4. Cover and chill broth and giblets.

Yield: Makes about 8 cups without giblets; 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 17%
  • Protein: 15g
  • Fat: 2g
  • Saturated fat: 0.6g
  • Carbohydrate: 3.4g
  • Fiber: 0.4g
  • Sodium: 106mg
  • Cholesterol: 74mg


  • 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)
  • Salt


  1. 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. 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. 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. 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. 5. Pull meat off neck; discard bones. Finely chop meat and giblets (optional).
  6. 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.
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