Giblet Gravy | The Best Make Ahead Gravy Ever

4 Cups
1 hr 45 min

This truly is the BEST giblet turkey gravy, that you can make-ahead! Silky, rich, and oozing with amazing turkey flavor! This ain't no boxed gravy my friends and much easier than you think!

This has been my go-to turkey gravy recipe for years. I love it because you can make it ahead, it comes together at the last-minute for amazing gravy, bursting with flavor and depth!


  • Retrieve giblets; (yes, you have to get your hands dirty) place turkey in a sink on a plate and cut the package open. The neck is typically in the larger cavity while they usually put the sack of giblets in the other end.
  • After removing giblets, rinse the turkey with cold water, pat dry using paper towels, dry it well, cover it in plastic wrap, place on a plate (or you'll have turkey juice all over your fridge) and return to fridge until ready to prepare.
  • Try my super easy, amazingly tender turkey recipe!
  • Rough chop giblets, you can leave the neck whole

CAN I MAKE GIBLET GRAVY AHEAD OF TIME?Yes! Allow to cool completely, then store in fridge until ready to use, may even be frozen up to 3 months.When ready to serve, return to pot on stove, warming over low heat, thinning with chicken or turkey stock if too thick.Adjust seasonings with salt and pepper if needed. Drippings from the roasted turkey are perfect to add in to continue to bring added flavor!

Get the whole recipe and all of the tips and tricks on the blog post.

Giblet Gravy | The Best Make Ahead Gravy Ever
Recipe details
  • 4  Cups
  • Prep time: 15 Minutes Cook time: 90 Minutes Total time: 1 hr 45 min
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Turkey Giblet Stock
  • 2 tablespoons olive oil
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 gloves of garlic, smashed
  • Reserved giblets, turkey neck, chopped
  • cup dry Marsala wine, Sherry or apple juice
  • 6 cups chicken broth or stock
  • 1 teaspoon black pepper
  • 2 dry bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
Making the Giblet Gravy
  • 1 stick butter
  • ½ cup all purpose flour
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste
For the Turkey Stock
Heat the olive oil in a large pan over medium-high heat. Add celery, onion, garlic, carrot, next and giblets; cook until well browned about 10 minutes. Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated. Stir in the broth, pepper, bay leaves, rosemary and sage sprigs. Reduce heat to low; simmer for 1 hour, covered.
If making ahead, allow to cool completely, store in refrigerator until ready to use.
Once ready to finish the gravy, strain out the veggies and giblets using a fine mesh strainer, be sure to place a pot or bowl under your strainer.
Discard veggies and giblets, reserve stock, should be about 3-4 cups, you'll want a total of about 4 cups, if necessary use drippings from turkey to attain 4 cups, or chicken or turkey stock.
Melt the butter in a large saucepan over medium heat. Whisk in flour; cooking 1-2 minutes. Works great with Gluten Free AP flour too.
Whisk in reserved 4 cups turkey broth slowly, whisking until thick and smooth. Bring mixture to boil; cook 2 minutes. Reduce heat to low and cook for 10 minutes.
Whisk in vinegar and adjust seasonings with salt and pepper.
Pour into gravy boat or bowl with ladle, serve immediately. If too thick, heat and add additional stock to thin to desired consistency.
Try this gravy over my Creamy Garlic Mashed Potatoes, Tender Turkey and Stuffing!
  • Easily convert this to Gluten Free by making with cornstarch or preferred AP Gluten Free Flour.
  • I receive a lot of questions about the vinegar, while the gravy will still taste delicious without it, believe it or not a touch of vinegar brightens the flavors of many sauces and gravies. Just a touch, you don't want to taste the vinegar. Apple Cider Vinegar may be replaced with a red or white wine vinegar, regular vinegar (start out with a little less) or even balsamic vinegar
Kathleen | The Fresh Cooky
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