Giblet Gravy
The Thanksgiving gravy: turkey drippings and stock thickened with a roux, enriched with the chopped, simmered giblets — neck meat, heart, gizzard, liver — and often chopped egg.
| Category | Gravies |
|---|---|
| Origin / Region | New England |
| Classic base | Roast turkey and dressing |
| Prep time | About 30 minutes, built during roasting |
| Storage | Refrigerate sealed; skim the fat after chilling and stir it back or discard. |
| Shelf life | 3 to 4 days refrigerated; freezes well |
| Best uses | Roast turkey, dressing, mashed potatoes, open-faced hot turkey sandwiches |
| Substitutes | Chicken giblets and stock for a smaller bird |
| Last checked | October 18, 2026 |
About it
Giblet gravy is the oldest form of the Thanksgiving gravy, from an era when nothing of the bird was wasted. The giblets simmer while the turkey roasts, so the gravy is built in parallel with the meal it crowns.
Making it
Simmer the giblets in water or stock while the turkey roasts; chop them fine. Make a roux from the roasting-pan drippings, add the giblet stock and pan juices, and simmer smooth. Fold in the chopped giblets off the boil.
Serving it
Passed at the table in a gravy boat over turkey, dressing, and mashed potatoes. It is a holiday gravy first, but diners in New England serve its kin year-round.
Swaps & pairings
Strain it smooth for a modern table, or leave the giblets coarse for the old style. Chopped hard-cooked egg is a Southern addition to the same pot.
More from this region: New England Diners