Classic Turkey Giblet Gravy

turkey giblet gravy in a gravy boat

The Spruce Eats / Maxwell Cozzi

Prep: 10 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 30 mins
Servings: 8 to 10 servings
Yield: 3 1/2 to 4 cups
Nutrition Facts (per serving)
124 Calories
7g Fat
4g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 124
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 210mg 70%
Sodium 144mg 6%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 11g
Vitamin C 0mg 2%
Calcium 17mg 1%
Iron 2mg 9%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic turkey gravy recipe is made right alongside a roasting turkey. The neck is used to make a simple turkey stock, and the rich gravy is finished with fresh chopped sage and those delicious browned bits from the roasting pan.

Pour this delicious gravy on slices of turkey, mashed potatoes, and stuffing; and if there are any leftovers, use it in a turkey stuffing casserole or on open-faced hot turkey sandwiches.

"The turkey gravy was smooth and rich in flavor, and I loved the addition of fresh sage. I used chicken stock to simmer the giblets and drippings for the gravy. Instead of discarding the giblets, you could chop the meat and add it to the gravy. " —Diana Rattray

Classic Turkey Gravy/Tester Image
A Note From Our Recipe Tester


  • 5 cups water (or chicken stock for a richer flavor)

  • 1 turkey neck, heart, and gizzard from inside the turkey (most giblets, but not the liver)

  • 1/2 medium onion, coarsely chopped

  • 1 bay leaf

  • 1/4 cup reserved fat from roasting pan, or melted unsalted butter

  • 1/3 cup all-purpose flour

  • 1 tablespoon finely chopped fresh sage

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Turkey gravy ingredients gathered

    The Spruce Eats / Maxwell Cozzi

  2. To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 2 hours.

    turkey giblets in water simmering in a pot

    The Spruce Eats / Maxwell Cozzi

  3. Strain and reserve the turkey stock. Finely chop the giblets (neck meat, heart, and gizzard) and set aside.

    turkey stock strained from giblets in a bowl

    The Spruce Eats / Maxwell Cozzi

  4. When the turkey is done roasting, carefully remove it from the pan, and transfer it to a serving platter to rest, loosely cover with foil. Remove the fat from the roasting pan.

    reserved turkey fat in a small bowl

    The Spruce Eats / Maxwell Cozzi

  5. Put the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes. Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the roasting pan, those can be added also for extra flavor.

    gravy simmering and thickening over stove top in pot

    The Spruce Eats / Maxwell Cozzi

  6. Reduce the heat and simmer the gravy for about 10 to 15 minutes.

    thickened gravy simmering over stove in a pot

    The Spruce Eats / Maxwell Cozzi

  7. Strain out the vegetables, if used, add the reserved giblets and sage, and season to taste with salt and pepper.

    finished gravy with herbs added over stove in pot

    The Spruce Eats / Maxwell Cozzi


  • If the gravy isn't as thick as you like after it has simmered for 10 to 15 minutes, make a slurry with 1 tablespoon of cornstarch (or flour) and 1 to 2 tablespoons of water and mix until smooth. Add the slurry mixture to the simmering gravy and continue to cook for 1 to 2 minutes.
  • If your gravy seems a little lumpy, strain it through a fine mesh sieve before adding the sage.

Recipe Variations

  • Omit the chopped giblets from the gravy, if desired.
  • Add other fresh herbs to the gravy—thyme, parsley, and chopped rosemary are good choices.
  • For gluten-free turkey gravy, thicken it with gluten-free cornstarch instead of flour.

How to Store Turkey Gravy

  • Refrigerate leftover turkey gravy in an airtight container for up to 4 days.
  • To freeze, transfer the cooled gravy to resealable freezer bags and freeze it for up to 4 months. Defrost frozen gravy in the refrigerator for a few hours or overnight.
  • Reheat gravy slowly in a saucepan over low heat while stirring frequently.

How can I use leftover gravy?

Add leftover gravy to a turkey and vegetable hash.

Use turkey gravy to moisten a turkey meatloaf or meatballs.

Use the gravy on your disco fries or poutine instead of brown gravy.

Make a classic open-face turkey sandwich with leftover warmed gravy.