Classic Turkey Giblet Gravy

Classic turkey gravy recipe

The Spruce / Victoria Heydt

Prep: 10 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 30 mins
Servings: 20 servings
Nutrition Facts (per serving)
62 Calories
4g Fat
2g Carbs
5g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 62
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 105mg 35%
Sodium 43mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 1mg 4%
Potassium 42mg 1%
*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 gravy recipe is finished with those delicious browned bits from the roasting pan.

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


  • 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, chopped

  • 1 bay leaf

  • 4 tablespoons reserved fat from roasting pan, or melted butter

  • 1/3 cup all-purpose flour

  • 1 tablespoon chopped fresh sage

Steps to Make It

  1. Gather the ingredients.

    Ingredients for classic turkey gravy

    ​The Spruce / Victoria Heydt

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

    add the water, turkey neck, heart, gizzard, onion, and bay leaf

    ​The Spruce / Victoria Heydt

  3. Turn off, strain, and reserve turkey stock.

    Strain and reserve turkey stock

    ​The Spruce / Victoria Heydt

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

    remove turkey and the fat from the roasting pan

    ​The Spruce / Victoria Heydt

  5. Put 4 tablespoons of the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes.

    Add flour

    ​The Spruce / Victoria Heydt

  6. 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 pan, those can be added also for extra flavor.

    Add turkey stock

    ​The Spruce / Victoria Heydt

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

    Simmer gravy

    ​The Spruce / Victoria Heydt

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

    Strain out vegetables

    ​The Spruce / Victoria Heydt

  9. Serve hot alongside the turkey.

    Gravy boat with ladle

    The Spruce / Victoria Heydt