21 Reviews of Turkey Giblet Gravy

From: spaceace

On Dec 25, 2002

I sauteed the giblets and vegetables before adding water to bring out the flavors, and discarded the giblets after the gravy was done instead of using it, but it turned out to be a rich, creamy gravy that everyone enjoyed! Great recipe!

From: TOOLBELT DIVA

On Oct 12, 2005

Derf, the giblets were removed from the bird, (neck, gizzard, heart and liver) and your recipe for preparation followed. The giblets were simmering while turkey baked when the 18 lb. organic turkey was cooked the little red button popped out and I knew it was time to prepare the gravy. Because of the size of the bird, Derf, I had quite a lot of juice for gravy. You see I cooked the turkey in a very large LOOK cooking bag. It cuts cooking time by half, and the meat is ever so tender and moist. These juices were added to your recipe which resulted in about 2 quarts of gravy. Because I had added a handful of dried cranberries to the turkey, prior to roasting, during the cooking process the cranberries transferred to the sauce. What a tasty flavour ensued... A beautiful colour, with the tartness of cranberries sweetened by the natural organic juices of the turkey, made for a wonderful, blend. .... As it happened there was plenty of turkey and chicken left overs. What better way to use up left overs than with good rich, tasty, creamy gravy..... (I use half and half as a liquid to thicken turkey gravy). As you instructed, Derf, the gravy was indeed the last thing served because it was very hot.

From: Chef RickC

On Nov 25, 2005

This was the most awesome giblet gravy I've ever made. Everybody loved it. I like a lot of gravy for leftovers so I used the water that I had cooked the giblets in to add volume. I would have never thought of pureeing the pan drippings and giblets but it gave the gravy soooo much flavor. Thank you for this great recipe.

From: Chef AprilAllYear

On Nov 30, 2005

I've always hated tossing out the giblets, but never had giblet gravy before. And, I confess — I haven't made the gravy in at least 5 years because of earlier flops. However, I figured I'd give it a try in spite of my husband's doubtful looks. Drum roll please ... DELICIOUS. And plenty, for once! And, did I mention DELICIOUS? Thank you for our new "family recipe" for giblet gravy.

From: Northern_Reflectionz

On Oct 10, 2005

My mother ALWAYS made this gravy for Thanksgiving and Christmas....however, the giblets, heart and neck were removed from the final product so the family cat could have a wee taste of the holidays too!

From: TheDaintyDragonfly

On Dec 25, 2005

First time making a gravy from scratch....WONDERFUL!! Will use this for all our holiday meals!! THANK YOU!!!

From: Vitameatavegamin Girl

On Sep 17, 2006

Well, I made this gravy for everyone else because I'm not a fan of it, but I had to try this out since I'd done all the work. It was delicious! My family said it's some of the most flavorful gravy they've ever had. I may end up eating gravy afterall...as long as I make it using this recipe! The only thing I did differently was that I didn't blend the turkey giblets- I just threw them out after simmering for 2 & 1/2 hours because I couldn't stand the thought of consuming gravy that contained chopped up liver and gizzard! Still came out wonderful! Oh, I also used a blend of cornstarch and water to thicken it because the flour wasn't working as well. Thank you so much for posting!

From: m robert

On Oct 8, 2006

Very nice gravy. Never could find a use for the giblets before. As with some others I did remove them from broth prior to finishing gravy. I also used a crock pot, to simmer the giblets, (in order to free space on top of the stove). Crock pot on high for 4-5 hrs. Thanks Derf.

From: Pixang

On Nov 21, 2006

Will make it again this Thankgiving!

From: Cathee B.

On Nov 24, 2006

Very good gravy. I did it a little different. I cooked and thickened my gracy stove top! Thanks!