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Active Time
30 min
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Total Time
3 1/2 hr
We used what the turkey has to offer to create a base for theperfect gravy.
Ingredients
Makes 4 cups
Step 1
Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
Step 2
If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.
Step 3
If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
Pressure cooker option:
Step 4
Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.
Stock can be chilled, covered, 3 days, or frozen 3 months.
Leave a Review
Reviews (5)
Back to TopThis is basically my mother-in-law's mother's recipe, probably going back to the late 1800s. I have been making this gravy for decades and family, far and wide, consider it to be they ONLY gravy worthy of Christmas dinner. Too often hard to find turkeys with the giblets included...sadly.
Klaus Schroeder
London Ontario Canada
11/19/2022
I have used this recipe to make gravy since 2012. People rave about my gravy. I've seen some recipes that call for chicken broth in addition to water. First, I don't want my turkey stock tasting like chicken; second, why would I make broth in order to make stock. Makes no sense. Just use this recipe. It is perfection!
Anonymous
12/22/2021
This has better flavour when made with chicken stock (or turkey stock if you have it) instead of water. It will definitely raise the bar for your gravy.
geekspice
NYC
11/22/2009
I have never made turkey giblet stock before so I am not quite sure how to rate this recipe. However, this Thanksgiving was the first time that I have ever received rave reviews on my gravy!
Anonymous
Toronto
10/25/2007
Wonderful, I think it was the key to making the much raved about gravy.
jmarnow
Atlanta, GA
12/3/2006
I made this to add to the gravy and the gravy was devine - the best gravy I've ever tasted. Only issue I had was I only ended up with 1 cup of stock so I added 1 cup of chicken broth and 1 cup of water and used that to make the gravy. Next time I'll put the heat on the lowest possible setting so it doesn't evaporate away so much...
Anonymous
Huntington Beach, Ca
11/25/2006
