Southern Giblet Gravy Recipe for Classic Holiday Turkey

An old-fashioned Southern giblet gravy that’s ideal for Thanksgiving turkey but just as comforting any time you crave classic Southern fare.

Southern giblet gravy in a gravy boat. — Southern Giblet Gravy Recipe

While this gravy shines at Thanksgiving and Christmas, it’s equally delicious year-round.

Poured over creamy mashed potatoes or turkey slices, this savory giblet gravy delivers true down-home comfort.

What makes this recipe so yummy

Simple to prepare and a smart way to use the turkey neck and giblets.
A traditional, comforting recipe many grandmothers would recognize.
You can make it in the roasting pan using the turkey drippings for extra depth of flavor.

Groceries you’ll need: Ingredients

Overhead shot of ingredients needed to make a southern giblet gravy recipe with text overlay.

See the recipe card below for exact quantities.

Recipe walkthrough: Instructions

Overview of the steps. For full details, consult the recipe card below.

A pot of water cooking some turkey giblets and a turkey neck. — **Step 1:** Place the turkey neck and giblets in a medium saucepan, cover with water and simmer, covered, for about 2 hours to make a rich broth.

Some cooked turkey giblets in a bowl. — **Step 2:** Remove the meat from the pot and set it aside. Reserve the giblet broth to add flavor or thin the gravy later.

A large skillet with finely diced vegetables and butter. — **Step 3:** In a large skillet, melt butter and sauté finely diced onions, carrots and celery until tender, about 5 minutes.

Flour added to a skillet of cooking vegetables. — **Step 4:** Stir in the flour and cook a few minutes to form a roux.

Slowly pouring chicken broth into a large skillet of cooking vegetables. — **Step 5:** Gradually whisk in chicken or turkey broth, stirring constantly to avoid lumps.

Seasonings added to a skillet of gravy with a bay leaf. — **Step 6:** Add seasonings and a bay leaf, then simmer over medium-high heat for about 15 minutes to develop flavor.

Meat removed from bone and finely diced, on a chopping board. — **Step 7:** Remove the neck meat from the bone, chop it finely and add it to the gravy. Cook an additional 5 minutes.

Meat added to a large skillet. — **Step 8:** Discard the bay leaf and thin the gravy with reserved giblet broth if you prefer a looser consistency.

Hint: For extra depth, substitute some of the broth with pan drippings from your roasted turkey.

Recipe variations and substitute ideas

Thyme – a good alternative if you don’t have poultry seasoning (poultry seasoning contains a lot of thyme).
Rosemary – fresh herbs add a fragrant touch.
Hard-boiled eggs – chopped hard-boiled eggs are a traditional addition in some households.
Garlic – minced garlic gives extra flavor if you like a bolder profile.
Heavy cream – can be used to enrich or slightly thicken the gravy, though the roux usually provides enough body.

Close up side show of a plate of sliced turkey and sides with a giblet gravy poured on top.

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Necessary gear: Equipment

A medium saucepan to make the giblet broth and a large 12″ skillet for the gravy work well. You can also finish the gravy in the turkey roasting pan to capture drippings.

More turkey recipes I think you’ll love

Amish Turkey Stuffing Recipe
Smoked Turkey Injection Recipe
Pellet Grill Smoked Turkey
Cajun Turkey Brine

How to store leftovers

Allow the gravy to cool completely, then refrigerate in an airtight container for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months.

Mel’s kitchen notes

Make the giblet broth a day ahead when possible. Preparing it in advance reduces stress on the day you cook and allows the flavors to meld.

About The Author

Melanie Cagle

Melanie is a professional food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.

Her work has appeared on national outlets and she recently competed on Food Network’s “100 Cooks”.

About Mel

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A delicious looking plate with turkey, mac and cheese and sweet potato casserole with giblet gravy poured over the turkey.

Frequently asked questions: FAQs

What is giblet gravy made of?

A Southern favorite made from the turkey neck and other giblets boiled into a flavorful broth, then combined with a roux, broth and seasonings to create a savory gravy.

How long do you boil the giblets?

Simmering them for about 2 hours develops a rich broth that’s perfect for the gravy or to thin it as needed.

What part of the giblets would you not use?

Most people use all the giblets, but the liver can sometimes add a bitter note, so you may omit it if you prefer.

If you’ve tried this Southern Giblet Gravy or another recipe from the site, tell me in the comments how it turned out — I love hearing from readers!

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