How to Make Giblet Gravy
Giblet Gravy is a must-have for your Thanksgiving turkey or a Roasted Chicken Dinner. It is savory, meaty and the perfect sauce for mashed potatoes. Read on to learn all of my tricks to perfect giblet gravy.
I’ve been asked to make the gravy at every single holiday meal since I was in my twenties. Why? Because my gravy is the best. 😉
It is very easy and can be made as soon as the bird comes out of the oven. This gravy is perfect for Thanksgiving or Christmas dinner.
What are Giblets?
Giblets refer to the neck bone, heart, liver and gizzard of a bird. They usually come in plastic or paper bags and are generally found in the cavity of the bird.
What You Need
- Giblets: Be sure to buy a turkey or roasting hen that specifies that giblets are included.
- Pan Drippings: One of the secrets to the best gravy is the pan drippings left after roasting the bird.
- Celery: Adds a bright herbal note. Use the smaller inner celery that has lots of leaves. They have the best flavor.
- Carrot: Adds a natural sweetness.
- Onion: Adds the earthy flavor.
- Salt: Be sure to add enough salt to the gravy. It’s what brings out the flavor.
- Pepper: Freshly cracked black pepper is the best choice.
- Cornstarch: Most people use flour to thicken their gravy. Cornstarch is thickens faster and produces a dark, glossy finish.
How to Make It
How to Make the Giblet Broth
Add the giblet parts of the chicken or turkey to a medium saucepan.
Turn the burner on high until it comes to a boil, then reduce it to medium heat and cook for about one hour. Add more water if needed.
Build the Gravy Base
After removing the bird from the roasting pan, pour the juices into a gravy separator or into a measuring cup. Set it aside.
Don’t use a different pan to make the gravy. Use the pan you roasted the bird in. Turn your burner on high. Brown the drippings until they are very dark. The darker the color, the more flavor in your gravy.
Move the pan around so all the drippings brown. Add the pan juices back to the pan. Add water. Scrape up all of the browned bits with a large-tined fork or a metal spatula.
While the drippings are browning, cut up the giblets into small pieces on a cutting board. Pull the neck meat off the bone and chop it too. Add the chopped meat to the pan after scraping the bottom clean. Strain the water in which the giblets were cooked and add it to the gravy.
Thicken the Gravy
Mix the cornstarch with warm water. Stir so there are no lumps left.
Add the cornstarch to the gravy and stir with a fork or whisk until it thickens.
Keep the gravy heated over very low heat, stirring occasionally. Serve hot.
Troubleshooting/ Pro Tips
- If the gravy is too thin, mix a bit more cornstarch with water and add it to the gravy until it reaches your desired consistency. Be sure to continue stirring until it thickens.
- Conversely, if the gravy is too thick, add water and stir it until the consistency is uniform.
- Taste the gravy for salt and pepper before serving.
- Roasted chicken will usually have less juice and the pan won’t be as browned, so adjust the water and thickener as needed.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days. The gravy will thicken up in the fridge but will loosen again when it is reheated
To rewarm the gravy, either microwave it in a microwave-safe bowl for 2 minutes or so, or add it to a small saucepan with a splash of water over medium-low heat.
What to Use This Sauce for?
- Roasted Wild Turkey
- Cornish Game Hens
- Roasted Chicken
Helpful Tools
This classic giblet gravy is the kind of gravy people remember.
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Enjoy. And have fun cooking!
How to make Giblet Gravy
Ingredients
For the Stock
- 1 package giblets
- 1 onion
- 1 carrot
- 2 stalks large stalk celery with leafy tops
- 4 cups water See notes for chicken gravy
For the Gravy
- pan drippings from roasted chicken or turkey
- ¼ cup cornstarch See notes for chicken gravy
- ½ cup water
- 2 teaspoons Kosher Salt
- 1 teaspoon cracked black pepper
Instructions
- Rough chop the onion, carrot, and celery. Add the vegetables to a medium saucepan with about 4 cups of water. Add the giblets. Bring the pan to a boil. Reduce the heat and simmer for about one hour. Once the giblets are cool enough to handle, chop them finely. Pull the meat that you can from the neck. It's hard to get the meat off sometimes. Chop that finely. Set aside.
- Strain the vegetables out of the stock using a fine-mesh sieve. Set aside.
- After your poultry is done roasting, transfer it to a platter to let it rest.
- Use the roasting pan you used to roast the bird in. Pour the juices into a gravy separator or into a measuring cup. The fat will float to the top, and the juice will sink to the bottom. Use a ladle or spoon to remove some of the fat from the top. (You want to leave a little because the fat adds flavor.
- Brown the drippings in the roasting pan over high heat. The browner the better. That makes the flavor. Make sure all of the drippings are brown. Next, add the pan drippings to the roasting pan and scrape off all of the browned bits from the bottom of the pan.
- Add the stock that you drained in step two and the giblets to the pan.
- Mix the cornstarch with warm water. Add it to the pan and continue to stir until the gravy thickens. Season with salt and pepper to taste. Serve hot.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- If the gravy is too thin, mix a bit more cornstarch with water and add it to the gravy until it reaches your desired consistency. Be sure to continue stirring until it thickens.
- Conversely, if the gravy is too thick, add water and stir it until the consistency is uniform.
- Taste the gravy for salt and pepper before serving.
Nutrition
Originally published February 10, 2026.
- Recipe Name: Giblet Gravy
- Type: Sauce
- Main Ingredients: Giblets, pan drippings, celery, carrot, onion, cornstarch
- Prep Time: 15 minutes
- Cook Time: About 1 hour 15 minutes
- Total Time: About 1 hour 30 minutes
- Yield: About 4 cups
- Special Equipment: Roasting pan, whisk, gravy separator
- Great For: Thanksgiving turkey, roasted chicken, mashed potatoes, holiday dinners
