Alton Brown Turkey Giblet Gravy

This delicious and comforting turkey giblet gravy from Alton Brown is the perfect addition to your holiday feast! Rich, silky, and packed with deep flavor, this easy homemade gravy is made from scratch using turkey drippings, fresh herbs, and a smooth, lump-free thickener.

Recipe Ingredients:

• 1 tablespoon canola oil
• 1 turkey neck, reserved from turkey and cut in half
• 1 turkey backbone, reserved from turkey and cut in half
• 1 set giblets, reserved from turkey
• 1 small onion, quartered
• 1 small carrot, quartered
• 1 stalk celery, quartered
• 1/4 teaspoon kosher salt
• 6 cups water
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 teaspoon whole black peppercorns

Giblet Gravy

• 1 tablespoon all-purpose flour
• 1 tablespoon potato starch
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh sage
• 1/2 teaspoon finely chopped fresh thyme
• kosher salt, to taste
• 1/4 teaspoon freshly ground black pepper

How To Make Turkey Giblet Gravy?

1. Make the Giblet Stock: Heat the oil in a 6.5-quart / 6-litre stockpot over medium heat until shimmering. Add the turkey neck and backbone, sautéing until browned, about 5–6 minutes.
2. Add the Vegetables & Giblets: Stir in the giblets, onion, carrot, celery, and salt. Cook, stirring occasionally, until the vegetables soften, about 4–5 minutes.
3. Add Water & Herbs: Pour in the water, then add the thyme, rosemary, bay leaf, and black peppercorns. Cover and bring to a boil over high heat.
4. Simmer the Stock: Uncover, reduce heat to low, and let simmer until the stock reduces to 3 cups / 720ml, about 1.5 hours.
5. Strain & Reserve Giblets: Strain the stock through a fine-mesh sieve and discard all solids except the giblets. Chop the giblets finely and set aside.

Make the Giblet Gravy

1. Heat the Stock: Pour 2 cups / 480ml of giblet stock into a 4-quart / 4-litre saucepan over medium heat.
2. Make the Flour Slurry: In a jar with a tight lid, combine 1/2 cup / 120ml of cool giblet stock with the all-purpose (plain) flour. Shake vigorously until smooth.
3. Thicken with Flour: Gradually add the flour slurry to the hot stock, whisking constantly. Bring to a boil and cook until slightly thickened, about 3–4 minutes.
4. Make the Potato Starch Slurry: In the same jar, combine 1/2 cup / 120ml of cool giblet stock with the potato starch. Shake until fully dissolved.
5. Incorporate the Second Thickener: Remove the saucepan from heat and let the temperature drop slightly to 190°F / 88°C. Return to low heat and whisk in the potato starch slurry.
6. Season the Gravy: Stir in the chopped rosemary, sage, thyme, salt, and black pepper. Let simmer for 5 minutes to blend flavors. Adjust seasoning if needed.
7. Add the Giblets & Serve: Stir in the chopped giblets, mix well, and serve hot. Keep warm in a thermos until ready to serve.

Recipe Tips

• Brown the Turkey Parts Well : Sautéing the turkey neck and backbone until golden brown adds deep, rich flavor to the stock. Don’t rush this step!
• Use a Fine-Mesh Strainer : Straining the stock removes small bones and bits, making your gravy smooth and silky.
• Shake the Slurry Vigorously : Mix the flour and potato starch with cool stock in a jar and shake hard to prevent lumps in your gravy.
• Let the Gravy Cool Slightly Before Adding Potato Starch : If the gravy is too hot, the potato starch can clump. Let it drop to about 190°F / 88°C before whisking it in.
• Keep It Warm Without Thickening Too Much : Store the gravy in a thermos or over very low heat to keep it smooth and pourable until serving.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover turkey giblet gravy cool to room temperature. Pour it into an airtight container and store it in the fridge for up to 3 days.
• Freeze: Once cooled, transfer the gravy to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the gravy into a saucepan and warm over low heat, whisking constantly to prevent lumps. If it thickens too much, add a splash of broth or water to loosen it.

Nutrition Facts

• Calories: 181
• Total Fat: 10.31 g
• Saturated Fat: 3.2 g
• Cholesterol: 35 mg
• Sodium: 800 mg
• Potassium: 150 mg
• Total Carbohydrate: 11.42 g
• Dietary Fiber: 0.5 g
• Sugars: 1 g
• Protein: 10.57 g

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