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Sauces & Stuff

Turkey Stock & Giblet Gravy

Have no fear, even without drippings you can make amazing gravy — because what’s Thanksgiving without gravy?! To get a jump start on making it, once you’ve got your giblets and trimmings, make the stock. At this point, strain the stock and chill it, or keep the make-ahead aspect going and whip up the gravy, too. It reheats really well.

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Test Kitchen Tip

The key to gravy that you’ll want to dive into is to start with homemade stock. And adding giblets is a must because the flavor is so much more intense.


For the stock, melt 3 Tbsp. butter in a large pot over high heat. Add reserved backbone, neck, and giblets and cook until brown, stirring occasionally, about 10 minutes; transfer to a plate.

Add celery, onion, carrot, and garlic to pot and cook until onion browns, about 5 minutes.

Deglaze pot with wine, scraping up any brown bits; reduce until nearly evaporated.

Stir in broth, parsley, bay leaf, peppercorns, and browned turkey parts. Bring stock to a boil, then reduce heat to low; simmer 1 hour.

Strain stock, reserving neck and giblets and discarding other solids. Chill stock until ready to use. When neck and giblets are cool enough to handle, remove meat from neck, then discard bones. Mince neck meat and giblets; reserve for gravy.

For the gravy, melt 1 stick butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Whisk in 4 cups Turkey Stock until smooth; bring to a boil and cook 2 minutes. Add minced neck meat and giblets; reduce heat to medium-low and cook 10 minutes more.

Whisk in soy sauce, vinegar, and Kitchen Bouquet; season gravy with salt and pepper.


Adding minced giblets gives the gravy extra turkey flavor. Add more or less according to your preference.

Nutritional Facts

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