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Perfect Turkey Giblet Gravy



  • Giblets, wing tips, and neck
  • Bones from turkey
  • 2 quarts Cold water
  • 1 lg Onion, chopped
  • 2 Ribs, celery, chopped
  • 3 tb Shopped parsley
  • Fat can be poultry fat, oleo Or butter
  • Flour
  • Salt
  • Freshly ground pepper


  1. While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy.
  2. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat.
  3. For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon and/or water).
  4. Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk. If desired, brown fat and flour slightly to give more color and flavor. Remove pan from heat.
  5. Stir in liquid and whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently about 5 minutes.
  6. Correct the salt and pepper to taste.

Makes 8-1/2 cup servings.

Turkey Recipes



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