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Syd's Turkey Gravy



  • Turkey giblets
  • Water, cold
  • 1 tsp. Salt
  • 2 c Turkey drippings
  • 1/2 c Flour


  1. While the turkey is roasting, put the giblets in a pretty large pot with lots of water and a little salt. Bring them to a boil and let them simmer until done. After you remove the turkey from the roaster, there should be lots of juices in there that have accumulated during roasting. Pour this into a bowl and skim the fat off, then put the de-fatted drippings back into the pan.
  2. Add some of the liquid from cooking the giblets if needed to make 2 c. Whisk flour into it, and simmer while it thickens. Scrape up all of the "goodies" from the bottom of the pan to make the gravy extra-flavorful. If it gets too thick, you can add more liquid. If it isn't thick enough, add more flour and continue to whisk it, to keep out most of the lumps.
  3. You can chop up the giblets, finely and add them to the gravy as it is almost done - just to heat them through. If you have to add something because the color is not what you would like, a dash of Kitchen Bouquet will do it - not much.

Turkey Recipes



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