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Turkey Giblet Gravy

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This classic turkey giblet gravy is the definitive accompaniment to a traditional roast dinner, offering a depth of flavour that shop-bought versions simply cannot match. By using the savoury drippings and caramelised bits from the roasting pan, you create a silky, rich sauce that celebrates every part of the bird. The addition of finely chopped giblets provides a rustic texture, though these can be left out if you prefer a perfectly smooth finish.

As a dairy-free option, this recipe relies on the natural turkey fats and a well-cooked roux to achieve its glossy consistency. It is an essential skill for any home cook looking to elevate their festive centrepiece or Sunday roast. Prepare the stock in advance to keep things simple on the day, leaving you to focus on achieving that perfect, lump-free consistency while the turkey rests.

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Ingredients for Turkey Giblet Gravy

  • Roasting pan with juices from a (14- to 16-pound) roast turkey

  • Unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 60ml 950ml hot turkey giblet stock

  • 60ml plain flour

  • Reserved cooked giblets (optional), finely chopped

How to make Turkey Giblet Gravy

Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 60g reserved fat, add melted butter.

Straddle roasting pan across 2 burners. Add 240ml giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 725ml giblet stock.

Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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