Ingredients
Method
- Place the turkey neck, heart, gizzard, onion, celery, carrot, and salt into a medium saucepan. Cover with cold water. Bring to a gentle boil, then reduce to a soft simmer. Cover and cook for 45 minutes.
- Add the turkey liver and continue simmering for 15 more minutes to prevent bitterness.
- Strain the broth into a large bowl and discard the vegetables. Remove meat from the neck bone and finely chop the neck meat, heart, gizzard, and liver. Set aside.
- Pour turkey pan drippings into a measuring cup and let the fat rise. Spoon 3 tablespoons of fat into a saucepan. Add enough reserved broth to remaining drippings to equal 3 1/2 cups total liquid.
- Heat the fat over medium heat. Whisk in flour, salt, and black pepper. Cook while whisking constantly for 3 to 5 minutes until light golden brown.
- Gradually whisk in the 3 1/2 cups of broth mixture. Continue stirring until the gravy thickens and coats the back of a spoon.
- Stir in the chopped giblets and simmer gently for a few minutes. Adjust seasoning to taste and serve warm.
Notes
For a traditional Southern variation, stir in 2 finely chopped hard-boiled eggs just before serving. To make gluten-free, substitute a 1:1 gluten-free flour blend or use a cornstarch slurry. For a low-carb option, use a small pinch of xanthan gum instead of flour. Gravy can be made up to 2 days in advance and reheated gently with a splash of broth if needed. Freeze for up to 3 months in an airtight container.