Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.

Jim Romanoff
Source: EatingWell Magazine, November/December 2010




Turkey Giblet Stock


Instructions Checklist
  • To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.

  • To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.

  • Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.

  • Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.

  • Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.


Make Ahead Tip: Prepare turkey giblet stock (Step 1); cover and refrigerate for up to 1 day.

Nutrition Facts

32 calories; protein 0.4g 1% DV; carbohydrates 3.3g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.4g; fatg; saturated fatg; cholesterolmg; vitamin a iu 2.4IU; vitamin c 1.3mg 2% DV; folate 10.1mcg 3% DV; calcium 5.8mg 1% DV; iron 0.2mg 1% DV; magnesium 4.3mg 2% DV; potassium 25.5mg 1% DV; sodium 62.3mg 3% DV; thiaminmg 3% DV.

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Rating: 4 stars
Delicious Gravy This gravy was delicious - my husband even commented on how tasty it was. I halved the recipe and used the giblets from a 5.5 lb chicken instead. I also used gluten-free flour as I am gluten-free. Used the lemon/orange juice substitute as called for and it turned out great. Barely even needed any extra seasoning! Pros: Easy tasty mostly hands off Cons: Stock is time consuming Read More