Stress-Free Make-Ahead Giblet Gravy in 3 Simple Steps

There’s something magical about waking up on Thanksgiving morning knowing my make-ahead giblet gravy is already done and waiting in the fridge. No last-minute panic, no juggling pots while the turkey roasts—just rich, savory gravy ready to warm up when the big moment arrives. I learned this trick the hard way after one too many holiday meltdowns, trying to wrangle giblets while family members “helped” by sampling everything in sight. Now? I make this gravy two days before, when the kitchen is still peaceful, and my secret ingredient (a splash of the turkey’s pan drippings when reheating) makes everyone think I whipped it up fresh that day. Trust me, once you try this method, you’ll never go back to the gravy-stress spiral!

Why You’ll Love This Make-Ahead Giblet Gravy

This isn’t just any gravy—it’s your secret weapon for stress-free holidays. Here’s why it’s become my non-negotiable:

• Time-saver extraordinaire: Make it days before while you’re calm, then simply reheat when the turkey comes out. No more frantic whisking while guests hover!
• Deep, rich flavor: Those giblets and slow-simmered broth create a savory depth store-bought versions can’t touch. (My uncle swears it tastes like “Thanksgiving in a spoon.”)
• Crazy versatile: Beyond turkey, it transforms mashed potatoes, dressing, even next-day sandwiches into something special.
• Foolproof texture: Unlike last-minute gravies that can break or lump, this one reheats beautifully—just stir in a splash of broth if needed.

Once you taste that first silky, savory bite, you’ll understand why I make a double batch every year!

Ingredients for Make-Ahead Giblet Gravy

Gather these simple ingredients – most are probably already in your kitchen! The magic happens when these humble bits transform into something extraordinary. Here’s exactly what you’ll need:

• 1 turkey or chicken giblet set (that’s the heart, liver, gizzard, and neck – don’t skip any, they each add unique flavor!)
• 4 cups water (filtered if your tap water has strong taste)
• 1 small onion, chopped (no need to be perfect, we’re straining it later)
• 1 stalk celery, chopped (leaves included for extra aroma)
• 1 carrot, chopped (peeled or scrubbed well)
• 2 sprigs fresh thyme (or ¼ tsp dried if that’s what you’ve got)
• 1 bay leaf (the secret whisper of flavor)
• 4 tablespoons unsalted butter (the good stuff – it makes a difference!)
• 4 tablespoons all-purpose flour (spooned and leveled, not packed)
• Salt and pepper to taste (I’m generous with the pepper)

Pro tip: Ask your butcher for extra necks if you can – they add incredible richness to the broth!

How to Make Make-Ahead Giblet Gravy

Now for the fun part! I’ve made this gravy dozens of times, and these simple steps yield perfect results every time. Just follow along – I’ll warn you about all the little tricks I’ve learned through trial and error over the years.

Step 1: Simmer the Giblets

First, toss those giblets (yes, even the weird-looking neck!) into a medium pot with the water, onion, celery, carrot, thyme, and bay leaf. Bring it to a gentle bubble over medium heat – we’re not boiling here, just a happy little simmer. You’ll see some foamy stuff rise to the top in the first 10 minutes – that’s just impurities. Skim them off with a spoon for a clearer broth. Let it all bubble away for about an hour – the liquid should reduce by about a third, concentrating all that delicious flavor.

Step 2: Prepare the Roux

While the broth simmers, melt your butter in another saucepan over medium-low heat. Sprinkle in the flour and grab your whisk – this is where the magic happens! Stir constantly for about 2 minutes until the mixture turns a light golden color and smells nutty. Don’t walk away – burned roux is heartbreaking (trust me, I’ve been there). If you see any dark spots forming, lower the heat immediately!

Step 3: Combine and Thicken

Strain your beautiful giblet broth into a measuring cup (save those cooked giblets!), then slowly pour about 1/2 cup of hot broth into the roux while whisking like crazy. Once it’s smooth, add another 1/2 cup and repeat. This gradual addition prevents lumps better than anything else I’ve tried. Keep adding the broth in stages until it’s all incorporated. Now chop those reserved giblets finely and stir them in – don’t skip this! They add incredible texture. Let the gravy bubble gently for 5-10 minutes until it coats the back of a spoon. Too thick? Add water a tablespoon at a time. Too thin? Simmer longer or mix 1 tsp each butter and flour and whisk it in.

See? Not scary at all! Now just taste and adjust the salt and pepper, then let it cool before storing. The flavors will only get better as it sits in the fridge.

Expert Tips for Perfect Make-Ahead Giblet Gravy

After years of gravy triumphs (and a few disasters), here are my can’t-live-without secrets:

• Strain like a pro: Pour the broth through a fine-mesh sieve lined with cheesecloth for silky smooth gravy – those little bits you miss now become unpleasant surprises later!
• Thickness tweaks: If it thickens too much in the fridge (it happens!), whisk in warm turkey drippings or broth when reheating – start with 1 tablespoon at a time.
• Flavor booster: Let the gravy sit overnight – those giblet flavors deepen beautifully. I always sneak a taste straight from the fridge (don’t judge me).

Remember: great gravy is all about adjusting as you go – trust your instincts!

Storage and Reheating Instructions

Here’s the beauty of make-ahead gravy – it actually gets better with time! Store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it gently over low heat, stirring frequently. If it’s thickened up in the fridge (totally normal), just whisk in a splash of warm broth or turkey drippings until it’s silky smooth again. Pro tip: Never microwave it – that’s how you end up with lumpy gravy and regrets!

Make-Ahead Giblet Gravy Variations

One of my favorite things about this gravy is how easily it adapts to whatever flavor twist you’re craving! Here are my go-to variations when I want to mix things up:

• Mushroom magic: Sauté 8oz sliced creminis in the butter before making the roux – their earthy flavor pairs perfectly with the giblets.
• Drippings delight: Replace 1 cup water with turkey pan drippings when making the broth for extra richness (just strain well).
• Herb explosion: Add a sprig of rosemary or sage to the simmering broth – remove before straining for just a whisper of flavor.
• Sherry splash: Stir in 2 tablespoons dry sherry when reheating – it adds incredible depth to the finished gravy.

Don’t be afraid to get creative – some of my best gravy moments have come from happy accidents! If you enjoy savory sauces, you might also like this homemade mushroom gravy recipe.

Serving Suggestions for Make-Ahead Giblet Gravy

This gravy is the ultimate team player! Of course it’s heavenly on roasted turkey, but don’t stop there. Pour it over fluffy mashed potatoes, spoon it onto buttermilk biscuits (my weakness!), or use it to revive next-day turkey sandwiches. I’ve even caught my husband eating it straight from the gravy boat with a spoon – no judgment here!

Make-Ahead Giblet Gravy FAQs

Over the years, I’ve gotten so many questions about this gravy – here are the ones that pop up most often with my tried-and-true answers:

• Can I freeze giblet gravy? Absolutely! Pour cooled gravy into freezer-safe containers (leave ½ inch space for expansion) and freeze up to 1 month. Thaw overnight in the fridge before reheating gently on the stove.
• Help! My gravy is too thin – what now? No panic needed! Either simmer it 10-15 minutes longer to reduce, or make a quick “slurry” by mixing 1 tsp each softened butter and flour, then whisking it in bit by bit until thickened.
• What if I don’t have fresh herbs? Dried work in a pinch – use ¼ tsp dried thyme instead of fresh sprigs. The bay leaf is non-negotiable though – it’s the flavor backbone!

See? Even gravy emergencies have easy fixes – you’ve got this! For more holiday side dish inspiration, check out these recipes for sweet potato casserole with marshmallows.

Nutritional Information

Let’s be real – nobody counts calories on Thanksgiving! But if you’re curious, here’s the general nutritional breakdown per 1/4 cup serving (remember, estimates vary based on ingredients and brands): roughly 80 calories with 5g of that glorious butterfat, 1g of natural sugars from the vegetables, and 4g of protein from those nutrient-packed giblets. The sodium can creep up depending on how generously you season, so taste as you go. My philosophy? When it comes to holiday gravy, savor every rich, delicious spoonful – we’ll worry about salads in January! For general guidance on safe food handling, especially when dealing with poultry products, consult resources like the U.S. Food and Drug Administration.

If you are looking for other ways to use up leftover turkey, consider making a batch of chicken and rice soup, substituting turkey meat.

Stress-Free Make-Ahead Giblet Gravy in 3 Simple Steps

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and flavorful gravy made with giblets, perfect for holiday meals. Prepare it ahead to save time.

• Author: Cole Bennett
• Prep Time: 10 mins
• Cook Time: 1 hour 10 mins
• Total Time: 1 hour 20 mins
• Yield: 4 cups 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 turkey or chicken giblet set (heart, liver, gizzard, neck)
• 4 cups water
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Place giblets, water, onion, celery, carrot, thyme, and bay leaf in a pot. Simmer for 1 hour.
2. Strain the broth and chop the giblets finely.
3. Melt butter in a saucepan. Add flour and cook for 2 minutes.
4. Gradually whisk in the broth. Bring to a simmer.
5. Add chopped giblets. Cook until thickened.
6. Season with salt and pepper.

Notes

• Store in the fridge for up to 3 days.
• Reheat gently before serving.
• Adjust thickness with water or broth if needed.

Nutrition

• Serving Size: 1/4 cup
• Calories: 80
• Sugar: 1g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 45mg