Homemade Turkey Gravy With Drippings

Homemade turkey gravy starts with the golden drippings from your roasted turkey, and I add a simple giblet broth to give it that taste of the holidays at Grandma’s house. My mother made it this way, Jim’s mother made it this way, and now I make it in my own kitchen every single year.

I have always believed a good gravy is what makes a turkey feel special. Spoon it over a pile of mashed potatoes and the plates empty fast. That first bite is home.

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This is an old fashioned turkey gravy that starts with the rich drippings from your roasted turkey. It comes together while your bird is resting, and it uses cornstarch instead of flour for a smooth, clear finish.

I have discovered over the years that the giblet broth is the secret. It is the little step both our mothers never skipped, and it is what makes this gravy taste like Thanksgiving at Grandma’s house.

Why You’ll Love This Recipe

• It uses the giblets and drippings you already have, so nothing goes to waste.
• The cornstarch makes a smooth, clear gravy with no lumps and no floury taste.
• It is naturally gluten free, which is wonderful when you have family with sensitivities.
• It comes together in about ten minutes while your turkey rests.
• It is a real family tradition, passed down from two grandmothers who knew their way around a holiday kitchen.

The Family Story Behind This Giblet Gravy

Both my mother and Jim’s mother made their turkey gravy the exact same way. Jim’s mom started making this with flour, but both boiled the giblets for a rich turkey broth.

While the turkey roasted in the oven, they would boil the giblets and the neck in a pot of water for about thirty minutes on low. That giblet broth became the heart of the gravy along with the drippings from the pan the turkey roasted in.

After the giblits where cooked, our moms would cool off the giblets and let us kids eat them. We thought they were the best part.

I will be honest, I do not do that anymore, but the memory still makes me laugh. When I make this gravy now, I feel both our mothers standing right there with me.

What Makes This a Clear Turkey Gravy

This is a cornstarch turkey gravy, which means it turns out clear and glossy instead of thick and cloudy.

You can absolutely make this same gravy with flour if that is what you grew up with. Flour gives you a more opaque, creamy looking gravy.

I like cornstarch because it keeps the gravy silky, it never tastes pasty, and it is naturally gluten free. Both ways are delicious, so you really cannot go wrong.

Ingredients You’ll Need

• Turkey giblets and neck (the little packet tucked inside your turkey)
• Water, for boiling the giblets into broth
• Pan drippings from your roasted turkey
• Cornstarch
• Cold water, for the cornstarch slurry
• Salt and pepper, to taste

Ingredient Notes and Substitutions

• Giblets and neck: These come in a small packet inside your raw turkey. Make sure to pull it out before you roast the bird.
• Pan drippings: These are the golden juices left in the bottom of your roasting pan. They carry all that rich turkey flavor.
• Cornstarch: This is what keeps the gravy clear and gluten free. You also have the option to use all purpose flour for a more opaque gravy.
• Turkey broth: If your giblets did not make quite enough liquid, add a little store bought turkey or chicken broth to stretch it.
• Salt and pepper: Taste as you go. Your drippings already carry salt, so add slowly.

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Equipment Needed

• Small saucepan for boiling the giblets
• Larger saucepan for the gravy
• Whisk
• Small bowl for the cornstarch slurry
• Measuring spoons and cups
• Fine mesh strainer (optional, for a very smooth gravy)

How to Make Homemade Turkey Gravy With Giblets

1. Boil the giblets. While your turkey roasts, add the giblets and neck to a small saucepan and cover them with water. Let them boil gently for about thirty minutes. Pro tip: Start this when your turkey has about an hour left so the broth is ready when you are.
2. Save your drippings. Once you take the turkey out of the oven, pour the drippings from the roasting pan into a larger saucepan. This is the flavor base for your gravy.
3. Combine the broth and drippings. Add the giblet broth to the saucepan with the drippings. If you want to use the giblets like our mothers did, chop them up and add them in too. Bring everything to a gentle boil. Pro tip: Skim off any extra fat floating on top if you like a lighter gravy.
4. Mix the cornstarch slurry. In a small bowl, whisk 3 tablespoons of cornstarch into 1/2 cup of cold water. Stir until it is completely smooth with no lumps. Pro tip: Always use cold water. Warm water makes the cornstarch clump.
5. Thicken the gravy. Slowly pour the slurry into the boiling broth while you whisk. Keep whisking until the gravy thickens to the consistency you love. Pro tip: Add it a little at a time. You can always add more, but you cannot take it back out.
6. Season and serve. Add salt and pepper to taste, give it one more stir, and pour it into your favorite gravy boat. Serve it warm over turkey and mashed potatoes.

Susan’s Tips and Tricks

• Make sure to start your giblet broth early so it has time to build flavor. Thirty minutes is the minimum, but a little longer never hurts.
• If your gravy gets too thick, just whisk in a splash of warm broth until it loosens back up.
• If it is too thin, mix up a tiny bit more slurry and stir it in slowly. You are in control the whole time.
• Trust me on this one, taste before you salt. The drippings do a lot of the work for you.

What to Eat With This Recipe

This gravy was born for a holiday table. Pour it over creamy mashed potatoes, roasted turkey, and warm stuffing. It is also wonderful the next day over leftovers. We love it spooned over a turkey sandwich or a plate of biscuits.

Here are a few of my family favorites to serve alongside it:

• Creamy Mashed Potatoes
• Saltine Cracker Turkey Stuffing Old-Fashioned Thanksgiving
• Sweet Potato Casserole

Frequently Asked Questions

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Recipe Card

Description: A clear, glossy homemade turkey gravy made the old fashioned way with giblets, drippings, and a smooth cornstarch slurry. It is naturally gluten free and comes together in about ten minutes while your turkey rests.

Ingredients

• Giblets and neck from 1 turkey
• 4 cups water, for boiling the giblets
• Pan drippings from 1 roasted turkey (about 1 to 2 cups)
• 3 tablespoons cornstarch
• 1/2 cup cold water
• Salt and pepper, to taste

Instructions

1. While the turkey roasts, boil the giblets and neck in water for about 30 minutes to make a broth.
2. Remove the turkey and pour the pan drippings into a larger saucepan.
3. Add the giblet broth to the drippings. Chop and add the giblets if you like. Bring to a gentle boil.
4. Whisk 3 tablespoons cornstarch into 1/2 cup cold water until smooth.
5. Slowly whisk the slurry into the boiling broth until the gravy thickens.
6. Season with salt and pepper and serve warm.

Notes

For more gravy, make a second small slurry of 1 tablespoon cornstarch to 3 tablespoons cold water and stir it in slowly. To make it ahead, prepare the giblet broth up to one day in advance. For a flour gravy, whisk 1/4 cup flour into the drippings before adding the broth for a more opaque finish.