Here’s a simple method to make a rich, flavour-packed turkey gravy using the giblets and neck that come with your bird:
🦃 Ingredients
Turkey giblets (heart, gizzard, neck — not the liver)
1 onion, quartered
1 carrot, roughly chopped
1 stick of celery, roughly chopped
1 bay leaf
A few peppercorns
1 small sprig of thyme (optional)
1 litre (about 4 cups) cold water
2 tbsp butter (or turkey fat from the roasting tin)
2 tbsp plain flour
Salt and pepper to taste
A splash of white wine or sherry (optional)
🍲 Method
Make the giblet stock:
Place the giblets (except the liver), neck, onion, carrot, celery, bay leaf, peppercorns and thyme in a saucepan.
Cover with about 1 litre of water.
Bring to a gentle boil, then reduce heat and simmer for 1½ to 2 hours, skimming any scum from the surface.
Strain through a sieve and discard the solids.
You can make this stock a day ahead and chill it.
Make the gravy base:
After roasting your turkey, pour the juices from the roasting tin into a jug and let the fat rise to the top.
Skim off most of the fat (save about 2 tbsp for the roux).
Place the roasting tin on the hob over medium heat and add the butter or reserved fat.
Build the gravy:
Sprinkle in the flour and stir continuously for 1–2 minutes to make a roux.
Gradually whisk in the hot giblet stock (and wine if using), scraping up all the tasty brown bits from the tin.
Simmer gently for 5–10 minutes, stirring until thickened to your liking.
Finish and season:
Taste and adjust seasoning with salt and pepper.
For extra richness, you can stir in a knob of butter or a spoonful of cranberry sauce before serving.