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No-Drippings Giblet Gravy

No turkey drippings? No problem! You won't be able to tell the difference with this No-Dripping Giblet Gravy.
5 from 1 vote


  • Whole turkey thawed
  • Turkey giblets - neck heart, and gizzard
  • 1 stalk celery with leaves roughly chopped
  • 1 small onion quartered
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • salt to taste
  • black pepper to taste


  • Thaw turkey and remove giblets. Discard liver; refrigerate rest of giblets until ready to use.
  • Put giblets, celery, and onion in large saucepan. Cover with water (at least 3 cups). Bring to a boil, then simmer, covered, over low heat for 90 minutes.
  • Remove giblets, set aside to cool. Strain broth. Discard vegetables and reserve broth.
  • When giblets are cool enough to handle, dice heart and gizzard. Pull meat off neck and dice.
  • In a saucepan, heat butter until melted and bubbly. Whisk in flour to form a paste.
  • Add 2 cups of reserved broth, salt, and pepper. Cook, stirring continuously, over medium heat until gravy has thickened and is bubbly.
  • Stir in diced giblets, heat through.
  • Serve warm.
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