Last Updated on November 16, 2023 by Carne Diem
Jump to RecipeLast year we decided to do things a little different with our Thanksgiving turkey gravy, and we may never go back. We decided to take a classic Southern-style giblet gravy but take it to the next level by smoking the giblets first. The result was a one-way ticket to flavor town, and possibly the best gravy I have ever tried.
Table of contents
Making Homemade Southern Giblet Gravy
To make this smoked giblet gravy recipe you will need the giblets from one turkey, turkey or chicken stock, and some fresh herbs like sage, thyme, and rosemary.
You will also need some cornstarch or flour to thicken the gravy.
Cooking giblets for gravy
Our favorite way to make this smoked turkey gravy is to smoke the giblets. Often, we are smoking our turkey anyway, so we just throw the giblets on our smoker along with the turkey. We prefer to smoke the turkey neck along with the giblets as well to add some of the collagen to the turkey stock which helps with thickening the Southern turkey gravy. In general, you only need to smoke the giblets for the Southern giblet gravy recipe for about an hour before they are ready to go into the rest of the gravy.
Place the giblets in a foil pan along with the half of the herbs, 2 cloves garlic, and 2 cups of turkey stock. We typically then place the foil pan beneath the turkey we are smoking to catch any additional drippings from the smoked turkey. Alternatively, you can just smoke the giblets for about an hour, by placing them directly of the grate. For this recipe we made the giblet gravy with black garlic, but you can use regular garlic as well.
Make the turkey stock with the smoked giblets
Once you have smoked the giblets, it is time to make the smoked gravy.
To make the turkey stock for this giblet gravy recipe add the smoked giblets and turkey neck to a small pot or sauce pan along with about 2 cups of water or turkey stock. Reserve the liquid and turkey drippings from the pan the giblets were smoked in. Bring the liquid to a boil, then reduce to a simmer and add the herbs and garlic. Cover and simmer for about 1 hour.
Finishing the Smoked Giblet Gravy
Remove the neck and giblets from the turkey gravy stock. If desired, you can finely chop the smoked giblets and return them to the gravy or you can omit them for a smoother gravy. Discard the turkey neck or use to make more turkey stock. Add in the turkey stock/turkey drippings and stir to combine.
Thickening the Southern gravy
To thicken the turkey neck and giblet gravy you can make a roux or use a thickening agent like cornstarch or flour.
Thickening with a flour slurry
To make a flour slurry add about 2 tablespoons of flour to about ¼ cup cold water. Mix to combine well. Add the slurry to the gravy a little at a time, stirring frequently between additions, until you get your desired consistency.
Thickening with cornstarch
To thicken the giblet gravy with cornstarch, mix about 2 tablespoons of cornstarch with 2 tablespoons of cold water, and mix well to combine. Add gradually to the gravy mixing well between additions, until your gravy is the desired consistency.
Thickening gravy with time and heat
The gravy will also gradually thicken if kept at a low heat and stirred occasionally. It should be noted, that with this method, the flavors will be stronger, and the gravy may end up saltier.
Be sure to check out more of our favorite seasoning and sauce recipes:
- Malbec Sauce For Steak
- Best Alabama White BBQ Sauce
- Stout Sauce for Steak
- Zesty Pizza Sauce
- Tzatziki Sauce
- Best Homemade Cajun Seasoning
- Quick and Easy Burger Seasoning
- Authentic Peruvian Green Sauce: Aji Verde
This smoked neck and giblet gravy pairs perfectly with your Thanksgiving turkey, whether it be our Apple Cider Brined Turkey or a quick and easy smoked turkey breast. Serve alongside other holiday favorites like our Holiday Stuffing with Truffle Sausage, Christmas Salad With Chestnuts and Cranberry Balsamic Vinaigrette, and Grilled Apple Cranberry Salad.
Frequently Asked Questions
Giblets are the edible organs of fowl such as turkey and chicken. They include the heart, gizzards, and liver. Often, they are stored in the cavity of store-bought turkey along with the neck and are fantastic for making stock or gravy.
If your gravy becomes to thick, add a little additional warm stock to the gravy, about 2 tablespoons at a time, and stir until desired consistency is reached.
According to U.S. Wellness Meats, chicken gizzards are one of the most nutritional complete portions of the turkey or chicken, as they are high in protein and low in fat. Other giblets are high in vitamins like B12 and high in Zinc and iron.
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📖 Recipe
Southern Style Turkey Gravy with Smoked Giblets
Ingredients
- Giblets from 1 turkey
- 4 Cloves Garlic
- 8 Leaves Sage
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 4 Cups Turkey Stock
Instructions
- Remove the giblets from the turkey cavity. Preheat your grill or smoker to 250 degrees (or whatever temperature you are cooking the turkey at).
- Place the giblets in a foil pan along with half of the herbs, 2 cloves of garlic, and 2 cups of turkey stock. We typically then place the foil pan beneath the turkey we are smoking to catch any additional drippings from the smoked turkey. Alternatively, you can just smoke the giblets for about an hour.
- To make the turkey stock for this giblet gravy recipe add the smoked giblets and turkey neck to a small pot or sauce pan along with about 2 cups of water or turkey stock. Reserve the liquid and turkey drippings from the pan the giblets were smoked in. Bring the liquid to a boil, then reduce to a simmer and add the herbs and garlic. Cover and simmer for about 1 hour.
- Bring the liquid to a boil, then reduce to a simmer and add the herbs and garlic. Cover and simmer for about 1 hour.
- Remove the neck and giblets from the turkey gravy stock. If desired, you can finely chop the smoked giblets and return them to the gravy or you can omit them for a smoother gravy. Add in the turkey stock/turkey drippings and stir to combine.
- Thicken the gravy, if needed, with a flour or cornstarch slurry, adding the slurry a little at a time.
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