Discard the carcass and all the bits left in the sieve.

Quick turkey gravy with giblets. Rich, savory, and meaty, giblet gravy is made with turkey giblets, the odds and ends of a turkey after it's been prepped for purchase. Add liver during last 15 minutes of cooking. Arrange the liver, neck, and gizzard.

Pat turkey dry with paper towels. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in flour until smooth.

Web sage thyme shallot water cheesecloth for the gravy: Remove neck and giblets from body and neck cavities of turkey; Do you boil the giblets?

You should have close to 4 cups. Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. You can even make gravy weeks ahead of time to save yourself some kitchen frenzy on thanksgiving day.

Combine strained broth and turkey drippings in a saucepan over medium heat. If your gravy’s sitting like a calm pond with a layer of fat on top, just skim it off with a spoon. Try my super easy, air fryer turkey thighs or this instant pot turkey breast.

You can't have giblet gravy without the giblets. Turn wings back to hold neck skin against back of turkey. Bring to a simmer, cover the pot and reduce.