Brandied Giblet Gravy Recipe

Name: Brandied Giblet Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Giblets from one (18- to 20-pound) turkey; 1 tablespoon unsalted butter; 1 large shallot, minced; 3 tablespoons Cognac (or more); Pan juices from one 18- to 20- pound turkey; 1/2 cup Madeira (or more); 1/3 cup all purpose flour; 4 cups; ,; Salt and freshly ground pepper

Servings: persons

1
Trim and discard all tough cartilage from gizzard. Trim and discard fat from heart. Cut gizzard, heart, and liver into 3/4 inch dice. Melt butter in small skillet over low heat. Add shallot and cook until soft, about 3 minutes, stirring occasionally. Increase heat to medium, add giblets, and cook, stirring constantly, 2 to 3 minutes; giblets should remain soft in center. Add 3 tablespoons Cognac to corner of skillet, let warm, then ignite, shaking skillet gently until flames subside. Continue cooking giblets until liquid is reduced to thin glaze (about 2 tablespoons), 2 to 3 minutes, stirring frequently. Let cool for 15 minutes.
2
Chop giblets finely. Return to skillet and blend with Cognac reduction.
3
After removing turkey from oven, pour off all fat from roasting pan; reserve 1/4 cup fat. Place roasting pan over high heat. Add 1/2 cup Madeira and stir, scraping up any browned bits. Cook until reduced to 2 tablespoons. Stir in reserved fat. Reduce heat to low, whisk in flour and cook, whisking constantly, until roux is rich nut brown, about 10 minutes. Remove pan from heat and whisk in hot stock. Place pan over medium-high heat and bring to simmer. Stir gravy until thickened to desired consistency (if gravy becomes too thick, blend in up to 1/4 cup more Madeira). Season with salt and pepper.
4
Strain gravy into large saucepan. Add reserved giblets. Place over low heat and cook 3 to 4 minutes to blend flavors. Taste and adjust seasoning. Add 1 to 2 tablespoons more Cognac if desired. Serve immediately.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Giblets from one (18- to 20-pound) turkey, 1 tablespoon unsalted butter, 1 large shallot, minced, 3 tablespoons Cognac (or more), and more.

Yes, Brandied Giblet Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brandied Giblet Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions