- 1 package of giblets and neck from turkey, excluding liver
- 4 cups water
- ½ cup cold water
- 6 tablespoons cornstarch
- 1 cup turkey drippings
- 1 large hard-cooked egg, chopped
- salt and ground black pepper to taste
Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.
Strain broth and reserve 1/2 cup of giblets.
Whisk 1/2 cup cold water and cornstarch together in a small bowl until smooth.
Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk in cornstarch mixture and bring to a boil.
While broth is coming to a boil, finely chop giblets.
Reduce heat to low; stir chopped giblets and hard-cooked egg into the gravy and season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.