• 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


  1. 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.

  2. Strain broth and reserve 1/2 cup of giblets.

  3. Whisk 1/2 cup cold water and cornstarch together in a small bowl until smooth.

  4. Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk in cornstarch mixture and bring to a boil.

  5. While broth is coming to a boil, finely chop giblets.

  6. 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.