If time is of the essence, place giblets in an 8 quart pressure cooker with at least three quarts of water and pressure cook for 35 minutes.  Remove pressure cooker from heat and place under running cold tap water until pressure cooker seals disengage and process the giblets as below.

Remove giblets from pot; allow to cool.  Remove meat from the turkey neck; chop the giblets, e.g., heart, lungs, kidneys, gizzard and set aside.

Place a medium size heavy bottom pot on medium/high heat, add 1/2 cup of drippings or butter and sprinkle 1/2 cup of flour into the drippings/butter; mixing well.  Reduce heat to low/medium and continue to cook the mixture until it turns a light brown color which will take 5 minutes.  You need to constantly stir the gravy/roux mixture to keep it from sticking.  You want the mixture to be like a thick paste. 

Add reserved giblet broth one cup at a time, mixing well until the gravy is the consistency you desire.  For the amount of flour and drippings used above, you will need at least 5 cups of the reserved giblet broth.  Add the chopped giblets and neck meat, chopped eggs; salt and black pepper to taste.

Serve while hot over cornbread dressing and turkey slices.

NOTE:  Visit my Roux page for additional information about gravies aka Roux.  Many people use the baked turkey roasting pan to make the gravy in since the drippings are already there.  You have to dip out the extra grease and leave the amount of grease/drippings you need in the roasting pan.

As far back as I can remember, my Mom and Grandma made giblet gravy to go with the turkey and cornbread dressing.

YIELD:  12 servings or more.

Above giblet gravy picture added on 11-25-18.  Visit my Thanksgiving 2018 page.

The above giblet gravy over a serving of cornbread dressings was "off the chain good."

Web page updated by Bill aka Mickey Porter on 11-25-18.