BBQ Gravy For Turkey – Delicious Traditional Turkey Gravy Alternative

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I saw the idea of BBQ Gravy on a TV Show (Diners, Drive-Ins and Dives, I think) several years ago and thought how my son would enjoy it as he’s a big sauce guy. Thanksgiving was coming up and thought he would probably like this BBQ Turkey Gravy on his turkey. I was right, he even put it on top of dressing and the mashed potatoes. My husband is now a fan too.

It’s now something which HAS to be on the table whenever we have turkey.  Have you heard of BBQ Turkey Gravy?

Their version was quite lengthy and had many ingredients, plus no recipe.  And they were making it by the gallons.  Mine is somewhat semi-homemade since you use your favorite bottled BBQ sauce instead of making your own like they did.  

Easy to make BBQ Gravy

I am not one brand loyal to BBQ sauce but do like to get one with brown sugar or honey in it for extra sweetness. My SEMI-HOMEMADE BBQ SAUCE is quick to make up and serve with your favorite grilled foods.  

What do I need?

Ingredients:

Giblets from turkey – I only use the gizzard and neck
2 T olive oil
1/2 C finely chopped onions, yellow or white
2 cups chicken or turkey broth
3/4 C BBQ sauce – your favorite

• Heat olive oil in skillet on medium heat
• Cook giblets until done and really brown on all sides
• The gizzard should take about 6 – 8 minutes.
• The neck will take about 10 – 12 minutes.
• This can vary depending on size of giblets
• Remove from pan and set aside.**
• Add the chopped onions and saute until just softened.
• Usually 6 – 8 minutes.
• Make sure you are stirring and scraping the brown bits from the bottom of the skillet.
• Add broth, stirring in all the browned bits
• Let this simmer for about 10 minutes, until you see it beginning to reduce and thicken.
• Add BBQ sauce
• Let this simmer for about 5 – 7 minutes.
• Remove from heat and let cool about 15 minutes before serving to allow time to thicken.
• If you want a smooth gravy, strain to remove onions. ***
• Store cooled BBQ sauce in an airtight jar in refrigerator for up to 2 weeks.

Simmering then cooling slightly should make a thick enough gravy for you.  If you prefer it thicker, you can mix a slurry of flour or corn starch and water and thicken as you do other sauces.

**The giblets are used in my regular turkey gravy later. If you don’t like them, just discard. The meat from the neck bone is quite full of flavor.

***These onions would be great on top of a burger.

Here’s a few pictures for you.

Cook and brown the giblets – I know, some of you may be grossed out now

Saute onions

Simmer to complete

What if I don’t have turkey?

I have made this at other times of the year either using chicken giblets, or chicken pieces with skin. You are wanting those brown bits to add flavor to the gravy.

Can this be used on other things besides turkey?

Yes – it’s basically a more flavorful, thinner BBQ sauce. Enjoy it on whatever you normally eat BBQ sauce on.

Let me know if you try it. And what did you eat it on?

I love the mini gravy boats – purchased at Crate and Barrel a few years ago.  

A few of my favorite things to go with turkey on Thanksgiving.

PINEAPPLE AND CHEESE CASSEROLE

MINI GERMAN CHOCOLATE TRIFLES

COCOA RITZ PIE

OREO PUMPKIN TRIFLE

And with the leftovers

TURKEY ALFREDO WITH SPINACH AND BACON

WHITE BEAN TURKEY SOUP

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