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Save those weird bits for a delicious gravy.

During our Thanksgiving test kitchen (and subsequent party), Food Republic’s Food Scientist Jared Levan whipped up a batch of classic giblet gravy that put us off “slightly thickened pan drippings” for life. As if that wasn’t enough, he proceeded to shred a combination of white and dark meat from our perfectly brined bird and toss it with the gravy to make turkey sloppy joe sliders that couldn’t have flown off the platters faster if they’d had wings.

So reserve that packet of unidentifiable innards that came with your turkey — they’re the tickets to this gravy train.