“From Gourmet magazine. I use this stock as a base for my Turkey Gravy. I don't use the liver in the stock or gravy. It can lend a bitter note.”
READY IN:
3hrs 10mins
YIELD:
4 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oil over moderate heat.
  2. Brown neck and giblets 10-15 minutes.
  3. Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
  4. Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
  5. Stock should measure 4 cups. Add more water or continue to boil if necessary.
  6. Let stand until fat rises to the top and skim fat from top.
  7. Let cool completely before chilling.
  8. Skim fat before using.

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