When removing the giblets and neck from a turkey, most people throw them away. Have you ever wondered what the heck to do with them? .
My mother, who could never waste anything, would always use the giblets and turkey neck to quickly make a pot of broth that could be used to make gravy or moisten stuffing. And, thats what I do. This broth is so much more flavorful than anything that comes out of a can or box. You can simmer a pot of it while the turkey is in the oven, and it will be ready to use well before the turkey is thoroughly cooked.
I always think of this broth as almost free because I make it with turkey parts that would otherwise go bad. I also usually have leftovers because celery, onions, and herbs often come in larger quantities than I need for my other mealtime recipes.
After your Thanksgiving meal, are you wondering what to do with the giblets and neck of your leftover turkey? Look no further—this tutorial will show you how to turn these frequently-thrown-away parts into a tasty and nourishing turkey stock. It’s a cheap substitute for store-bought broth and a terrific way to cut down on food waste.
What You’ll Need:
- Turkey giblets and neck (including the heart, liver, and gizzard)
- Water
- Onion, quartered
- Celery stalk, sliced
- Carrot, sliced
- Fresh herbs (optional): rosemary, thyme, sage
- Peppercorns (optional)
- Bay leaf (optional)
- Large saucepan
- Fine-mesh sieve
- Storage container
Instructions:
1 Prep the Ingredients:
- Rinse the giblets and neck thoroughly under cold water.
- Remove any excess fat or connective tissue from the giblets.
- Roughly chop the onion, celery, and carrot.
2, Combine the Ingredients:
- Place the giblets, neck, onion, celery, carrot, herbs (if using), peppercorns (if using), and bay leaf (if using) in a large saucepan.
- Add enough water to cover the ingredients by about 2 inches.
3. Simmer the Stock:
- Bring the mixture to a boil over high heat.
- Reduce the heat to low and simmer for at least 1 hour, skimming off any foam that accumulates on the surface.
- For a richer flavor, simmer for up to 3 hours.
4 Strain the Stock:
- Once the stock has finished simmering, strain it through a fine-mesh sieve into a clean container.
- Discard the solids.
5. Cool and Store:
- Allow the stock to cool completely at room temperature.
- Once cool, transfer the stock to an airtight container and store it in the refrigerator for up to 3 days.
- Alternatively, you can freeze the stock for up to 6 months.
Tips:
- For a more flavorful stock, roast the giblets and neck in the oven at 400°F for 30 minutes before adding them to the saucepan.
- If you don’t have fresh herbs, you can use 1/2 teaspoon of dried herbs per herb.
- You can also add other vegetables to the stock, such as parsnips, turnips, or leeks.
- Use the turkey stock in soups, stews, gravies, or sauces.
FAQs:
Q: Can I use the liver in the turkey stock?
A: The liver can be used in the stock, but it will give the stock a slightly bitter flavor. If you don’t mind the bitterness, you can add it to the saucepan along with the other ingredients.
Q: Can I use this stock for gravy?
A: Yes, this stock is perfect for making gravy. Simply combine it with pan drippings and thicken it with cornstarch or flour.
Q: Can I freeze the turkey stock?
A: Yes, you can freeze the turkey stock for up to 6 months. Be sure to thaw it in the refrigerator before using.
Additional Resources:
- Awesome Turkey Giblet Stock Recipe: https://www.allrecipes.com/recipe/13650/awesome-turkey-giblet-stock/
- Quick & Easy Turkey Neck & Giblet Broth: https://www.theyummylife.com/Turkey_Neck_Giblet_Broth
Making turkey stock from giblets and neck is a simple and rewarding process. It’s an economical and efficient way to use up leftover ingredients and make a tasty and adaptable foundation for your favorite recipes. Therefore, the next time you have turkey for dinner, save the giblets and neck and use them to make this savory and nourishing turkey stock!
While the turkey cooks, make this for use in gravy, stuffing, or soup.
- neck & giblets from 1 turkey
- 1 sprig fresh rosemary
- 1-2 sprigs fresh thyme
- 1 sprig fresh sage
- 1 medium onion, quartered
- 1-2 celery stocks, cut in 2″ chunks
- 1 teaspoon peppercorns (optional)
- Four ounces (32 cups) of either chicken broth or water (or both)
Directions Add all ingredients to a 1-1/2 to 2 quart saucepan. Bring to boil, reduce to a simmer, cover, and simmer on low heat for at least 1 hour. Pour through a mesh metal strainer to remove solids. Broth may be combined with turkey pan drippings to make gravy. Or, use the broth to moisten stuffing. It also may be used in soup. Broth may be stored in the fridge for 3 days or frozen for several months.
When removing the giblets and neck from a turkey, most people throw them away. Have you ever wondered what the heck to do with them? .
My mother, who could never waste anything, would always use the giblets and turkey neck to quickly make a pot of broth that could be used to make gravy or moisten stuffing. And, thats what I do. This broth is so much more flavorful than anything that comes out of a can or box. You can simmer a pot of it while the turkey is in the oven, and it will be ready to use well before the turkey is thoroughly cooked.
- For a thorough photo tutorial on roasting a turkey, check out my post, Step-By-Step Guide To The Best Roast Turkey.
I always think of this broth as almost free because I make it with turkey parts that would otherwise go bad. I also usually have leftovers because celery, onions, and herbs often come in larger quantities than I need for my other mealtime recipes.