Turkey Stock

Although many holiday recipes call for chicken stock, the best turkey recipes call for authentic turkey stock. It’s easily made from the turkey neck and that little pouch of giblets that you’ll find inside the turkey. Just simmer them in water along with aromatic vegetables and herbs. You’ll have plenty of homemade stock in about an hour.

  • 1 tablespoon canola oil (or unsalted butter)
  • Reserved turkey neck and giblets (heart and gizzard only), rinsed well
  • 1 medium carrot, peeled and chopped into 2-inch pieces
  • 1 large white or yellow onion, peeled and chopped into 2-inch pieces
  • 2 stalks celery, chopped into 2-inch pieces
  • 2 bay leaves (preferably Turkish)
  • 2 sprigs fresh thyme
  • 6 to 7 whole black peppercorns, cracked
  • 6 cups water
Heat a large, heavy-bottomed sauce pan over medium-high heat; add oil (or butter) and heat through. Add turkey neck and giblets, and sauté until golden brown, about 5 minutes.

Add carrot, onion and celery; cook, stirring occasionally, until tender, about 15 minutes. Reduce heat to low, and add bay leaves, thyme and peppercorns; cook 5 minutes more.

Increase heat to high; add water, and bring to a boil. Immediately reduce heat to medium-low and simmer, uncovered, for 30 to 45 minutes. (Note: Continuously skim the foam (scum) that rises to the top of the pan as the stock simmers.)

Strain stock through a fine mesh strainer. When cool enough to handle, remove gristle from the gizzard, and pull the meat off the neck; chop the neck meat and giblets, and set aside until needed. If not using right away, refrigerate the giblets and stock.

Makes about 5 cups

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