How to Make Turkey Stock

Save the giblets! Making a rich turkey stock out of them is the secret to delicious Thanksgiving gravy.

Instructions

  • Step 1: Saute vegetables Melt 3 tablespoons of butter in a medium-sized saucepan and saute the vegetables until the onions are translucent, about 10 minutes.
  • Step 2: Save the giblets! Remove the giblets -- the edible organs that come packaged inside the turkey along with its neck -- from their wrapping. Rinse them, pat them dry, and add them to the saucepan -- with the exception of the liver, which makes the stock bitter unless it's cooked separately. Pour in 6 cups of cold water, or 5 cups of water and 1 cup of white wine, and the remaining ingredients.
  • TIP: Substitute half of the water with chicken broth for a meatier stock.
  • Step 3: Simmer Reduce heat, cover partially, and simmer until it reduces to 4 cups, about 2 hours. Periodically skim the foam that forms on the surface.
  • Step 4: Strain Strain the stock through a fine-mesh sieve into a bowl and toss the solids. When the stock cools, skim off and discard any fat. Use the stock immediately, or cover and refrigerate it for up to 1 week.
  • FACT: Giblet pie was a popular budget dish in post-World War II England.

You Will Need

  • 3 tbsp. butter
  • 1 chopped onion
  • 1 chopped celery stalk
  • 1 chopped carrot
  • 1 diced leek
  • Turkey neck and giblets
  • 6 c. cold water
  • 4 sprigs parsley
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1/2 tsp. whole black peppercorns
  • 1/2 tsp. salt
  • Sieve
  • 1 c. white wine (optional)
  • 3 c. chicken broth (optional)

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