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)