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Giblet Stock

Use this recipe when making Salt and Pepper Turkey and Pan Gravy.

  • total time: 1 hour
  • yield: Makes 2 1/2 cups


  • 1 turkey neck
  • Turkey giblets
  • 5 cups water

Cook's Note

To store, refrigerate, up to 1 day.


  1. Step 1

    In a medium saucepan, combine turkey neck, giblets, and water. Bring to a boil. Skim off foam, reduce to a gentle simmer, and cook 1 hour. Strain stock into a heatproof container, discarding solids.

Everyday Food, November 2009