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Turkey Stock

Use turkey giblets and chicken stock to make flavorful turkey stock for TV chef Sarah Mastracco's gravy recipe.

  • Yield: Makes 6 cups
Turkey Stock

Source: The Martha Stewart Show, January 2011


  • 4 cups chicken stock or low-sodium chicken broth
  • Neck and giblets of one 12-to 22-pound turkey
  • 2 carrots, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 dried bay leaf
  • 10 whole black peppercorns


  1. Place all ingredients in a large stockpot with 4 cups water. Bring to a boil; immediately reduce to a simmer and cook 1 1/2 to 2 hours. Strain and discard solids. Use immediately or let liquid cool completely and transfer to an airtight container.

Cook's Note

Keep refrigerated until ready to use, up to 3 days, or frozen for up to 3 months.


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