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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.

The Martha Stewart Show, January 2011 http://www.marthastewart.com/867263/turkey-stock
5
Rated
100100(1)1
  • Yield Makes 6 cups

Ingredients

    • 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

Directions

  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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