Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Homemade Turkey Stock 3.5 (53) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 5 cups Use the neck and giblets of the turkey for a richly flavorful stock. Ingredients Turkey neck and giblets, (heart, gizzard, and liver), reserved from turkey 1 medium onion, cut into large chunks 2 stalks celery, cut into large chunks 2 carrots, scrubbed and cut into chunks 6 sprigs fresh flat-leaf parsley 1 whole bay leaf 1 teaspoon whole black peppercorns Directions Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. Place over high heat; bring to a boil. Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed. Pass the stock through a cheesecloth-lined sieve; discard the solids. Let stock cool, and refrigerate until ready to use. Cook's Notes Make this stock the day before you cook the turkey; remove the neck and giblets, and return the bird to the refrigerator. If the liver has a small green sac (the gallbladder) attached, remove it completely. Print