Use the neck and giblets of the turkey for a richly flavorful stock.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

53 Ratings
  • 5 star values: 10
  • 4 star values: 17
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
I served gravy made from this stock for Thanksgiving 2003. My guests agreed it was the best turkey gravy they have ever tasted!