0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Active: |
25 min |
| Yield: |
8 cups |
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Active: |
25 min |
| Yield: |
8 cups |
Ingredients
- 10 tablespoons unsalted butter
- Turkey neck and giblets (liver discarded)
- 2 shallots, halved
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 sprigs thyme
- 1 bay leaf
- 8 cups low-sodium chicken or turkey broth, plus more if needed
- Turkey pan drippings
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
Instructions
- Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock?if you?re short, add more broth.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the stock.
- Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper.