This turkey neck stock can be used to make your favorite gravy, or Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple, and Cranberry Stuffing. Make this stock in advance to simplify your Thanksgiving day.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 1 |
| Yield: | 3 cups |
Ingredients
- 6 cups water
- 1 neck, giblets, and liver from a turkey
- 1 onion, quartered
- 1 stalk celery, sliced
- 1 carrot, sliced
- 2 tangerines, zested
- 1 teaspoon whole black peppercorns
- 1 bay leaf
Instructions
- Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
- Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.
- You can make stock up to 2 days in advance. Allow stock to cool completely, uncovered, at room temperature, then store in an airtight container in the refrigerator until ready to use.
- You can use the cooked liver in my
- recipe.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 688 mg |
| Dietary Fiber | 6 g |
| Protein | 50 g |
| Saturated Fat | 3 g |
| Sodium | 335 mg |
| Sugars | 8 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great Stock!
Followed the recipe but didn’t have the tangerines. Made a good broth for gravy and dressing!
I didn’t make any changes. So that means I included the zest. Not sure I like the sweetness the zest ads. I will make this again and exclude the zest.
I made this stock, and the giblets etc. I then finely cut up the neck meat, heart, liver, etc and set it aside. I then used a package (Knorr) mix (Horror…) which just calls to add a cup of water. I used a cup of this stock instead, then added some of finely cut up giblets. It was WONDERFUL.
This is a good base for soup or just to store as stock. I like to use the “junk” vegetable parts instead of the whole pieces; onion and carrot ends, carrot peels, celery leaves, and any leftover parts. Usually I freeze them in a big bag along with old herbs and drop them in the stock. Use the veggies themselves for soup. Also, don’t forget the salt! A good stock has a decent amount of salt in it, and that’s part of what makes it taste good.
Turned out a lot better than I was expecting… will make it again. Thanks for sharing
I could not believe how easy and tasty this was. I did not reduce the broth but instead used it for turkey noodles. This broth is out of this world! Just as the author states, the entire house smelled fabulous. I have always thrown away the giblets because it looked gross as a kid. So, I gave it a chance and I am so glad I did. As a kid, I would never eat the dressing because I knew it was made with the giblet broth and giblets…I just might try it now at 52 yrs of age. That’s how good this broth is!!!!
This was a great, easy recipe. I used it for Awesome Sausage, Apple, and Cranberry Stuffing, and then added the turkey drippings and some corn starch to the rest for gravy. My first time cooking with giblets and I felt confident with this recipe,and it turned out great! I didn’t have any bay leaves, so that was left out and it still turned out fine.
Super easy and super delicious. I used the whole turkey carcass though to get more broth than this recipes creates. Same spices and ingredients though. Using the stock for a turkey tex mex stew (also a recipe on this site).
very easy, added a little sage for flavor
This recipe was very easy to follow. It made the house smell so good. My bf said it smelled like Thanksgiving. 🙂 I used it to make the Awesome Sausage, Apple and Cranberry Stuffing which, came out SO good! Although, since it does take quite some time to make, I don’t know if I would do this again. I already have a lot to cook/bake for Thanksgiving, I think the stock is one thing I could take a short cut on. I’m pretty sure I could use store bought turkey or chicken stock that’ll give me just as delicious results.
We used this for chicken giblets and it came out great
A nice base turkey stock, that we always keep in our freezer for making dressing and as a base for 100 other things in the kitchen.
A great & tasty way to use up all the turkey! Did NOT add the liver and threw in a fresh sage leaf since I did not have any bay leaves. Turned out a very good!
It came out good w/changes. Gave liver to cats, used one tangerine zest and used 4-color peppercorns. I also used my Quick Roux recipe to thicken.
Loved the ease of the recipe, and it made my gravy taste great!
I have made this stock and the accompanied stuffing for the last several years. I was freaking out because I misplaced my recipe folder. Thank goodness I was able to remember where this was on the Internet because this stock is amazing and wonderful for a beginner. And the apple/sausage stuffing it goes with is perfection as well!
I didn’t know that I would need this but made it anyway- brilliant gravy and bird turned out tasty. Thanks
I’ve been a vegetarian for 21 years!!! Faced with a neck and bag of giblets I was mortified! If I can do this anyone can. Gonna attempt a turkey stew now…wish me luck carnivores! P.S. No I won’t be eating it.
This turned out wonderfully! I have never tried to make my own turkey stock and this made for an amazing gravy! It made my gravy really flavorful and much less SALTY. I will be doing this every year, although I have to admit I didn’t add the liver… just couldn’t do it.
I used this to make Savory Turkey Gravy from this site and it worked out great!