Whenever I make a turkey I do one of two things: throw away the turkey neck and giblets or freeze them. So I can throw them out later. I don’t really ever use the neck or giblets. I know you can make giblet gravy but I have to say I’m a bit afraid to try it. Still I hate the thought of throwing out a perfectly good turkey neck and giblets.
So this time around, I decided to make turkey stock with turkey bones (no carcass), the neck and giblets. I was able to find a recipe that called for making stock with the neck and giblets sans bones or carcass and, of course, there are plenty recipes for stock made with the carcass so I decided to try to combine the two.
- turkey neck, giblets and large turkey bones with most of the meat removed
- 3 large carrots, peeled and cut into chunks
- 1 large onion, peeled and cut into chunks
- tops and leaves from a bunch of celery, rinsed and loosely chopped
- 4 bay leaves
- 4 basil leaves
- 3 sprigs of rosemary
- 3 sprigs of thyme
- Combine the turkey, onions, celery, carrots and herbs in a large stockpot. Add enough water to cover, about 1 gallon.
- Bring to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a simmer. Simmer until reduced by half, about 2 to 3 hours.
- Set a large fine-mesh strainer over a large bowl. Use tongs to transfer the bones and big pieces of vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl.
- If not using immediately, divide the stock between several small jars or other storage containers. Cool completely, then cover and refrigerate for up to a week. You can freeze for up to 3 months.