How to Make Delicious Turkey Stock from the Neck and Giblets

When preparing a turkey for roasting, don’t discard the neck and giblets – they can be used to make a rich, flavorful homemade turkey stock. This stock forms the base for gravies, soups, stews, and other dishes, adding depth of flavor. Follow these simple steps to transform the turkey scraps into liquid gold.

Ingredients Needed

To make turkey stock. you’ll need

• Turkey neck
• Giblets (heart, liver, gizzard)
• Aromatic vegetables like onions, carrots, celery
• Herbs like parsley, thyme, bay leaves
• Black peppercorns
• Water

The neck and giblets provide the characteristic turkey flavor Onion, carrots, and celery add aromatic notes and depth. Herbs and pepper infuse the stock with warmth and complexity. And water allows the flavors to meld during the simmering process

Step 1: Prepare the Neck and Giblets

Rinse the neck and giblets well under cold running water. Use your fingers to peel away any excess fat or membranes from the neck. Remove the liver and rinse it separately from the other giblets. Inspect the liver and discard any green bile sacs – they will make the stock bitter.

Chop the neck into 2-3 pieces using a heavy cleaver. This exposes more surface area to release flavor during simmering.

Step 2: Chop the Vegetables

Peel and rinse the onions, carrots, and celery. Cut them into large chunks. Larger pieces mean fewer sharp edges that can make the stock cloudy.

Mirepoix, the classic French flavor base of onions, carrots, and celery, provides balanced sweetness and aroma. But you can experiment with other vegetable combinations. Fennel, parsnips, leeks, and garlic also work well.

Step 3: Gather Herbs and Spices

For herbs, fresh parsley and bay leaves are commonly used, but thyme, rosemary, marjoram, and sage also pair nicely with poultry. Whole black peppercorns provide warmth. Avoid ground pepper, which can make the stock gritty.

Herb sprigs and peppercorns will be strained out later, so keep them loose rather than tying them in a bouquet garni This maximizes flavor release.

Step 4: Put Everything in a Pot

Place the prepared giblets, neck, vegetables, herbs, and spices into a large stockpot. Pour in enough cold water to cover everything by a few inches.

For a richer stock, try using a mix of water and chicken stock instead of just water. Up to 50% chicken stock is typical.

Step 5: Simmer Gently

Bring the pot to a gentle simmer over medium-high heat. As it heats, use a spoon to skim away any foam or scum that rises to the top.

Once simmering, reduce heat to maintain a gentle bubble. Simmer for 2-3 hours, periodically skimming off any new foam or fat. Avoid a rolling boil which can make the stock cloudy.

Step 6: Strain the Stock

Line a colander with cheesecloth and strain the stock into a large bowl or pot. Discard the solids – they have given their all! Press or squeeze the solids to extract any last drops of liquid.

For crystal clear stock, strain a second time through a coffee filter. Chill stock quickly in an ice bath to prevent off flavors from developing.

Step 7: Cool and Refrigerate

Let the stock cool to room temperature, then transfer to containers and refrigerate. The stock keeps for 5-6 days refrigerated or 6 months frozen.

Remove any hardened fat from the surface of chilled stock before using. Discard fat or save it for sautéing vegetables.

Usage Ideas for Turkey Stock

Homemade turkey stock is incredibly versatile in cooking and pairs well with:

• Turkey gravy – add flour to thicken the stock into a luscious gravy for turkey or other roasted meats.

• Stuffing – replace water with stock when cooking stuffing or dressing for extra moistness and flavor.

• Turkey soup – use as the broth along with veggies, rice/pasta, leftover turkey.

• Risotto or pilaf – infuse rice dishes with savory turkey flavor.

• Turkey pot pie – use as the base for the filling along with veggies and turkey.

• Braising liquid – braise veggies or chicken in stock for more flavor than water.

• Sauces – reduce slightly and use as the base of any sauce accompanying poultry, pork, or vegetables.

So put that turkey neck and giblets to excellent use rather than discarding them! Follow these simple steps for a nutritious, richly flavored turkey stock that makes other dishes shine.

Common Questions About Turkey Stock

Should I roast the bones and giblets before making stock?

Browning the bones and giblets through roasting or sautéing before simmering can add deeper, roasted flavor to the finished stock. However, it is not strictly necessary and skipping this step saves time.

Which giblets should I use?

The gizzard, heart, and neck have the most flavor to impart. Use the liver sparingly as it can make the stock bitter. Some also omit the liver since its strong flavor can overpower the stock.

Can I freeze turkey stock?

Yes, turkey stock freezes very well for up to 6 months. Let cool completely before transferring to freezer bags or containers. Frozen stock may become gelatinous but will liquefy when heated.

Should I add vegetables to turkey stock?

Yes, vegetables are a must! Onion, carrot and celery are the usual choices but you can also add fennel, parsnips, leeks, etc. Vegetables enrich the stock’s flavor and provide aromatic notes.

Does turkey stock need to simmer for hours?

At least 2-3 hours of gentle simmering is ideal to extract maximum flavor and gelatin from the bones. Longer simmering continues to deepen and enrich the stock.

Is turkey stock seasoned?

Beyond herbs and peppercorns, turkey stock is normally left unseasoned. This allows it to be versatile for both savory and sweet applications. Add salt, seasonings, and spices later when preparing recipes using the stock.

Can I use a whole turkey carcass?

Absolutely! Use the same procedure with a roasted turkey carcass. Break up the carcass into pieces and simmer in water along with aromatics. The frame will yield very rich, gelatinous stock perfect for gravy.

Making your own turkey stock from the neck and giblets is simple, economical, and highly satisfying. With minimal hands-on time, you can create a flavorful base for so many dishes. Your holiday guests will be asking for the recipes! Savor homemade turkey stock and the delights it makes possible in your cooking.