Recipe courtesy of Gourmet Magazine

Turkey Giblet Stock

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  • Level: Easy
  • Yield: about 6 cups
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Neck and giblets (excluding liver) form a 12 to 14 pound turkey

5 cups chicken broth

6 cups water

1 celery rib, chopped

1 carrot, chopped

1 onion, quartered

1 bay leaf

2 fresh flat-leafed parsley sprigs

1/2 teaspoon dried thyme, crumbled

1 teaspoon whole black peppercorns


  1. In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add remaining ingredients and cook, uncovered at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Stock may be made 2 days ahead. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container.

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