Cheater’s Turkey Stock
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil
- Neck, heart and liver from 1 turkey
- Kosher salt and freshly ground black pepper
- 1onion, chopped
- 3 to 4garlic cloves, smashed
- 2 to 3celery stalks, chopped
- 4cups low-sodium chicken broth
- A few sprigs leftover herbs, such as parsley or thyme
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Preparation
- Step 1
Heat a drizzle of oil in a large pot over medium heat, and add the turkey neck, heart and liver. (Discard the kidneys.) Season with salt and pepper, and cook, flipping once, until nicely brown on both sides, 4 to 6 minutes. Add onion, garlic and celery and season with salt and pepper. Cook, stirring occasionally, until they’ve started to get some color, 2 to 3 minutes.
- Step 2
Cover with chicken broth and 1 cup water. Simmer gently until the broth tastes like you’ve simmered it all day from scratch, about 30 minutes. Remove from heat, season with more salt and pepper and strain.
Private Notes
Comments
1. The "kidneys" are not the kidneys, they are the gizzard and they are great in stock. 2. Liver makes a stock bitter and should never be used in a stock - it's fine broiled by itself as a little snack.
I remove the first 2 sections of the wings, pre-roast them and use that with the neck and giblets as the basis for stock and gravy
My mom always did this to make a quick 'stock' for the dressing that she baked outside the turkey. She also used finely minced turkey neck meat in the dressing. The neck bones are very small so if using, extract meat very carefully. If you simmer this a bit longer, say for an hour or so, I'd add a bay leaf or two. They add something a bit hard to describe but undeniably there. The flavor can be a bit pungent (eucalyptus-like) if left in for a short time but mellows if simmered for an hour or so.
I grew up with this gravy, it's called giblet gravy. Family members fight over this delicious gravy. My personal favorite is to strain out all the giblets and add to the turkey pan drippings to make a BIG flavorful batch of gravy.
Never, never liver. NAFS - not appropriate for stock. Results will be cloudy, bitter, and metallic. If you like liver, enjoy it separately.
To expand on a note previously posted, even the NTY cooking page for making gravy explicitly calls for leaving out the liver: "anything but the liver."
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