For a deeper flavor, roast the turkey neck and giblets (excluding the liver) in a 375°F oven for 30 minutes before adding them to the stockpot. Adding the liver later prevents it from becoming bitter and overpowering the stock. The strained solids can be discarded, but the cooked turkey neck and giblets are excellent additions to your Thanksgiving gravy. Finely chop them and add them to the gravy base. For a richer color, you can lightly caramelize the onion and carrots in the pot before adding the water.
Awesome Turkey Giblet Stock
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PREP TIME15 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME1 hrs 50 mins
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SERVING1 People
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VIEWS181
Elevate your Thanksgiving feast with this rich and flavorful turkey giblet stock. The foundation for succulent gravy and flavorful stuffing, this stock can be made ahead for stress-free holiday cooking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol688 mg
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Fiber6 g
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Protein50 g
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Saturated Fat3 g
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Sodium335 mg
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Sugar8 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large stockpot or Dutch oven, combine the cold water, turkey neck, giblets (excluding liver), onion, celery, carrot, tangerine zest, peppercorns, and bay leaf. (5 minutes)
02 Step
Recipe View 1 hrs Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Gently simmer, skimming off any foam or impurities that rise to the surface. (1 hour)
03 Step
Recipe View 30 mins Add the turkey liver to the pot and continue to simmer gently for another 30 minutes. (30 minutes)
04 Step
Recipe View 10 mins Carefully strain the stock through a fine-mesh sieve lined with cheesecloth into a large heat-proof bowl or container. Discard the solids, reserving the liver for other use. Set aside the neck and giblets for gravy. (10 minutes)
05 Step
Recipe View 0 mins You should have approximately 3 cups of stock. If you have more, return the stock to the pot and simmer over medium heat until reduced to the desired amount. If you have less, add water to reach 3 cups. (Variable)
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Austyn Gleason
Mar 27, 2025I made this a week ahead of Thanksgiving and it saved me so much stress on the big day. The flavor was amazing!
Lura Kassulke
Feb 11, 2025Easy to follow recipe and the results are fantastic. I used it as a base for my soup too.
Arely Streich
Jun 28, 2024This stock was so much better than anything I've bought in a store! It really made my gravy sing.
Hudson Donnelly
Nov 10, 2023The tangerine zest adds such a unique and delicious twist. I'll never make turkey stock without it again!