How to make turkey giblet stock

Turkey stock is literally the backbone of any Thanksgiving meal.  The stock can be used for gravy, stuffing and even a turkey soup the next day.  While a turkey carcass is an ideal base for a turkey stock that would require freezing it, which we don’t always think to do.  In this recipe, the neck and giblets from the turkey are used to create a quick and delicious stock. 

This stock can be made up to 3 days in advance of Thanksgiving dinner.  If one plans on using a dry-brine on their bird, like in this recipe, it would also be a perfect time to start the stock.  The more tasks one can take off their Thanksgiving to-do list, the better!   Don’t forget to save the giblets after making the stock so one can make this Examiner’s favorite giblet stuffing – recipe to come!

Turkey Stock – makes 7 cups

• 2 tbsp vegetable oil
• Turkey neck and all giblets
• 1 onion, chunked
• 2 celery stalks, chunked
• 2 carrots, chunked
• 3 garlic cloves, smashed
• 8 cups cold water
• 1 tbsp peppercorns
• 2 bay leaves
• 2 poultry bouillon cubes
• Salt to taste

Place a large stock pot over medium heat and add oil. 

Begin by browning the giblets and neck until golden; about 5-8 minutes.  Remove from the pot and add the vegetables.  Brown the vegetables until golden; about 5-8 minutes. 

Add the neck and giblets back to the pot and deglaze with cold water.  Add herbs and bouillon cubes and bring to a boil.  Once boiling, reduce to a simmer and cover for 2 hours.  Skim any foam off the top of the stock. 

After 2 hours, strain the stock and retrieve the giblets – save for giblet stuffing.  Return the stock to the stove and simmer for another 45 minutes to reduce; taste for seasoning and add salt if necessary.  Strain one final time and refrigerate in an air-tight container for up to 3 days. 

Turkeys can be purchased at any Norfolk grocery store including Farm Fresh, Kroger and Harris Teeter.