Make a simple, freezable turkey stock from leftovers with our easy recipe and top cooking tips. Use as the base for rich gravies or warming soups.
Were all on a mission to waste less food and making a flavour-packed stock from your turkey carcass is the ideal way to use up leftovers and get more meals out of one roast. Check out our top 10 turkey leftover recipes for plenty of thrifty meal inspiration.Ad
Turkey stock falls into two categories; the first is a stock you make beforehand with the neck, to use as the base for a gravy. The second is a stock you make after cooking with the leftover bones. You would use this as the base for other recipes in the same way youd use chicken stock, in soups, sauces, stews and risottos. Take a look at our ultimate turkey recipe collection for everything from traditional roasts to curries with a twist.
As Thanksgiving approaches, many home cooks are tasked with preparing the star of the holiday meal – the turkey While roasting the whole bird is the main event, creating a flavorful turkey stock from the giblets and neck is an easy way to use every part of the turkey and add extra richness to your Thanksgiving dishes. This simple homemade stock can be the base for gravy, stuffing, soup and more, imparting savory turkey essence into everything it touches
Why Make Turkey Stock?
The neck and giblets (heart, liver, gizzard) are often included in store-bought turkeys but many home cooks aren’t quite sure how to use them. Simmering them into stock is an ideal option for extracting maximum flavor. This prevents any turkey parts from going to waste Plus, homemade turkey stock has more robust turkey taste and aroma compared to canned stocks and broths Making your own allows you to control the quality of ingredients.
Homemade stock also provides a healthier and more natural alternative to packaged stock cubes and powders which can be high in salt and MSG. By making stock, you get to choose fresh, wholesome ingredients.
Finally, there’s just something satisfying about preparing turkey stock from scratch and utilizing ingredients that would otherwise be discarded. The neck and giblets become the base of a liquid that enhances the whole Thanksgiving meal.
step-by-step Instructions
Making turkey stock is surprisingly easy. Here is an outline of the basic steps:
Ingredients Needed
- Turkey neck
- Giblets (heart, gizzard, optional liver)
- Vegetables like onions, carrots, celery
- Herbs like parsley, thyme, sage
- Whole black peppercorns
- Water or chicken broth
Prepare the Neck and Giblets
Rinse the neck under cold water. Use a knife to cut the neck into a few pieces. This exposes more surface area. Rinse the giblets as well. Inspect the liver and remove any discolored parts or green bile sacs.
Chop the Vegetables
Peel and rinse onions, carrots and celery. Cut into large chunks. Larger pieces mean fewer sharp edges that can cloud the stock.
Add Herbs and Peppercorns
For herbs, use parsley, thyme and sage. Whole peppercorns provide warmth. Keep loose rather than in a bouquet garni.
Simmer in Water
Place everything in a large pot and add water to cover. Bring to a gentle simmer then reduce heat and cook at a low bubble for 2-3 hours. Periodically skim off foam and fat from the surface.
Strain the Stock
Line a colander with cheesecloth. Pour the stock through to remove all the solids. Squeeze the solids to extract as much liquid as possible.
Cool and Refrigerate
Chill stock quickly in an ice bath before refrigerating. Once cooled, skim the fat off the surface and discard.
Tips for the Best Results
Follow these tips formaximum flavor and clarity:
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Roast the neck and giblets before simmering to boost flavor (optional)
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Use a mix of chicken broth and water for a richer stock
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Avoid boiling which can make the stock cloudy
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Simmer for at least 2-3 hours. Longer yields more gelatin and collagen extraction
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Strain through cheesecloth to remove impurities for a clear stock
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Chill rapidly after simmering to prevent bacteria growth
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Skim fat after cooling for the cleanest flavor
Uses for Turkey Stock
This versatile homemade stock can be used to prepare:
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Gravy – thicken with flour to make a silky gravy
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Stuffing – use as the liquid for moist and flavorful stuffing
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Turkey soup – simmer vegetables, rice, leftover turkey in the stock
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Risotto or pilaf – cook grains like rice or quinoa in the stock
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Braising liquid – braise vegetables, poultry or other meats in the stock
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Sauces – use as the base for any sauce paired with turkey or chicken
With leftover turkey stock in the fridge or freezer, you’ll always have a flavorful foundation on hand to enhance soups, braises, grains and more.
Make the Most of Your Thanksgiving Turkey
Preparing homemade turkey stock is one of the best ways to fully utilize your Thanksgiving bird from beak to tail. With minimal effort, you can transform the neck and giblets into liquid gold that gives a savory boost to stuffing, gravy and any other dish that could use a hit of turkey flavor. Put those turkey scraps to excellent use and whip up a batch of nourishing stock this Thanksgiving!
How to make stock for gravy
If youre after a turkey-flavoured stock to use as the base for your Christmas gravy, then follow the instructions below just using the neck and giblet that come with the turkey. The giblet is the round, hard deep red muscle that comes in the bag inside the turkey. Do not use the liver.
If youre making a stock with the turkey bones, first pick all the meat off the bones and set them aside. Youll now have cold turkey meat to use in other recipes. The meat can be frozen for up to one month.
Basic stock recipe
A stock can be as basic as turkey bones and water, but a few simple extras can help it along.
- Tip the turkey bones and neck (if you have it) into a large saucepan or stock pot.
- Add roughly chopped onions, carrots, celery (if you have any), a few whole peppercorns, a sprig of fresh thyme and a bay leaf.
- Pour over enough cold water to generously cover all the ingredients.
- Bring the stock to the boil, scooping off any froth that forms on the surface, then turn down the heat and simmer everything gently for 3 hrs.
- Turn off the heat, leave the stock to cool slightly, then carefully strain into a container. The stock is ready to use, chill or freeze.
Asian noodle & turkey soup
Our Asian noodle & turkey soup takes inspiration from pho, a Vietnamese broth traditionally made with beef and plenty of fresh herbs. Warm up from the inside out with this easy, filling dish that takes just 20 minutes from fridge to bowl. Serve with a lime wedge for squeezing.
How to make giblet stock
FAQ
How to make broth from turkey neck and giblets?
- Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. …
- Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed.
- Pass the stock through a cheesecloth-lined sieve; discard the solids. Let stock cool, and refrigerate until ready to use.
What to do with the turkey neck and giblets?
Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
How to use turkey giblets for stock?
- Pop the giblets in a pan. Peel and halve an onion. Rinse and chop the carrot and celery. …
- Pop a lid on the pan. Bring to the boil. Once it’s boiling, turn the heat down. …
- Strain the stock through a sieve into a bowl. Discard the veg and giblets. Leave the stock to cool.
What part of the turkey giblets do you not use?
You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy. The neck, gizzard, and heart contribute meaty favor to stock. The liver, identifiable by its amorphous shape and shiny, dark red exterior, can impart a mineral taste to stock.
What can I do with Turkey Neck & giblets?
The bag contains the turkey neck and giblets, which can include the heart, liver, kidneys, and gizzards. Many recipes call for using the giblets in stuffing, but our Test Kitchen prefers to make homemade turkey stock. You can use the flavorful liquid to make gravy, stuffing, and homemade turkey soup.
Can you use Turkey giblets to make stock?
Many recipes call for using the giblets in stuffing, but our Test Kitchen prefers to make homemade turkey stock. You can use the flavorful liquid to make gravy, stuffing, and homemade turkey soup. Here’s a quick look at the basic steps for using turkey giblets to make stock.
How do you cook a turkey neck in a stockpot?
Use the neck and giblets of the turkey for a richly flavorful stock. Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. Place over high heat; bring to a boil. Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed.
How do you make Turkey stock?
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.
How do you cook a turkey neck?
To make the most of the turkey’s giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor. Pat neck and giblets dry, then cut neck into pieces with a large knife.
How do you eat leftover turkey carcass & giblets?
Save the neck bone and giblets and toss them in your pot when you make your stock. 1. Grab your largest stockpot or Dutch oven (at least 7.5 quarts) and add the leftover turkey carcass, any leftover turkey bones, turkey neck, and giblets (if you have them), veggies, fresh herbs, bay leaves, smashed garlic, and black peppercorns.