Yield
MAKES ABOUT 7 CUPS

How to Make It

Step 1

Preheat the oven to 400°. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.

Step 2

Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.

Step 3

Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.

Step 4

Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.

Step 5

Make Ahead: The stock and giblets can be refrigerated separately for up to 2 days; any leftover stock can be frozen for up to 1 month.

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