There is nothing more exciting than picking out a turkey from the grocery store or butcher shop! Last year was the first year I made a full-size turkey. After the turkey had thawed out and I was preparing for the brine I was curious what I could make with the neck and giblets. After doing some research I found how to make a great turkey stock. This turkey stock can be used to make delicious turkey gravy using roasted vegetable drippings and turkey fat. You can make a roux and add the mixture which will create the gravy.
To make the turkey stock you will need:
-Turkey Neck and Giblets
-7-8 Cups of Water
-2 Celery sticks
-A few sprigs of curly parsley and/or flat parsley
-A few sprigs of Thyme
-1 or 2 Bay Leaves
-1/2 tsp of Peppercorns
-1 Yellow Onion (cut up into 1/8 portions)
-Cold water to cover
Remove the neck and giblets and wash off liver with cold water. Combine all ingredients and add cold water to cover. Bring stock to a boil (as it boils take a large spoon and remove any scum that comes to the surface as needed) and simmer for 1 hour until the meat on the neck is about to fall off and giblets are well cooked. You can remove the liver and cook it with some butter and thyme. You can then chop it into pieces to add to your turkey gravy. Dampen your cheesecloth with cold water and cover your strainer. You want your cheesecloth to be wet so it doesn’t soak up all the flavors as it strains. Make about 16 layers of cheesecloth to strain through to make a clear stock. You can shred the meat off of the neck, gizzard and add to your gravy( do this after the meat has cooled) or you can give this to your dogs if you have them as a treat.