How to Make Flavorful Turkey Stock from Giblets and Neck

Making your own turkey stock from the giblets and neck is an easy way to add loads of flavor to your Thanksgiving recipes. While store-bought turkey broth tastes fine homemade allows you to control the ingredients resulting in a richer more aromatic stock.

When working with a whole turkey you’ll find a bag containing the giblets which includes the neck, heart, gizzard and liver. Don’t throw these parts away! They can be transformed into a simple, yet powerful turkey stock ready for making gravy, moistening stuffing and adding flavor to soups.

Why Make Turkey Stock from Giblets and Neck?

• Saves Money – Rather than spending money on store-bought stock or broth, make your own from parts you already have for free.

• Adds Flavor – The neck and giblets add far more flavor than water alone. Simmering extracts their essence into the liquid.

• Uses Whole Bird – Don’t waste any part of your bird. Transform less desirable parts into something useful.

• Customizable – Tailor the stock to your taste preference by adjusting herbs and vegetables,

• Versatile – Use the stock in place of water for gravies, soups, stuffing, etc. Freezes well too.

• Improves Texture – The gelatin from the neck and giblets gives the stock more body, improving the texture of any dish it’s added to.

How to Make Turkey Stock from Neck & Giblets

Making turkey stock from the neck and giblets is simple. Follow these easy steps for flavorful homemade stock:

Prep the Neck & Giblets

• Remove neck and giblets from turkey cavities. Giblets are often wrapped in a paper package inside the neck or body cavity.

• Rinse well under cold water. Use your fingers to peel away any excess fat or skin.

• Chop the neck into a few pieces to expose marrow and allow flavors to release.

• Optional: Brown the neck and giblets in a pan with oil to enhance flavor.

Add Ingredients to a Pot

• Place chopped neck and giblets in a stock pot or dutch oven.

• Add any vegetable trimmings or peelings you may have on hand to further boost flavor. Popular additions are onion, carrot, celery, mushrooms, etc.

• Pour in enough water to cover, about 6-8 cups.

• Toss in a bay leaf, peppercorns, parsley and other herbs of your choice.

Simmer the Stock

• Bring the pot to a boil over high heat. Then reduce to a gentle simmer.

• Simmer for 1-2 hours with the lid on, stirring periodically. Reduce heat if boiling.

• Skim any foam or impurities that rise to the surface.

• Longer simmering results in a richer stock, so simmer up to 3 hours.

Strain and Cool

• Line a colander with cheesecloth and strain the stock, discarding solids.

• Cool the stock completely before refrigerating or freezing.

• Refrigerate up to 4 days or freeze for several months.

• Skim excess fat after cooling for a cleaner flavored stock.

Use the Stock

Homemade turkey stock is ready to use in any recipe needing additional moisture and flavor. Try it in:

• Gravy – For maximum flavor, use turkey drippings too.

• Stuffing – Adds moisture and seasoning to stuffing or dressing.

• Soup – An easy upgrade over water for turkey noodle or rice soups.

• Sauce – Thin with cornstarch or flour for an instant sauce or gravy.

• Rice or Vegetables – Use as a flavorful cooking liquid.

Tips for the Best Homemade Turkey Stock

Follow these tips for a flavorful and aromatic homemade turkey stock:

• Omit Liver – The liver can lend a bitter taste. Use just the heart, gizzard and neck.

• Brown the Meat – Browning the neck and giblets boosts flavor significantly through the Maillard reaction.

• Add Vegetables – Onion, carrot and celery are classic aromatics. Mushrooms add earthiness.

• Simmer Slowly – Gentle heat extracts maximum flavor. Boiling can make the stock cloudy.

• Skim Impurities – Foam and scum contain impurities so skimming improves clarity.

• Use Cheesecloth – Line the strainer with cheesecloth for the clearest stock.

• Cool Quickly – Rapid cooling prevents bacteria growth. Don’t leave at room temp.

• Portion & Freeze – Freeze in recipe-ready portions like 1 cup bags or ice cube trays.

Common Questions

Do you have to use the liver?

Most recipes exclude the liver since it can add a bitter, irony taste. The heart, gizzard and neck provide plenty of flavor on their own.

Can you use just the neck?

Absolutely. The neck alone will provide a rich meaty broth. The giblets just add more concentrated flavor. Use any parts you have available.

Does the stock need vegetables?

While not required, vegetables take the stock’s flavor to the next level. Onion, carrot and celery are classic. Mushrooms, greens or herb stems also work.

How long does turkey stock last?

Refrigerated turkey stock lasts 3-4 days. For longer storage, portion into freezer bags or containers and freeze for 4-6 months.

Can you use turkey stock for chicken dishes?

Yes! The flavors are interchangeable. Turkey stock adds great flavor to any poultry dish including chicken soup, rice, etc.

Making your own turkey stock from the giblets and neck may seem intimidating, but it’s actually quite simple. With just a few pantry ingredients and minimal hands-on time, you’ll have quarts of flavorful homemade stock ready for making insanely delicious Thanksgiving recipes. Follow the easy steps above for your best turkey stock yet!