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.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 4 to 5 cups
Ingredients
Preparation
Step 1
Pat neck and giblets dry, then cut neck into pieces with a large knife.
Step 2
Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.
Step 3
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
Do ahead: Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.
Editor’s note: This recipe was first printed in the Novemeber 2008 issue of ‘Gourmet’ as ‘Classic Turkey Stock.’
