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cup of turkey stock

Gravy. After blood, the most precious liquid known to man. And that turkey gravy recipe you have may well call for using turkey stock. Here is a fast, easy, but delicious stock recipe from The New Thanksgiving Table by Diane Morgan.

This recipe uses those “extra turkey parts” or giblets stuffed inside your turkey. Or you can buy a package of turkey giblets separately, and make this stock ahead of time. Stock is a wonderful tool to have in your freezer anyway. The stock is an excellent base for making enriched soups during the cold of winter.

The yield here is relatively small: 3 cups. You begin with much more liquid, but reduce it down over time to generate a thick, flavor rich stock. You may want to double this recipe to have extra, beyond Turkey Day, to freeze.

If you are going to make a bigger batch, Diane suggests using about 5 pounds of turkey wings, thighs, or drumsticks in place of the giblets and turkey neck listed in this recipe and double the quantities of the rest of the ingredients. Brown the turkey parts in a roasting pan in a preheated 400°F oven for 1 ½ hours. Transfer them to a stockpot and proceed with the recipe, starting after the browning step.

Preparation here is made easy for you several ways. You don’t peel the carrot or get all the skin off the onion. You get a head start by using some canned chicken stock, so make that head start count by finding an upscale brand.

If you buy a separate package of turkey parts to make this stock or use the giblets from inside the neck, the package should include the liver. Diane says to NOT use the liver in this stock, because it may add a bitter taste. But you can, if you choose, cook the liver, chop it up and add it to your dressing.

Turkey Stock

Yield: 3 cups


  • 2 tablespoons canola oil
  • 1 turkey neck, tail, gizzard, and heart
  • 1 yellow onion, root end trimmed but peel left intact, quartered
  • 1 large carrot, scrubbed but not peeled, cut into 2-inch chunks
  • 1 large rib celery including leafy tops, trimmed and cut into 2-inch lengths
  • 2 Sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 6 black peppercorns
  • 2 cups canned low sodium chicken broth
  • 5 cups cold water


In a large saucepan, heat the oil over medium heat. Add the turkey neck, tail, gizzard, and heart and sauté until browned on all sides, 5 to 7 minutes. Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan.

Bring to a boil over medium-high heat, then reduce the heat to low. Skim any brown foam that rises to the top. Simmer the stock until it reduces by half, about 1 hour. Pour the stock through a fine-mesh sieve set over a bowl or 4-cup glass measure.

Set aside the neck, gizzard, and heart until cool enough to handle. Discard the rest of the solids. Let the stock cool completely.

Skim off any fat that rises to the top. Cover and refrigerate until ready to use. (When you’re ready to make gravy, skim the fat from the top of the stock again, if necessary.)

If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart. Cover and refrigerate until you are ready to use. (Some cooks prefer to make a smooth gravy and add the diced gizzard and heart to their stuffing.)

Source: The New Thanksgiving Table by Diane Morgan