Turkey Giblet Stock

    1 hour 35 min

    This recipe creates a turkey stock that is far superior than any store-bought variety. The neck, giblets, liver and other seasonings are simmered together until reduced. Use as you would for any stock.

    64 people made this

    Makes: 750 ml stock

    • 1 neck, giblets and liver from a turkey
    • 1.5 litres water
    • 1 stick celery, sliced
    • 1 carrot, sliced
    • 1 onion, quartered
    • 2 tangerines, zested
    • 1 bay leaf
    • 1 teaspoon whole black peppercorns

    Prep:5min  ›  Cook:1hr30min  ›  Ready in:1hr35min 

    1. In a large saucepan, combine the neck and giblets (excluding the liver), 1.5 litres water, celery, carrot, onion, tangerine zest, bay leaf and peppercorns. Bring mixture to the boil, reduce heat and continue to simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at barely a simmer for an additional 30 minutes.
    2. Pass the stock through a fine sieve into a bowl. There should be about 750ml stock. If there is more, simmer the stock until it is reduced to about 750ml; if there is less, add enough water to measure about 750ml.

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    Reviews in English (35)


    I needed to make a stock in order to get gravy for my deep-fried turkey. This was so easy to make - made the whole house smell wonderful - and also made a tasty gravy.  -  27 Nov 2005  (Review from Allrecipes US | Canada)


    Very easy to make  -  11 Dec 2001  (Review from Allrecipes US | Canada)


    I made this for Thanksgiving along with the Awesome Stuffing recipe and it was no fuss...very good. You could tell it was made from scratch! Thanks for sharing.  -  27 Nov 2004  (Review from Allrecipes US | Canada)