turkey giblet stock recipe

Written ByJenny Smyth Posted on
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The Best turkey giblet stock recipe

I’ve been making turkey giblet stock for years, and it’s a staple in my household. It’s a simple recipe that’s rich in flavor and packed with nutrients.

I love that it’s a great way to use up all the bits and bobs from a turkey, rather than letting them go to waste. My family and I have grown to love the taste of this stock, and it’s become a regular part of our meals.

Whether we’re having soup, stew, or just a simple broth, this stock is always a welcome addition. One of the things I appreciate most about this recipe is how easy it is to make.

It requires just a few ingredients, none of which are difficult to find. And the best part is that it’s ready in under an hour – perfect for those busy weeknight dinners when I need something quick and easy but still nutritious.

This stock is also incredibly versatile – I like to freeze it in ice cube trays so I can easily add it to soups and stews throughout the year.

Turkey Giblet Stock

Turkey Giblet Stock

4.7 from 1660 votes

A rich, savory stock made from turkey giblets, neck, and aromatic vegetables. It serves as the perfect base for gravy, soups, or stuffing.

Prep Time15 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 45 kcal

🥘Ingredients

For the Stock

Giblets and neck from 1 turkey (liver optional, see notes)
2 tablespoons vegetable oil
1 large onion, quartered
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
4 cloves garlic, smashed
8 cups cold water
1 teaspoon whole black peppercorns
2 bay leaves
3 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon salt

👨‍🍳Directions

1Rinse the turkey giblets and neck under cold water and pat dry with paper towels.
2If using the liver, set it aside separately as it can add bitterness if cooked too long.
3Heat the vegetable oil in a large stockpot over medium-high heat until shimmering.
4Add the giblets and neck (except liver) and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
5Add the onion, carrots, celery, and garlic to the pot.
6Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften and develop light brown spots.
7Pour in the cold water and add the peppercorns, bay leaves, thyme, and salt.
8If using the liver, add it now.
9Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
10Simmer the stock uncovered for 1 hour and 30 minutes to 2 hours, until the liquid is reduced by about one-third and the giblets are very tender.
11Skim off any foam or impurities that rise to the surface with a spoon.
12Remove the pot from the heat.
13Strain the stock through a fine-mesh strainer or cheesecloth set over a large bowl, pressing on the solids with a spoon to extract all liquid.
14Discard the solids.
15Let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 3 months.
16Once chilled, the fat will solidify on top and can be easily removed with a spoon if desired.

🔧Equipment

Large stockpot or Dutch oven (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Fine-mesh strainer or cheesecloth
Large bowl or container
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 3g💛Saturated Fat: 0.5g❤️Cholesterol: 15mg🧂Sodium: 300mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 3g

📝Notes

For a clearer stock, avoid boiling vigorously and skim foam regularly. If you prefer a milder flavor, omit the liver entirely or add it only during the last 30 minutes of simmering. The stock can be seasoned further after cooking.

Watch Video Of How Turkey Giblet Stock Works

Storing turkey giblet stock is easy. Let it cool to room temperature, then refrigerate it in a covered container for up to 5 days.

You can also freeze it in ice cube trays for small portions or in quart bags for larger amounts. To reheat, just warm it on the stove or in the microwave until it is hot.

Serve it as a base for gravy, use it to cook rice or quinoa, or sip it plain on a cold day. This stock is always a good idea for family gatherings because it adds homemade flavor to so many dishes and makes the most of the turkey.

❓ Frequently Asked Questions About Turkey Giblet Stock

Q: What exactly are giblets?

Giblets are the internal organs of a turkey, typically including the heart, liver, gizzards, and other parts. They’re usually found inside the cavity of the bird.

Q: Are giblets safe to eat?

Yes, giblets are safe to eat as long as they’re cooked properly. In fact, they’re a great source of protein and can be used to make a delicious stock.

Q: Do I need to use all the giblets in this recipe?

No, you can use as many or as few giblets as you like in this recipe. If you’re not comfortable using all of them, feel free to pick and choose the ones you want to include.

Q: Can I make this recipe without giblets?

No, this recipe specifically calls for giblets as they provide much of the flavor and nutrients in this stock.

Q: How long does this stock last in the fridge?

This stock will keep for 3-5 days in the fridge. Be sure to store it in an airtight container to prevent contamination.

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