-
Active Time
30 minutes
-
Total Time
3 hours 30 minutes (includes simmering and cooling)
Ingredients
Makes about 8 1/2 cups
Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours. Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD:Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Wrap and chill turkey neck, heart, and gizzard separately for making gravy.
Leave a Review
Reviews (3)
Back to TopI do this every Thanksgiving except I brown the turkey parts in the oven until very dark brown to make the stock a darker color.
TexasChef1313
Round Rock, TX
1/10/2011
Simply wonderful! Used it as the base for gravy for Thanksgiving, and used the rest the following day as soup with leftover turkey in it. Delicious!
jeanneandlisa
Palm Springs, CA
12/3/2010
YUM! This made the *best* gravy. Instead of wings (which I couldn't find at the store), I used 4 turkey drumsticks. Will definitely be my go-to recipe for stock.
nimlet
Oakland
11/26/2010
