This turkey broth recipe adds some nice flavors to gravy, stuffing, or can stand on its own for soup. You can use chicken instead of turkey to make chicken broth.
- 2 T Olive Oil
- Turkey Neck
- Uncut Giblets
- 8 Cups Water
- 1 Onion (quartered)
- 2-3 Carrots (cut in big slices)
- Add 2-3 celery sticks cut into big slices (use the celery heart with the leaves)
- 1 Bay Leaf
- ½ t Thyme (dry)
- ¼ t Peppercorns
- 1 t Salt
- Put a pot on medium-high heat and add the olive oil. Add the turkey neck, giblets, a piece of the turkey fat (from the cavity) and saute for about 5 minutes. I also cut off the wing tips (about an inch) and throw these in.
- Throw in the onion, carrots, and celery and saute for another 5 minutes.
- Add the water, bay leaf, thyme, peppercorns, and salt. Skim of the foam after the initial boil. Cook (Simmer) for Several Hours until giblets are tender with a fork.
- Set aside liquid, giblets, and neck. I use the giblets for making gravy and the neck for the bottom of the roasting pan when cooking the turkey.
When making chicken broth instead of turkey broth, you would use the chicken carcass (after you finish the chicken) instead of the turkey neck. You could do the same with the turkey carcass when you finish the turkey.
Refer to the Preparing Thanksgiving Dinner article if you want a project timeline to help you prepare an entire holiday meal.