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Turkey Stock for Gravy

2 tablespoons canola oil
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 saute 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 youre 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: www.cookstr.com