Herby Giblet and Neck Broth
Herby Giblet and Neck Broth
Ingredients
For the Broth
- 1 turkey neck
- 1 set turkey giblets, (heart, gizzard, liver)
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1/4 cup fresh parsley, packed
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 8 cups cold water
- 1/2 teaspoon kosher salt, or to taste
Instructions
- 1
Rinse the turkey neck and giblets (heart, gizzard, liver) under cold water. Pat them dry with paper towels.
⏱️ 2 min
- 2
Place the turkey neck and giblets in a large stockpot or Dutch oven. Add the quartered yellow onion, roughly chopped carrots, and roughly chopped celery stalks.
⏱️ 3 min
- 3
Add the fresh parsley, fresh thyme sprigs, bay leaves, and whole black peppercorns to the pot.
⏱️ 1 min
- 4
Pour 8 cups of cold water over all the ingredients, ensuring everything is submerged. Add the kosher salt.
⏱️ 1 min
- 5
Bring the mixture to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and simmer gently for at least 2 1/2 to 3 hours. Skim off any foam that rises to the surface during the first 30 minutes of simmering.
⏱️ 180 min
- 6
After simmering, carefully remove the turkey neck and giblets from the pot using tongs or a slotted spoon. Discard the neck. If desired, finely chop the cooked gizzard and heart to add back to the broth or gravy later. Discard the liver as it can make the broth bitter.
⏱️ 5 min
- 7
Strain the broth through a fine-mesh sieve into a clean bowl or container, discarding the cooked vegetables and herbs. Press down on the solids to extract as much liquid as possible.
⏱️ 2 min
- 8
The broth is now ready to be used as a base for gravy, soups, or as a flavorful liquid for cooking. If making gravy, you can thicken it with a roux or cornstarch slurry.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Herby Giblet and Neck Broth
Ingredients
For the Broth
- 1 turkey neck
- 1 set turkey giblets, (heart, gizzard, liver)
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1/4 cup fresh parsley, packed
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 8 cups cold water
- 1/2 teaspoon kosher salt, or to taste
Instructions
- 1
Rinse the turkey neck and giblets (heart, gizzard, liver) under cold water. Pat them dry with paper towels.
⏱️ 2 min - 2
Place the turkey neck and giblets in a large stockpot or Dutch oven. Add the quartered yellow onion, roughly chopped carrots, and roughly chopped celery stalks.
⏱️ 3 min - 3
Add the fresh parsley, fresh thyme sprigs, bay leaves, and whole black peppercorns to the pot.
⏱️ 1 min - 4
Pour 8 cups of cold water over all the ingredients, ensuring everything is submerged. Add the kosher salt.
⏱️ 1 min - 5
Bring the mixture to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and simmer gently for at least 2 1/2 to 3 hours. Skim off any foam that rises to the surface during the first 30 minutes of simmering.
⏱️ 180 min - 6
After simmering, carefully remove the turkey neck and giblets from the pot using tongs or a slotted spoon. Discard the neck. If desired, finely chop the cooked gizzard and heart to add back to the broth or gravy later. Discard the liver as it can make the broth bitter.
⏱️ 5 min - 7
Strain the broth through a fine-mesh sieve into a clean bowl or container, discarding the cooked vegetables and herbs. Press down on the solids to extract as much liquid as possible.
⏱️ 2 min - 8
The broth is now ready to be used as a base for gravy, soups, or as a flavorful liquid for cooking. If making gravy, you can thicken it with a roux or cornstarch slurry.
⏱️ 1 min