This turkey neck stock makes Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple, and Cranberry Stuffing — or your favorite gravy. To make life easy on Thanksgiving day, prepare this stock in advance.
Ingredients
- water: 6 cups
- neck, giblets, and liver from a turkey: 1 piece
- onion, quartered: 1 piece
- stalk celery: 1 piece (sliced)
- carrot: 1 piece (sliced)
- tangerines, zested: 2 piece
- whole black peppercorns: 1 tsp
- bay leaf: 1 piece
Metric Conversion
Stages of cooking
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Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
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Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.
