Ingredients Jump to Instructions ↓

  1. 8 cup(s) water

  2. 4 large carrots , cut into 2-inch chunks

  3. 4 large stalks celery , cut into 2-inch chunks

  4. 2 medium (6-8 ounces each) onion , cut into quarters

  5. 2 bay leaves

  6. Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey , excluding liver

  7. Salt

Instructions Jump to Ingredients ↑

  1. In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high. Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.

  2. Strain stock through fine-mesh sieve into large bowl. Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy. Cover and refrigerate stock until ready to use, up to 3 days.


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