Turkey Giblet Stock

    1 hour 55 minutes

    This easy turkey stock can be used right away or 2 days in advance. The secret is the grated rind from 2 tangerines. Also has the usual suspects, bay leaf, peppercorn and onion.

    51 people made this

    Serves: 4 

    • 1 neck, giblets and liver from a turkey
    • 6 cups water
    • 1 celery stick, sliced
    • 1 carrot, sliced
    • 1 onion, quartered
    • 2 tangerines, rind grated
    • 1 bay leaf
    • 1 teaspoon whole black peppercorns

    Preparation:15min  ›  Cook:1hour40min  ›  Ready in:1hour55min 

    1. In a large saucepan, combine the neck and giblets (excluding the liver), water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer for 1 hour, occasionally skimming off the froth. Add liver and continue to cook at a bare simmer for another 30 minutes.
    2. Strain the stock through a fine sieve into a bowl. (Reserve the neck and remaining giblets for gravy, if you will be making gravy). There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to make up to 3 cups.

    Storage of Stock

    This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use.

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    Reviews in English (35)


    I needed to make a stock in order to get gravy for my deep-fried turkey. This was so easy to make - made the whole house smell wonderful - and also made a tasty gravy.  -  27 Nov 2005  (Review from Allrecipes USA and Canada)


    Very easy to make  -  11 Dec 2001  (Review from Allrecipes USA and Canada)


    I made this for Thanksgiving along with the Awesome Stuffing recipe and it was no fuss...very good. You could tell it was made from scratch! Thanks for sharing.  -  27 Nov 2004  (Review from Allrecipes USA and Canada)