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Yield
Serves : Makes about 7 cups

How to Make It

Step 1    

Preheat the oven to 400°. Put the whole turkey wings and the reserved wing tips in a flameproof roasting pan and roast for about 1 hour, turning occasionally, or until well browned. Transfer the turkey parts to a large pot.

Step 2    

Set the roasting pan over 2 burners. Add 1 cup of water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.

Step 3    

Add the turkey neck, wing tips, gizzard and heart to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper and 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours. Add the reserved liver and poach it in the stock until browned outside but still pink in the center, about 6 minutes.

Step 4    

Strain the stock. Reserve the liver, heart and gizzard for the gravy.

Make Ahead

The stock and giblets can be refrigerated separately for up to 2 days. Skim the fat from the stock before using.

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