What makes our Golden Turkey Giblet Stock wicked good? Our recipe starts with browning the specialty meats (giblets) then deglazing the pan for added flavor. (If you wish to kick up your stock, you may deglaze your pan with port wine.) Most recipes for turkey stock do not call for these important steps. The addition of tangerine rinds (if using), with the release of citrus essential oils, makes for an extraordinary stock with bright yet robust flavor notes which carry through to the gravy and stuffing. While the stock is simmering, your house will be filled with a pleasing aroma like no other turkey stock recipe. It just simply is not Thanksgiving or Christmas at our house without this magnificent turkey stock!
- Neck and giblets (heart & gizzard) from a 16 to 20 pound fresh turkey, rinsed & patted dry
- 1 tablespoon extra virgin or light olive oil
- 8 cups filtered or purified water, such as distilled
- 3 celery ribs (including tops), sliced
- 2 large carrots, unpeeled & sliced
- 1 large yellow onion, quartered into wedges with skin intact
- Rind of 3 tangerines, with white pith removed, optional
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 1½ teaspoons black peppercorns
- Pinch kosher salt, optional
- In a large saucepan over medium heat, add olive oil. Once the oil ripples and is hot, add the neck and giblets and cook until well browned all over, about 6 minutes.
- Remove the pan from the heat; add ½ cup water and deglaze, scraping up the brown bits. Return the pan to medium heat.
- Add the vegetables, tangerine rind (if using), herbs and peppercorns as well as the remaining water.
- Bring to a rapid simmer (do not boil), skimming the froth. Continue to cook on low heat at a bare simmer, skimming the froth occasionally, for 2 hours.
- Strain the stock through a fine sieve into a large 4-cup heatproof liquid measuring cup or bowl. There should be about 4 cups of stock. If there is more, simmer the stock until it is reduced to about 4 cups; if there is less, add enough water to measure about 4 cups.
The stock may be made 2 days in advance. Cool completely, uncovered. Cover and refrigerate in an airtight container until ready to use.
Original Recipe Source: WickedGoodKitchen.com
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