Don't throw away the neck and giblets that come with your turkey. They can be turned into a tasty broth that makes terrific gravy. Giblets are full of rich flavor and can add great complexity to your turkey broth. Th giblet bag includes a heart, liver, gizzard (part of the stomach), and neck. The liver should not be used for broth, because it will make it bitter. You can saute, chop, or add the liver to stuffing or to the finished gravy.
Terrific Turkey Giblet Broth
Yields 3 1/2 Cups
Turkey neck, gizzard, tail, and heart (do not include liver)
2 tablespoons vegetable oil
1 large onion, cut into 2-inch chunks
kosher salt
4 cups water
1 small carrot, peeled and cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 bay leaf
2 large sprigs each fresh thyme and flat-leaf parsley
8 to 10 black peppercorns
1. Chop the turkey neck into 3 to 4 pieces with a cleaver. Chop the gizzard in half.
2. Heat the oil in a large saucepan over medium-low heat. Add the turkey neck, gizzard, tail, and heart along with the onion and 1/2 teaspoon salt. Stir to coat with oil, cover, and cook gently for 20 minutes, stirring occasionally; the meat will release lots of juice.
3. Add the water, carrot, celery, bay leaf, thyme, parsley, and peppercorns. Bring to a boil, cover, and reduce heat to maintain a gentle simmer.
4. Simmer until the broth is flavorful, 30 to 40 minutes. Straw the broth and use immediately or let cool. Pick the meat from the neck and tail to add to the gravy along with the chopped gizzard and heart, if necessary.
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