| Turkey Stock |
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The secret to great gravy!
1 stick butter
Turkey neck, tail & giblets
3-4 cups celery, carrots
and onions, rough chop
5 ea fresh thyme & parsley sprigs
2 bay leaves
6 whole cloves
12 peppercorns
1/2 tsp salt
Melt butter in a large stock pot. Add the turkey neck, tail, heart and chopped gizzard (plus extra necks and wings if you can get them) - cook to brown.
Add veggies, stirring and sauteing to loosen brown bits in pan. Add 16 cups water and remaining ingredients, bring to a boil and reduce to medium.
Simmer uncovered until the liquid is reduced by about two thirds and the taste is rich, about 3 hours. Do not over salt! Strain into a measuring cup, pressing on the solids to extract all the liquid. Discard solids and skim fats. Yields approximately 4 cups.
