Turkey Giblet Broth


3 lbs TURKEY NECK and GIBLETS, do not include the liver

1-1/4 c chopped onion

2 Cloves garlic, peeled and mashed

2 Medium carrots, coarsely chopped

3 Stalks celery with leaves, coarsely chopped

Fresh parsley

1/2 tsp dried thyme

1 Bay leaf, crushed

1 tsp table salt

4 Peppercorns

6 c cold water



Over medium-high heat, combine neck and giblets with all other ingredients in a large heavy saucepan. Bring to a boil. Skim foam from top.

Reduce heat to low, cover saucepan and simmer mixture 1 to 2 hours.

Remove bones and strain broth through a fine sieve.

Remove turkey meat from neck and chop neck meat, heart and gizzard into fine pieces.

Store giblets and stock in separate containers in refrigerator for up to 18 hours.

When the stock is chilled, fat will form on the top. Discard fat prior to using.

Nutrition Facts

1/2 Cup (270g) Serving Size

192 Total Calories

8 g Total Fat

2 g Saturated Fat

88 g Cholesterol

288 mg Sodium

3 g Total Carbohydrates

0 g Dietary Fiber

13 g Sugars

24 g Protein

43 % Daily Protein

5 % Daily Vitamin C

3 % Daily Calcium

11 % Daily Iron