© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
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