This recipe is from delia's complete cookery course.

Turkey stock using giblets. It’s okay if you don’t, you will still get a great turkey stock from just the carcass. Cook 4 hours at a simmer until the neck meat releases freely from the bones and the giblets are fork tender. Use as the base for rich gravies or warming soups.

Cook until foaming, 1 to 2 minutes. Pour through a fine sieve into a bowl (you should have 3 1/2 cups). 3 cups giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy.

Cover and simmer for 2 hours. Add giblets, neck, and 1/2 teaspoon salt. Web pat neck and giblets dry.

Jamie davis smith thu, november 9, 2023, 5:45 am est · 4 min read giblets often contain the turkey's heart,. Skim it a few times if you’d like. Web traditionally, when buying a turkey from a supermarket or butcher’s, you’d often find the giblets in a bag under the flap of skin covering the neck end of the turkey.

Pour in the hot stock and bring to a boil, whisking. If you want, add chopped vegetables, some herbs, and bay leaves. Add the onion, carrots, and garlic.

Strain the stock into a container for use with the stuffing. You should have close to 4 cups. Web bring the 4 cups stock to a simmer in a medium saucepan.