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