Quick Turkey Giblet Broth

Quick Turkey Giblet Broth
Photo by www.finecooking.com


  • 8 to 10 black peppercorns
  • 1 large onion, cut into 2-inch chunks
  • 1 bay leaf
  • 2 Tbs. vegetable oil
  • 1 small carrot, peeled and cut into 2-inch pieces
  • Kosher salt
  • 2 large sprigs each fresh thyme and flat-leaf parsley
  • + 2 more ingredients
    • Turkey neck, gizzard, tail, and heart
    • 1 rib celery, cut into 2-inch pieces

Chop the turkey neck into three to four pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the turkey neck, gizzard, tail, and heart (don't use the liver) along with the onion and 1/2 tsp. salt. Stir to coat with oil, cover, and cook gently...

View full recipe at Fine Cooking


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