Turkey Broth with Giblets

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This recipe is part of the recipe for Roast Turkey with Pan Gravy


Makes 3 cups


Reserved giblets and neck from turkey (discard liver or reserve for another use)
4 cups water
1 can (14-1/2 ounces) chicken broth
1 medium onion, cut into quarters
2 medium carrots, coarsely chopped
4 large sprigs fresh parsley
1 bay leaf
1 teaspoon dried thyme leaves, crushed
10 whole black peppercorns


  1. For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan. Bring to a boil over high heat; skim off foam. Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns. Reduce heat to low. Simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. (If liquid evaporates too quickly, add additional 1/2 cup water.) Cool to room temperature.
  2. Strain broth; set aside. If broth measures less than 3 cups, add water to equal 3 cups liquid. If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups. Remove meat from neck and chop giblets finely; set aside. Broth may be prepared up to 1 day before serving. Cover giblets and broth separately and refrigerate.

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