Turkey Giblet Broth Makes Better Gravy
Ever wonder what you can do with the giblets you pull out from your raw turkey?  A thrifty Abbey Cook makes use of all parts of the turkey, so make a broth which will give a flavour boost for your Turkey Pan Gravy.
Turkey Giblet Broth Makes Better Gravy
Ever wonder what you can do with the giblets you pull out from your raw turkey?  A thrifty Abbey Cook makes use of all parts of the turkey, so make a broth which will give a flavour boost for your Turkey Pan Gravy.
Servings
2–3 cups
Cook Time
60minutes
Servings
2–3 cups
Cook Time
60minutes
Ingredients
Instructions
  1. Roughly chop the turkey neck into large pieces, cut the gizzard in half. Heat oil on a large saucepan over medium-low heat. Add the turkey parts, along with onion and salt. Cook gently for 20minutes, stirring occasionally.
  2. Add 4 cups cold water along with the carrot, celery, bay leaf, thyme, parsley, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a gentle simmer. Simmer until the broth is flavorful, 30 to 40minutes.
Recipe Notes

Use the broth to make a more flavourful turkey pan gravy.

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