The Locke Family from Seymour, IN. loves to pass this recipe to family and friends during the Thanksgiving season. Every part of a turkey can be used as this recipe will show. This broth can also be used to make wonderful turkey gravy.

Terrific Turkey Giblet Broth

Yields 3 1/2 Cups

Turkey neck, gizzard, tail, and heart (do not include liver)

2 tablespoons vegetable oil

1 large onion, cut into 2-inch chunks

kosher salt

4 cups water

1 small carrot, peeled and cut into 2-inch pieces

1 rib celery, cut into 2-inch pieces

1 bay leaf

2 large sprigs each fresh thyme and flat-leaf parsley

8 to 10 black peppercorns

1. Chop the turkey neck into 3 to 4 pieces with a cleaver. Chop the gizzard in half.

2. Heat the oil in a large saucepan over medium-low heat. Add the turkey neck, gizzard, tail, and heart along with the onion and 1/2 teaspoon salt. Stir to coat with oil, cover, and cook gently for 20 minutes, stirring occasionally; the meat will release lots of juice.  

3. Add the water, carrot, celery, bay leaf, thyme, parsley, and peppercorns. Bring to a boil, cover, and reduce heat to maintain a gentle simmer.

4. Simmer until the broth is flavorful, 30 to 40 minutes. Straw the broth and use immediately or let cool. Pick the meat from the neck and tail to add to the gravy along with the chopped gizzard and heart, if necessary.

Comments

lot

0

 

 

tails is the hindmost part of an animal, esp. that forming a distinct, flexible appendage to the trunk. For more information see the link below:

lot
www.skilch.com

Tuesday 10 April 2012, 20:32

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