Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


Turkey Stock for Gravy Recipe

Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Turkey Stock for Gravy

Photo by: Joseph DeLeo

This is the simplest way i know to make a rich turkey stock, utilizing the turkey neck, tail, gizzard, and heart found inside the neck cavity of the turkey. (I never use the liver, also found in the packet of giblets, for making stock, because it gives the stock a bitter flavor. I cook the liver separately, chop it, and add it to my stuffing.

To make a bigger batch of stock to cook ahead and freeze, use about 5 pounds of turkey wings, thighs, or drumsticks in place of the giblets and turkey neck listed in this recipe and double the quantities of the rest of the ingredients. Brown the turkey parts in a roasting pan in a preheated 400°F oven for 1½ hours. Transfer them to a stockpot and proceed with the recipe, starting after the browning step.

Yield: Makes about 3 cups

  • 2 tablespoons canola oil
  • Turkey neck, tail, gizzard, and heart
  • 1 yellow onion, root end trimmed but peel left intact, quartered
  • 1 large carrot, scrubbed but not peeled, cut into 2-inch chunks
  • 1 large rib celery including leafy tops, trimmed and cut into 2-inch lengths
  • 2 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 6 black peppercorns
  • 2 cups canned low-sodium chicken broth
  • 5 cups cold water


In a large saucepan, heat the oil over medium heat. Add the turkey neck, tail, gizzard, and heart and sauté until browned on all sides, 5 to 7 minutes. Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan. Bring to a boil over medium-high heat, then reduce the heat to low. Skim any brown foam that rises to the top. Simmer the stock until it reduces by half, about 1 hour. Pour the stock through a fine-mesh sieve set over a bowl or 4-cup glass measure. Set aside the neck, gizzard, and heart until cool enough to handle. Discard the rest of the solids. Let the stock cool completely. Skim off any fat that rises to the top. Cover and refrigerate until ready to use. (When you’re ready to make gravy, skim the fat from the top of the stock again, if necessary.)

If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart. Cover and refrigerate until you are ready to use. (Some cooks prefer to make a smooth gravy and add the diced gizzard and heart to their stuffing.)

© 2008 Diane Morgan

Editor's Note

Nutritional information is based on 3 servings.


Nutrients per serving (% daily value)

48kcal (2%)
21mg (2%)
2mg (3%)
200mcg RAE (7%)
0mg (0%)
0g (1%)
3g (5%)
386mg (16%)
0mg (3%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.