- Neck and giblets (heart & gizzard) from a 16 to 20 pound fresh turkey & patted dry
- 1 tablespoon extra virgin or light olive oil
- 8 cups filtered or purified water, such as distilled
- 3 celery ribs (including tops), sliced
- 2 large carrots, unpeeled & sliced
- 1 large yellow onion, quartered into wedges with skin intact
- Rind of 3 tangerines, with white pith removed, optional
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 1½ teaspoons black peppercorns
- Pinch kosher salt, optional
In a large saucepan over medium heat, add olive oil. Once the oil ripples and is hot, add the neck and giblets and cook until well browned all over, about 6 minutes. Remove the pan from the heat; add ½ cup water and deglaze, scraping up the brown bits. Return the pan to medium heat.
Add the vegetables, tangerine rind (if using), herbs and peppercorns as well as the remaining water. Bring to a rapid simmer (do not boil), skimming the froth. Continue to cook on low heat at a bare simmer, skimming the froth occasionally, for 2 hours. Strain the stock through a fine sieve into a large 4-cup heatproof liquid measuring cup or bowl. There should be about 4 cups of stock. If there is more, simmer the stock until it is reduced to about 4 cups; if there is less, add enough water to measure about 4 cups.
Mise en Place: Everything in place. All pre-measured, rinsed, patted dry and chopped. Neck and giblets from a 16- to 20-pound fresh turkey, olive oil, purified water, celery, carrots, onion, tangerine rinds, fresh rosemary and thyme, bay leaf and whole black peppercorns. Kosher salt is optional and not pictured here.
Once the oil ripples and is hot, add the neck and giblets and cook until well browned all over, about 6 minutes. Be sure that you have rinsed and fully patted dry the turkey neck and specialty meats to prevent hot oil splatter when adding them to the pan. As you can see, the oil is rippling indicating that the pan and oil is hot enough to add the turkey neck and specialty meats to brown.
Here, I am using tongs to add the turkey neck to our hot saucepan with light olive oil to brown. Using tongs makes turning the turkey neck and specialty meats over for even browning very easy.
Next, we start adding the specialty meats while using tongs to turn the meats often to brown evenly.
Remove the pan from the heat; add ½ cup water and deglaze, scraping up the brown bits. Return the pan to medium heat. Look at that flavor bursting through! Here, I am adding ½ cup water to deglaze the pan.
Now for the citrus rind for spectacular flavor. Here, I am adding sections of tangerine rind where the bitter white pith has been carefully removed with a paring knife. The essential oils from the tangerine are what we are after and not bitterness from the pith.
Bring the stock to a rapid simmer, skimming the froth occasionally. As you can see, we are just starting to get some bubbling action.As you can see, our Golden Thanksgiving Turkey Giblet Stock has reached a rapid simmer, just before reaching a full boil. (Do not boil.) Now it is time for the stock to cook over low heat at a bare simmer for 2 hours. Skim the froth occasionally.
As you can see here, I am skimming some froth. Next, strain the stock through a fine sieve into a large 4-cup heatproof liquid measuring cup or bowl.