Savory homemade turkey broth is the starting point for the very best stuffing and gravy. Any leftover broth can be frozen and used later anywhere you’d use chicken broth.
|1||package||giblets from inside the turkey|
|1||large||yellow onion, unpeeled, washed, cut in half|
|2||carrots||unpeeled, cut into 2-inch pieces|
|1||stalk||celery, cut into 2-inch pieces|
Make the broth up to 48 hours before roasting the turkey.
- Open the package of giblets from inside the turkey. Discard the liver (or save for another use) and rinse remaining contents of package in cool water.
- Place giblets in a 4-quart saucepan and cover with 2 quarts cold water.
- Bring to a boil over high heat, reduce the heat to a simmer, and skim off any impurities that rise to the surface.
- Simmer for 10 minutes, skimming as needed.
- Add onion, carrots, celery, thyme sprigs, parsley sprigs, garlic, peppercorns, whole cloves and bay leaf.
- If necessary, add more water just to cover giblets.
- Simmer for 1 hour, uncovered, skimming any scum that rises to the surface.
- Strain broth through a fine-mesh sieve.
- Reserve 2 1/4 cups for preparing the stuffing (cool thoroughly before using). Set aside the remaining broth for preparing the gravy.
- If broth is finished more than 4 hours before using, cool to room temperature, cover and refrigerate.