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Turkey Stock / Broth
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as your basting sauce for the roasting turkey, and also for making the gravy. You can also add 1-2 chicken legs or thighs to this when making a lot of broth.
turkey neck, giblets, and other cut up parts
In a heavy bottomed stock pot or large kettle, combine everything. Cover, bring to a boil, and then reduce to a low simmer and cook for about 1 hour, or more if you have the time. Taste, and correct the seasonings. May need more salt, more pepper, more herbs, a pinch of sugar......
Recipe created 1996-11-18.