TURKEY BROTH

Yield: Yields 3 cups.


Substitute this quick homemade giblet broth for canned chicken broth in any Thanksgiving gravy recipe.


Ingredients
Neck, tail, heart, and gizzard from a 12-lb. all-natural turkey
1 Tbs. extra-virgin olive oil
1 medium yellow onion, cut into 1- to 2-inch chunks

Preparation
With a cleaver, chop the neck into 1-1/2- to 2-inch pieces. Cut the tail, heart, and gizzard into 1-inch pieces. Heat the oil in a large saucepan over medium-high heat. Add turkey parts and the onion to the pan. Cook, stirring, until the meat loses its raw color, about 3 minutes. Cover the pan, reduce the heat to low, and cook until the meat releases a fair amount of juice, about 20 minutes. Add 3 cups of water, cover partially, and adjust the heat as needed to simmer for 20 minutes. Strain the broth, discarding the solids, and add enough water to the broth to equal 3 cups.

Make Ahead Tips

The broth may be prepared one day ahead and refrigerated. Reheat before using in gravy.