Serves: 12 | Serving size: ¼ cup
1 turkey neck from the cavity
1 carrot peeled, cut into 1-inch pieces
½ onion, white or yellow, peeled and cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 quart or 4 cups low-sodium poultry or vegetable stock, broth, or water
1.5 teaspoons oil, canola or olive
2 tablespoons unsalted butter
3.5 tablespoons flour
*Optional: Salt and pepper to taste
*Optional: reserved giblets, finely chopped (liver, gizzard, heart)
*Optional seasoning ideas: Bell’s or other poultry seasoning, rosemary, thyme, oregano, parsley
- In a large sauce pot over medium heat add oil.
- Add turkey neck and brown in hot oil, reduce heat if smoking.
- Add carrot, celery, and onion; cook until lightly browned.
- Add stock, broth, or water and bring to a simmer. Cook until liquid is reduced by ⅓.
- Strain broth and save liquid. Hold under refrigeration if made more than 1 hour in advance of the next step.
- In a clean saucepan, melt butter and gently cook giblets for one minute, if using.
- Add flour to melted butter and giblets and stir well for 1 minute or until lightly colored.
- Add the saved broth in 2–3 additions, whisking well while adding and stirring frequently.
- Once all broth is added, increase heat and stir until it reaches a simmer.
- Reduce heat to low and stir periodically. Cook on low for at least 10 minutes.
- Season to taste with salt and pepper. Optionally you can add freshly chopped or dry herbs.
- *Optional: add any accumulated juices from the roast turkey. Be cautious of excess fat.
*Nutrition facts label does not include optional ingredients.
Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.