Turkey Broth

By Tincard

Ingredients

• Turkey Broth:
• 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water
• Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html?oc=linkback

Preparation

Step 1

For the turkey broth:
Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html?oc=linkback