Turkey stock is a key component in adding depth and flavor to your Thanksgiving meal. It can be added to the turkey drippings to make lots of rich and delicious gravy. It can be added to the stuffing if you bake yours out of the bird. It can also be used for basting, if you still do that! Whichever way you use it, it’s a great ingredient to have on hand.
I made a huge mistake this year and didn’t get my turkey parts early. But all was not lost. I was able to make stock using some fresh veggies, some Turkey necks and gizzards and some poultry seasoning . Making this stock in your crock is easy to do. Check it out!
1 Pkg of Turkey Necks
1 Pkg of Gizzards (ask the grocery store butcher)
6 Stalks of Celery, Rough Chopped
2 Onions, Rough Chopped, Don’t even peel
6 Carrots Rough Chopped
3 T Poultry Seasoning
1 T Salt
2 to 3 C of Water
There is only one major step and that’s to put it all in the Crock Pot and go low for 8 to 10 hours. When it’s done strain the stock into a jar and use on Thanksgiving!
**I used a Instant Pot and I simply set it to the meat setting for 30 minutes.
This simple prep will make your meal great!