Turkey giblets are packed with flavor, yet most people toss them. Big mistake. This easy turkey giblet broth turns the neck, heart, liver, and gizzard into a rich, golden stock that levels up soups, gravies, stuffing, and more. No waste, all flavor. For more ideas like this, check out my broth recipes.
Turkey giblets are the part of the festive centerpiece that usually gets tossed in the trash, yet they contain an immense amount of flavor. So, let’s put them to good use, with a broth that will take your breath away.
Print📖 Recipe
Turkey Giblet Broth
- Total Time: 1 hour 30 minutes
- Yield: 750ml (3 cups)
- Diet: Gluten Free
Description
Let's reduce food waste! Instead of throwing away your turkey giblets, transform them into a Turkey Giblet Broth full of flavour?
Ingredients
Instructions
- Heat the butter and oil in a medium-sized stock pot.
- Fry the giblets on all sides until golden brown. Remove the giblets from the pan and set aside.
- Tip the onion, carrot, celery and garlic into the stockpot and fry the vegetables for 5 minutes or until softened.
- Pour in 1.5L (6 cups) of water, along with the bay leaf, dried thyme and reserved giblets.
- Bring the mixture to a boil, then reduce the heat to a steady simmer.
- Cook for 1 hour, skimming the froth every now and then. The aim is to halve the amount of liquid, so that the flavour intensifies.
- Strain the stock through a fine-meshed sieve into a bowl. Store in the fridge overnight and use as you see fit in recipes such as soups, gravies and casseroles. Alternatively, freeze in practical batches for future use.
Notes
- Turkey giblets usually comprise the heart, gizzard, liver, and neck of the bird.
- If you don't want to use bay leaf in this recipe, try one of these bay leaf substitutes instead.
- You can also check out these celery substitutes as well!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Gravy
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 250 ml (1 cup)
- Calories: 144
- Sugar: 2.8 g
- Sodium: 104.9 mg
- Fat: 8.2 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.7 g
- Protein: 10.5 g
- Cholesterol: 184.6 mg
What are turkey giblets?
‘Giblets’ (pronounced with a ‘g’ for gin) is the term used to describe the unused parts of the bird. These are the heart, gizzard, liver and the turkey neck.
Traditionally, when buying a turkey from a supermarket or butcher’s, you’d often find the giblets in a bag under the flap of skin covering the neck end of the turkey. Many supermarkets no longer provide the neck and giblets, but most butchers still do. So, buy your bird from your local butcher to make this recipe.
Giblet meat is packed full of flavor and contains lots of nutrients, including essential vitamins and minerals.
What to Do With Turkey Giblets
Not sure how to use turkey giblets? Here are the best ways to make the most of them:
- Make turkey giblet broth: simmer the neck, heart, gizzard, and liver to create a rich, homemade stock
- Use in turkey giblet gravy: finely chop and stir into your pan drippings for extra depth
- Enrich your stuffing: diced giblets add meaty flavor and moisture to stuffing or dressing
- Make turkey stock with neck and giblets: roast them first for a deeper, caramelized flavor
- Stir into rice or risotto: cook with the broth or chopped giblets for added richness
- Add to soups or turkey giblet soup: use the broth as a base or add shredded neck meat to the pot
- Crisp them up: roast or fry giblets for a savory garnish or nibble
- Try giblet pâté: blend the liver with butter and herbs for a rustic, spreadable snack
Why You Should Make Giblet Broth
Making broth from turkey giblets is one of the easiest ways to unlock big flavor from overlooked parts of the bird. The neck, heart, liver, and gizzard simmer down into a rich, golden liquid; perfect for gravy, soups, stuffing, or risotto. It takes barely any effort and can bubble away while your turkey roasts.
Plus, you'd struggle to buy this kind of flavor in a store, homemade giblet stock is deeper, richer, and far more satisfying than anything pre-packaged.
How to Make Turkey Giblet Broth
Start by frying the giblets to brown them, then simmer with onion, carrot, celery, herbs, and water for about an hour. Strain the liquid and use it as a rich base for gravy, soups, stuffing, or rice dishes. It’s a classic way to create a flavorful turkey stock with neck and giblets.
Are giblets edible?
Yes. While not everyone enjoys eating them whole, turkey giblets are fantastic when simmered into broth or stock. The neck and gizzard add richness, while the liver gives depth (though too much liver can make broth bitter).
How long should I simmer giblets for stock?
After browning the giblets, simmer for 45 to 60 minutes. This gives the broth time to extract full flavor without turning bitter or cloudy.
What if I don’t have giblets?
You can still make a flavorful turkey stock using just the neck or roasted wings. Simmer them with aromatics and herbs to create a rich base, not quite the same, but still delicious.
Can I use this broth for turkey giblet soup?
Absolutely. This broth is an ideal base for turkey giblet soup. Just add chopped vegetables, shredded turkey, or rice/noodles for a hearty holiday-style meal.
How do I skim the froth off broth?
During simmering, you may notice froth (fat and proteins) rising to the surface. Use a spoon or skimmer to gently remove it for a cleaner, clearer broth.
How do I make my turkey giblet broth richer?
For more flavor, roast the giblets and vegetables before simmering. You can also reduce the finished broth by half, or blend in some store-bought chicken stock or mushroom broth for extra depth.
How do you store turkey giblet broth?
Store cooled broth in an airtight container in the fridge for up to 4 days. For longer storage, freeze in zip-top bags, containers, or an ice cube tray for easy portioning. Perfect for later use in gravies, soups, or risottos.
How to use this broth
This rich, homemade broth is incredibly versatile. Here are the best ways to use it:
Make turkey giblet gravy
Use the broth as a base for giblet gravy by combining it with your turkey drippings and thickening it with flour or cornstarch. Deep, meaty, and perfect over sliced turkey or mashed potatoes.
Moisten stuffing or dressing
Pour warm broth over bread cubes or mix it into your stuffing for moisture and flavor. It adds richness you just can’t get from water or plain stock.
Use as soup stock
Make a hearty turkey giblet soup by adding vegetables, shredded turkey, rice or noodles. This broth makes a perfect base, just simmer everything together and serve warm.
Add to rice dishes
Use in place of water or standard stock when cooking rice, risotto, or pilaf. It infuses every grain with savory depth and a touch of holiday flavor.
Enrich a curry or stew
Stir into dishes like leftover turkey curry or a seasonal stew. The broth blends beautifully with spices and gives the sauce a more complex, slow-cooked feel.
More Recipes for Your Holiday Table
Pair this broth with these festive favorites:
- Whole Roast Turkey: Your holiday centerpiece, juicy and packed with flavor
- Apricot Stuffing: Fruity, savory, and perfect when moistened with giblet broth
- Dried Cranberry Sauce: A tangy contrast to the rich turkey and gravy
Emmy says
Used this to make your turkey giblet gravy recipe and it came out tasting incredible, thanks Michelle 🙂
Michelle Minnaar says
This broth really does make the best tasting gravy! Thanks Emmy