Yield: Yields about 3-1/2 cups.
Don’t throw away the neck and giblets that come with your turkey. They can be turned into a tasty broth that makes a classic pan gravy. There’s no need to simmer the broth for hours, either. Sweating the meat and onion in a little oil before adding water jump-starts flavor extraction, so your broth is ready in just about an hour. You can make the broth up to three days ahead.
Want more Thanksgiving recipes and tips? Visit our Guide to Thanksgiving Dinner and you can watch a quick video to learn how to make this aromatic broth.
Had to write a review this year. I’ve been using this recipe for 5 faithful years. It’s easy and delicious! I use it in my stuffing and making gravy!
This turkey was awesome.
Basic, easy and excellent
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