Nutrition per serving may change if servings are adjusted.
Neck and giblets from a 10- to 12-pound turkey
6 cups water
1 medium onion, peeled and quartered
1 medium carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig fresh thyme
1 teaspoon whole black peppercorns
Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
79 calories;2 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 8 g protein; 104 mcg folate; 148 mg cholesterol; 3 g sugars; 0 g added sugars; 9364 IU vitamin A; 4 mg vitamin C; 65 mg calcium; 1 mg iron; 105 mg sodium; 263 mg potassium