Ingredients

• 6 cups water
• 1 neck , giblets, and liver from a turkey
• 1 onion , quartered
• 1 stalk celery , sliced
• 1 carrot , sliced
• 2 tangerines , zested
• 1 teaspoon whole black peppercorns
• 1 bay leaf

Instructions

1. 1 Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
2. 2 Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.

Nutrition per serving