Yes!! I almost always start with chicken stock and then add turkey goodies. I sacrifice the turkey wing tips to the stock as well since we carve the turkey in the kitchen and plate everything up and serve it restaurant style to our guests.
I think so—Anne Willan always has a pot of stock simmering on the stove and adds to it when she gets more goodies: https://food52.com/blog/14371-5-french-staples-anne-willan-wants-us-to-diy
The turkey giblets also make their own wonderful and flavorful stock! Just skip boiling the liver if possible, since it can sometimes impart a bitter taste!
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