So what's the sodding point of the kidney they leave in the turkey with the other stock stuff?

[AskBasil]

Because I made the mistake of putting it in the pot along with the rest of the entrails and it made the stock inedible - really vile, I had to chuck it out and just use a different stock altogether to make the gravy. Every other year, stock has always been fine, but I can't remember if a kidney was thrown in or not.

Does it always screw up the stock or was it just this one this year?

Did you devein the kidney before using?

That is essential, as you need to get rid of those before cooking.

Ah, that'll be it.

No, just chucked it in.

Every other year I've used it, it must have already been de-veined.

Right, will remember that next year.

glad to be of help!

Ha ha, I was wondering the same thing? I just normally throw it away.