Turkey stock for a better Thanksgiving Gravy

2 gallons of water

4 turkey thighs

2 turkey necks

4 turkey wings, roasted in the oven to a deep caramel color

2 large carrots, peeled and cut into thirds

3 ribs of celery cut into thirds

1 large yellow onion, peeled and cut into quarters

2 bay leaves

½ teaspoon thyme

 

Combine the ingredients in a large pot. Bring to a boil then reduce to a simmer. Cook for 3 hours skimming every 30 minutes. Strain and refrigerate until needed. Add additional water if needed.

If the stock needs to be richer reduce it to your desired flavor then add it to your gravy recipe.

What do you do with the boiled meat? Leftovers! The meat leftover from the stock can easily be pulled from the bone after it has cooled. Use it for turkey hash, soup or maybe a potpie.     

Have a great Thanksgiving!