Turkey stock for a better Thanksgiving Gravy
How do you make better Thanksgiving Day gravy? You do it with a better turkey stock. Many recipes ask for turkey or chicken stock. Where does it come from? The turkey you roast will give you some stock but usually not enough. Many of us add a little store bought stock to make up the difference.
If you want to make better gravy, use a better stock. It’s hard to beat homemade. How do make a better stock? I got this idea because I am finding fresh turkey wings, necks, thighs and breast at my local store. Making a good stock takes time and money. Buying cheaper turkey thighs… for stock made sense to me.
Here is a recipe for a simple and rich turkey stock to make the day before Thanksgiving.
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Ingredients
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
Preparation
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!