If you want to be a hero on Thanksgiving, nailing a homemade turkey stock is key. This is what makes stuffing extra delicious and creates a truly rich and delicious gravy (more so than pan drippings).
I borrow a technique from making pho bone broth to pre-boil the turkey parts. This step helps remove the grime and sediment and clean up the parts so you are left with a clear, yet rich broth.
Make this stock either the night before or the early morning of Thanksgiving. It will make the whole house smell great early on and ensure you have this stock ready to go for recipes on Thanksgiving day.
Turkey Stock Ingredients
- Carcass from broken down turkey or backbone from spatchcocked turkey plus neck and wing tips
- 1/2 lb whole carrots (about 3), unpeeled and chopped into chunks
- 1 large onion, peeled, washed, and chopped into chunks
- Celery trimmings from one bunch (bottoms, tops, leaves, and core, just not root end)
- 4-6 garlic cloves, halved with or without peel
- 2 tsp kosher salt
- 1 tbsp whole peppercorns
- Sprigs of rosemary, thyme, and sage (optional) - don't use dried herbs because it will make the stock bitter
- 2 bay leaves
- 12-16 cups filtered water - go with 16 cups if you are using the entire carcass
Turkey Stock Directions
- For the turkey parts, throw them in a stock pot and cover with tap water. Bring the pot to a boil, reduce to medium, and boil for 5 minutes. I like to boil in a different pot than my main stock pot. It is easier to store the parts in the fridge overnight using a separate smaller pot, then fill with tap water in the morning, and boil while prepping the other ingredients in the main stock pot.
- Once pre-boiled, remove the turkey parts using thongs, discard the water, and wash each part under the sink to remove any debris. This is another reason to use a different stock pot. It is easier to clean and transfer the turkey parts one at a time, and it saves from having to wash right away the pot you just pre-boiled the turkey in.
- Once the turkey parts are cleaned and in the stock pot, add the filtered water and remaining ingredients and bring to a boil.
- Reduce heat to low and simmer for 4 hours. I like to cover mine with a lid, but my lid has a whole to let out steam and evaporate some of the water. You want some evaporation while it cooks but not too much.
- If you want to collect turkey meat off the bone when complete, try your best not to disturb the turkey parts while they cook. This will help ensure the meat stays on the bone and is easier to pick out when complete. If you stir while cooking, the bones will break up and the meat will separate and get all mixed up with the vegetables and bone pieces. This makes it a lot more difficult to collect meat.
- When complete, remove the turkey parts and vegetable chunks with thongs or a spider strainer then pour the stock into a bowl or pitcher through a wire mesh sieve to separate out any remaining chunks.
- If desired, allow the stock to rest for the fat to float to the top and spoon out or use a fat separator.
Gravy Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 4-6 cups turkey stock
Gravy Directions
- Pour the stock into a sauce pace, bring to a boil, and allow it to reduce for 60+ minutes.
- Taste as it reduces until the point that it tastes rich without it being salty. For me, it's at the point that a little more than half of the stock has reduced leaving about 2.5 cups.
- Pour the reduced stock into a separate dish. I use my gravy serving vessel to save on dishes.
- In the sauce pan, add the butter and melt over medium heat.
- Add the flour to the melted butter and allow to simmer for 1 minute while stirring until there are no clumps.
- Add the reduced stock 1/2 cup at a time. Whisk after each time until the mixture is smooth.
- Once all the stock is added, bring to a simmer on medium heat, and continue cooking until the desired consistency is reached. Note it will continue to thicken as it cools so aim for more runny than thick.
- Pour the gravy back into the serving vessel and enjoy.
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