Turkey Stock for Gravy
Deeply flavorful turkey stock enhanced with aromatic vegetables and herbs, perfect for making rich, velvety gravy or base for soups and stews.
Equipment
- 1 Roasting pan Large
- 1 Large stockpot or pressure cooker
- 1 Fine-mesh sieve
Ingredients
Main Ingredients
- 5 to 6 pounds turkey parts mix of necks, wings, and legs
- 2 large carrots coarsely chopped
- 1 ½ large yellow onions chopped roughly
- 2 ribs celery coarsely chopped
- ½ teaspoon Kosher salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 cloves garlic whole
- 4 sprigs thyme
- 6 sprigs parsley
- 2 teaspoons canola oil
Instructions
Instructions
- Preheat oven to 450°F (230°C). Pat turkey parts dry and arrange in a large roasting pan. Drizzle with oil and toss to coat.
- Roast for 30 minutes. Flip parts and continue roasting 30 more minutes. Add carrots, onion, and celery in last 20 minutes.
- Transfer roasted turkey and vegetables to a large stockpot or pressure cooker insert.
- Deglaze roasting pan with 2 cups hot water. Scrape up browned bits and add to pot.
- Add enough additional water to barely cover turkey. Add salt, peppercorns, garlic, thyme, parsley and bay leaves.
- Bring to just under a boil, then reduce to a gentle simmer. Simmer uncovered 2.5 to 3 hours. Add water if needed.
- Remove solids with slotted spoon. Strain broth through fine-mesh sieve into heatproof bowl.
- Cool to room temperature. Refrigerate. Once chilled, skim surface fat. Store 4 days in fridge or freeze up to 6 weeks.
Notes
Roast turkey and veggies for the richest stock. Chill to skim fat easily. Freeze in portions for convenience.