Turkey Stock Recipe for Homemade Gravy
Homemade turkey stock is the basis for outstanding gravy, as well as soups.
Equipment
Ingredients
- 4-5 pounds turkey wings use legs if you can't find wings
- 2 onions chopped
- 2 carrots chopped
- 2 stalks of celery chopped
- 2 bay leaves
- 6-8 sprigs of thyme
- 15 cups water divided in half
Instructions
- Preheat oven to 450'
- Place turkey wings in a roasting pan, brush with olive oil, and roast for 45 minutes until golden brown.
- While wings are roasting, put 7-8 cups of water in your stockpot. You will add more water and reduce it down and it’s helpful to have a sense of where the level of water should be once reduced enough.
- Remove the turkey wings and reduce temperature to 350°
- Add wings to stockpot with water
- Add chopped vegetables to the fat that was rendered while your wings were roasting, put in the oven, and roast for 15 minutes.
- Then put the veggies into the stockpot with the wings. At this point, I measured from the top of my pot to the water level because that’s where I’m going to want the level to be when it’s adequately reduced.
- Add 8 more cups of water, put it on the stove, and simmer for 5-6 hours very slowly until the stock has been reduced to 7-8 cups.
- Once it cools a bit, strain it and pour it into your fat separator and let it sit for a couple of minutes so that the fat can rise to the top.
- I save the fat and freeze it for future use. If I have a turkey breast and Terry is hankering for some gravy, I can use the fat to make the roux for a quick gravy.
- Pour your stock into freezer-safe jars, making sure to leave a good inch plus to allow for expansion, and freeze until the day before Thanksgiving. Take them from your freezer, put them in your fridge, and send up a little thanks when you taste that amazing gravy on Thanksgiving Day.
Notes
Homemade Turkey Gravy Recipe from Turkey Stock:
As far as making the turkey gravy, there are 2 methods I use.- One is to make a roux with equal amounts of flour and fat (about 4 TBSP each) and whisk it until it is a nice light brown and smells a little toasted. Then I’ll slowly whisk in 4 cups of my turkey stock and add salt and pepper to taste.
- The second is to use the drippings from the turkey. I bring that to a simmer and slowly whisk in a slurry of 1/4 cup flour and 1 cup water/broth and about 3-4 cups of the stock. This seems to be a richer and more flavorful gravy.
Nutrition
Serving: 1gCalories: 444kcalCarbohydrates: 3gProtein: 52gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 153mgSodium: 138mgFiber: 1gSugar: 1g
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