Thursday, November 1, 2012

Make-Ahead Golden Turkey Stock

Great gravy begins with this make-ahead turkey stock.  You can make this stock anytime since turkey wings are available all year long.  The turkey and dressing may get all the attention, but it's gravy that make the meal.  This do-ahead version helps everything taste better.  This is a classic gravy.

  • 3 lbs. turkey wings (available all year) cut in half (about 6)
  • 1 large onion, chopped
  • 1 large carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 4 sprig parsley
  • 4 sprig thyme
  • 12 whole peppercorns
Preheat oven to 425 degrees F.  Arrange wings on a rimmed baking sheet.  Season with salt and pepper and paprika.  Roast, turning halfway through until golden brown, about 45 minutes.

Transfer wings to a stockpot.  Pour 2 cups water onto baking sheet and scrape up any browned bits with a wooden spoon.  

Pour liquid from pan into pot with turkey.

Add remaining ingredients and 10 cups water.

I don't peel the onions or the carrots.
Bring to a simmer; reduce heat to low and simmer gently about 2 hours.
Strain stock through a sieve.

Stock can be made 3 days ahead or frozen for up to 3 months.
Use some of the stock for your stuffing and add the rest to your roast turkey drippings for your gravy.
Season with salt and pepper to taste.  

~Adapted from bon appetit


  1. I have never made my own Gravy. I may need to this year!

  2. Great idea to make stock ahead of time!

  3. Hey girl! Not only do I see you're up and running but making gorgeous stock too! I agree, the gravy is key:@) Hope you fared well through the storm!


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