Recipe by Karen in MA
A staff favorite from "Food & Wine." No matter how ample the drippings, you never have enough for gravy. You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for preparing soups, braising vegetables and moistening stuffings.
Top Review by charlie #5
This really was a time saver. My oven happens to be broken (new oven was due to arrive day prior to Thanksgiving and didn't). Was looking for a means to make T-day easier. Ended having to roast turkey in a large roaster. Having this broth ahead of time relieved much stress. Great if you are planning on having a crowd. I'll be doing this every year. Thanks.
- 7 lbs turkey parts, such as wings, thighs and drumsticks
- 4 quarts water
- 1 large onion, thickly sliced
- 1 large carrot, thickly sliced
- 1 large celery rib, thickly sliced
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- fresh ground pepper
Directions See How It's Made
- Preheat the oven to 400°.
- In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned; transfer to a large pot.
- Set the roasting pan over 2 burners.
- Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom.
- Add the liquid to the pot.
- Add the veggies, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil.
- Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours.
- Strain the stock and skim the fat before using or freezing.