The Best Turkey Stock for Gravy
Thanksgiving wouldn’t be complete without the quintessential turkey gravy to drizzle over tender slices of turkey, creamy mashed potatoes, and stuffing. While there are many gravy recipes out there, there’s something special about using a family recipe that’s been passed down through the generations. In my family, that tradition begins before the recipe for the gravy itself, with this recipe for turkey stock. A good stock is the base of any good gravy and this turkey stock recipe is what my mom has been using for years to make her irresistible turkey gravy. It’s good stuff! And super easy to make too.
Why This Turkey Stock Recipe Works
Meal Prep: I make this turkey stock recipe a week or two ahead and keep it frozen in mason jars. It’s one less thing to do on Thanksgiving Day! Flavorful: The best stock is a homemade one. Nothing beats the rich taste of stock that’s simmered for hours. It really does make all the difference. Easy: While making stock from scratch when you could buy it from the store may sound complicated, it’s quite simple. All you have to do is throw some turkey, vegetables, and herbs in a pot of water and let it simmer. One Pot: The whole thing is made in one pot!
What You’ll Need
This homemade turkey stock is made with just a few simple ingredients. See the recipe card below for measurements.
Turkey: Use two turkey wings, one turkey drumstick, or the giblets and neck from the turkey. Vegetables: Onion and celery add flavor to the stock. Herbs: Fresh sage and parsley. Chicken Bouillon is an easy way to flavor your broth with only one ingredient.
How to Make Turkey Stock
Here’s an overview of how to make this turkey stock recipe. Scroll down to the recipe card below for more detailed instructions.
Simmer. Combine all ingredients in a large pot with 10 to 12 cups of water. Bring to a boil then cover and simmer for 4 to 5 hours. Taste test. Give the turkey stock a taste. If desired, add salt to taste. Continue simmering for a more concentrated flavor. Strain. Discard the turkey and veggies then strain through a sieve. Cool. Cool to room temperature then store. Once it’s cold, you can separate the fat and discard it.
How to Use Turkey Stock
The most common use for turkey stock is turkey gravy. I use this homemade stock in both my classic turkey gravy and my flourless gravy. It’s also a wonderful flavor booster for any homemade soup, like this Leftover Turkey Noodle Soup, or Turkey Meatball Vegetable Soup. You could use turkey stock in place of chicken stock in most other recipes too.
Storage
Fridge. You can keep this homemade turkey stock in the fridge for up to 4 days, in an airtight storage container. (Mason jars are great!) Freezer. You can also freeze this for up to 3 months. Thaw in the fridge. Once it’s cold, the fat will separate so you can remove and discard it.
More Thanksgiving Recipes You’ll Love
Stuffing Muffins Green Beans with Mushrooms Scalloped Potato Gratin Cranberry Sauce Vanilla Sweet Potato Casserole with Praline Topping
