1 Video | Photo: Turkey Stock Recipe
Ingredients
- 1 turkey leg
- 2 turkey wings
- 1 turkey neck
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 6 large garlic cloves
- 2 Vidalia sweet onions, quartered
- 2 carrots, chopped in thirds
- 3 stalks celery, chopped in thirds
- 1 teaspoon salt
- 2 teaspoon pepper
- 6 fresh sage leaves
- Amazing Gravy, recipe follows
Directions
Preheat oven to 400 degrees F.
Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.
Amazing Gravy:
- 4 tablespoons butter
- 3/4 cup all-purpose flour
- 4 cups turkey stock, warm
- 1 teaspoon black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon salt
In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary.
Serve with turkey.
Yield: 3 1/2 cups
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By jhoshay_10286877
Paxton , MA
on November 26, 2011
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Very good stock and gravy. I use 2 or 3 necks, which I buy additionally when I can find them. I add neck meat to dressing. I also add another carrot, Then I puree the veggies in my mini food processor ( a majic bullet and add that to either stock or gravey. It adds a little thickness and more flavor. No sense in tooing out all that extra flavor and vitiamins. For the person that wanted to know about storing or keeping left overs, both frreze well. for a few months. Try freezing in ice cube trays. Then when frozen store "cubes" of stock in a plastic bag or air tight contaioner. Just pull out what you need.
By ronsgirl728
Pittsburgh, PA
on December 02, 2010
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Thanks Guy! Wonderful stock to prepare the night before roasting your turkey! Followed recipe exactly except I used two turkey thighs(cheaper and the neck and giblets from my turkey. For the gravy though, I separated the fat from my drippings(from my brined ,thanks Alex ,turkey, used it, along with Wondra flour for the roux, then added the stock and drippings for the richest,most flavorful gravy ever!
By Christi_T
Redmond, WA
on November 28, 2010
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TYPO ALERT: In the gravy recipe, the amount given for the flour should be 1/4 cup (not 3/4 cup. (Watch the video, if you want to confirm this.
Otherwise, this recipe makes wonderful stock and yummy gravy.
Read all 8 reviews