Turkey Stock

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Stock came out beautiful amber turkey goodness. We ate the leg meat which was falling off of the bone. Will use it tomorrow for dressings, and gravy. I might try to make gravy tonight and see if it will keep well enough overnight. Would be nice to have storage tips for the gravy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

YUM YUM, I made this last year. It will be made again this year. I used the Turkey Stock in my dressing also. Such a big hit with all who ate. I also used this with chicken when I make home made chicken soup. Very good. I think the roasting brings out all the things in the turkey and veggies. Thanks Guy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OK I will admit it, I can't make gravy. Thanks to Guy I will never buy canned gravy again. I made a version from what I had on hand. I just used left over turkey stock. ( I add about 2-3 cups of chicken broth to a 24 lb turkey which is cooked in a bag. I get a lot of stock this way. Mixed the butter and flour as directed and slowly added the warm stock as directed. Seasoned with sea salt, 4 pepper blend (fresh ground, and ground sage. It made awesome gravy with NO LUMPS!!!!!! Thank you GUY!!!!!!!!!!!!!! It isn't your exact recipe but you showed me the way!!!!!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Holy Moly......This recipe is so well worth the time and effort it takes to produce that awesome gravy. My entire family of 50 said it was absolutely hands down the BEST gravy they had ever tasted....GO GUY....TWO THUMBS WAY UP!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made the best gravy ever. I froze the rest for next big turkey day.