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Active Time
30 min
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Total Time
5 hr
Ingredients
Makes about 10 cups
Step 1
If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (There is no need to crack bones if using drumsticks or thighs.)
Step 2
Heat ¼ cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking. While oil is heating, pat turkey parts dry. Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl. Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey. Cook celery and carrots, stirring occasionally, until golden, about 3 minutes. Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours.
Step 3
Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
Step 4
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold). If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy. Reheat stock before makinggravy.
股票可以冷冻1周或冻结airtight container 3 months. If you don't have a big heavy pot, or if you just prefer browning in the oven (instead of on the stovetop), turkey parts and vegetables can be browned in a dry large heavy roasting pan (without oil) on lowest rack of a preheated 500°F oven. Roast turkey parts first, starting skin sides down and turning once, until golden brown, 30 to 45 minutes. Transfer to stockpot with tongs, then roast vegetables in fat rendered from turkey, onions cut sides down first, stirring halfway through roasting, until golden, 10 to 20 minutes total, and then add vegetables to pot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, scraping up brown bits, about 1 minute. Pour pan juices into stockpot with rest of water and remaining ingredients and simmer as in stock recipe above.
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Reviews (15)
Back to TopRecipe makes great stock, we've used it as the base for our gravy for years. Roasting the meat and vegetables in the oven will save your house from smelling like turkey for a week.
amusgrave
Watertown, MA
11/16/2019
This is the third year I make this and never fails! I oven roasted the turkey starting at 425 and ending at 450 F, I used turkey drumsticks cut in 3 inches pieces to expose the bone marrow, necks cut in halves and other giblets except liver. Double the amount of Italian parsley stems, added fresh crimini mushrooms - left overs from a two days recipe -, frozen leek greens that I saved from previous recipes, I grow my own bay leaves two leaves went in...then as the turkey part roasted, I brought all ingredients to a simmer then added the turkey roasted parts then let it simmer for a 45 minutes or so, then added the turkey roasting pan bits scrapped with either gin or vermouth for another 15~20 minutes...AMAZING flavors, I use the broth for the gravy and the stuffing cuz it doesn't have the "heavy turkey" flavors. This was made 2 days ahead and the flavors enhanced by Turkey day! a bit of work? BUT WORTH it! I hate the site though so much commercial, so many videos, slow to navigate, I live in the country but that doesn't excuse the slowness of this site Delete repeated word I've been since 2006 and see the poor development! I try to avoid and only to go unless I've used a recipe before in the past. MAKE it MORE user FRIENDLY, please?
mercyluquetta53
Born in Colombia, lived in the USA for the last 37 years!
11/23/2016
这是一个美妙的股票。我做了几个国防部ifications. I used the roasting method but roasted at 450. I also added 1 head of garlic, sliced in half around the equator, to the veggies. I also added a few sprigs of fresh thyme to the broth. This will be my "go to" recipe in the future. It makes amazing gravy.
winsome45
Fort Wayne, IN
11/25/2012
Add about a cup of Madeira wine while roasting in the oven! Yummy
earthywmn
Santa Clarita, CA
11/20/2012
I have made this stock every Thanksgiving for years. I use the roasting option for the turkey parts and vegetables because browining on the stovetop is messy. This stock is wonderful, particularly in the Rich Turkey Gravy recipe on this site.
anner55
Houston, TX
11/18/2012
This stock is nothing short of phenomenal. I have been making it for years. As noted in other reviews it makes a wonderful gravy. It also adds a richness and so much flavor to my cornbread dressing (as we call it in the South.) I also inject this into the breast of my turkey before cooking. I make this on the Monday before Thanksgiving. I also make 1 1/2 batches as this leaves me some to use with the inevitable leftovers. It is absolutely worth the time and effort involved!
Zoomom4
Port Orange, FL
11/15/2012
This stock is absolutely wonderful! I chose to roast the meat and veggies in the oven. I put the pan in and let it preheat with the oven, then throw the turkey in skin side down. When I roast the veggies I let them get almost burnt in some places. This makes for a darker stock. The only changes that I made were to add 5 cloves of garlic and all of the celery leaves from the celery bunch to the broth. I used this stock with the "Herbed Turkey Two Ways" from the Nov. 2010 Food and Wine in lieu of their stock recipe last year and had the most phenomenal turkey and gravy ever. I don't think my children will let me stop making this stock or that turkey recipe EVER!
merlinthecat
Silver Spring, MD
11/13/2011
This advance work makes the best turkey gravy ever! I always brown the meat and veggies I use to make stock. It really brings out the flavor and makes a richer stock with a nice color. Do this and your turkey gravy will never be wimpy and pale again!
Anonymous
Durango, CO
11/9/2011
Besides the 5 hours it took, this is easy and totally worth the time.
jasminej
Austin, TX
11/22/2009
This is the best stock I have ever made or tasted. It makes fabulous gravy! It has been a favorite for Thankgiving dinner for the past 4 years!
cmlligan
Boston, MA
12/5/2008
I use this, or one similar every year. Anyone know why this one can be chilled T class and the Nov '08 one says only chill 2? (freeze if longer).
Anonymous
11/22/2008
I told my daughter that I might not be making this again this year because I was short of time. Her response was, "it's the best and most important part of the dinner!" So off to the store I go....3rd year in a row. I have to agree, it's indispenable.
Anonymous
Pittsburgh, Pa
11/18/2008
I have been making this every Thanksgiving as the base for the best turkey gravy ever. The extra effort to roast the turkey parts more than pays off in a rich stock that also enriches my stuffing.
Anonymous
Farmington Hills, MI
10/7/2008
I made this for Thanksgiving last year and I am here again making it for this year. I truly feel this is the secret to an unforgettable gravy.
Anonymous
Kimberton, PA
10/25/2005
I made this stock one week before Thanksgiving and froze it. I made sure to brown the turkey parts to a deep mahogany. It made the the most marvelous gravy. I am going to make it even earlier next year.
Anonymous
Montana
11/29/2004
