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Active Time
20 min
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Total Time
4 1/2 hr
Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.
Ingredients
Makes about 13 cups
Special Equipment
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. (Do not crack bones if using other parts.) Pat turkey dry.
Step 2
Put oven rack in lowest position of oven and preheat oven to 500°F. Roast turkey parts, skin sides down, in dry roasting pan, turning over once, until browned well, about 45 minutes. Transfer to an 8- to 10-quart stockpot with tongs, reserving fat in roasting pan.
Step 3
添加洋葱(切两边向下),芹菜和胡萝卜to fat in pan and roast, stirring halfway through roasting, until golden, about 20 minutes total. Add vegetables to turkey in stockpot.
Step 4
Straddle pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add parsley, bay leaf, peppercorns, salt, and remaining 4 1/2 quarts water. Reduce heat and gently simmer, partially covered, 3 hours.
Step 5
Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 13 cups, boil in cleaned pot until reduced to 13 cups. If there is less, add enough water to bring total to 13 cups. If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
Stock can be chilled in an airtight container 1 week or frozen 3 months.
Leave a Review
Reviews (14)
Back to TopI’ve made this since 2007. It’s great especially for a gravy loving family. I use wings but I roast them at 425 degrees for 60-75 minutes until well browned and the vegetables for 30 minutes - 500 isn’t necessary. I have forgotten the parsley stems a few times and it still was the best stock
jniemi
Angora, MN
11/24/2020
I have made this stock recipe for 3 years now and it is hands down the best turkey stock ever. It gives your homemade gravy a deep, rich flavor as well as the extra flavor when moistening your bread stuffing. I always have plenty left over to freeze. Don't let the length of time making is discourage you. It's very simple. I always get rave reviews from my guests at Thanksgiving and Christmas!
laurieinfoco
Fort Collins, CO
11/18/2018
I have been cooking for many years and this is the BEST stock that I have ever made. I made this according to the published recipe (except doubled the recipe) and I can't believe the depth of flavor! I will be using some to moisten my dressing/stuffing at Christmas, more for making the gravy and the rest for a yummy turkey soup. Thank you!
toronto girl cooks!
Toronto, Ontario
11/28/2017
I have made my Thanksgiving stock this way for years, and agree that it is BEST! I use it for the gravy and to moisten the dressing, then if some is leftover over it becomes the starter for turkey soup. Besides being super flavorful, it gives the gravy a good brown color -- so much better than anemic tan! To the herbs mentioned, I add thyme also.
parkersuzannem
Durango, CO
11/18/2016
So worth it. The effort and expense is minimal but the effects on your gravy and stuffing/dressing are amazing. Now I can't believe I used to make gravy with water!!
nylvod
Sparta, New Jersey
12/16/2015
I would give this recipe 8 forks if I could. I make this every year on the weekend before Thanksgiving and, year after year, it makes the best gravy ever on thanksgiving day In fact, the stock is almost good enough to serve as gravy. I typically double the recipe and double the liquid. The other ingredients, I roughly quadruple, buying extra turkey necks and giblets, making sure things are very well browned, and throwing in lots of extra vegetables at each step. The work pays off in the gravy. Can't rate this highly enough.
sharonfrombaltimore
Baltimore, MD
11/22/2015
Great recipe - been using it for years. I reduce the work by using an oven proof stock pot. I roast the turkey necks in the pot - turn them and add the vegetables after 25 minutes and then remove all to deglaze. This way no flavor get's lost and there is a lot less to clean up.
tkorman
Princeton, NJ
11/23/2014
This is my go-to recipe for stock. I have been using it every year since it was published in 2006.
mikem
Snow Lake, Fremont, Indiana
11/20/2014
I made a version of this using 4 lbs of turkey parts and 6 lbs of saved, roasted chicken bones. I left the skins on onions to add to the finish stock's final colour. Just beautiful in taste and colour! Cooled and popped the stock into the freezer and I'm now finished with the gravy base and any side dish recipes that call for stock.
aluver
11/3/2011
Indeed. Much like the advent of brining turkey in the 1990's, this approach should become standard for serious cooks at Thanksgiving - or any turkey-based celebration.
tmcguff
Houston
12/27/2008
This is incredible! It makes the gravy and the dressing the absolute. I made this on Tuesday before Thanksgiving so that I could use 1 cup for my dressing, which I make on Wednesday. There are other stock recipes on this site but this one makes enough for the dinner gravy, the cups needed for the sides and a good base for the ever present day after soup! None goes to waste in my kitchen. If you are looking for gravy that is the best, start with this stock.
glorygirl
No. Virginia
12/2/2008
I hated the regular instant turkey gravy, my family said turkey would not be the same without some sort of gravy at Thanksgiving. This is awesome, now I am hooked. One piece of advice, make it the day before you need it. It is time coonsuming and worth it but a lot of cleaning up.
newtonhill
Scotland
11/27/2008
I made 3 batches of this stock last T'giving for a dinner of 65 guests. The gravy was a HUGE hit. I have been recommending it to everyone I know!
Anonymous
Los Angeles, California
10/18/2007
great, rich stock.
Anonymous
scituate, ma
10/10/2007
