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There’s no denying that the key to a memorable turkey gravy lies in its base: a wealthy, flavorful stock. When you’ve made your individual turkey stock, there’s no going back to the store-bought stuff.

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 numerous gravy recipes on the market, there’s something special about using a family recipe that’s been passed down through the generations. Today, I’m sharing a treasured recipe from my mom—her signature Turkey Stock for Gravy (gravy recipe coming next). It’s delicious!

Why This Works

• Meal Prep: I make this turkey stock recipe per week or two ahead and keep it frozen in mason jars. It’s one less thing to do on Thanksgiving Day! 
• Flavorful: The very best stock is a homemade one. Nothing beats the wealthy taste of stock that’s simmered for hours. It really does make all of the difference.
• Easy: While making stock from scratch when you might buy it from the shop may sound complicated, it’s quite easy. All you’ve to do is throw some turkey, vegetables, and herbs in a pot of water and let it simmer.
• One Pot: The entire thing is made in a single pot!

Ingredients

• Turkey: Use two turkey wings, one turkey drumstick, or the giblets and neck from the turkey.
• Vegetables: Onion, celery
• Herbs: Fresh sage and parsley
• Chicken Bouillon is a straightforward technique to flavor your broth with just one ingredient.

How you can Make Turkey Stock

1. Simmer: Place all of the ingredients right into a large Dutch oven or pot and fill it to the highest with water. Bring it to a boil, after which reduce the warmth to low and simmer for 4 to 5 hours.
2. Taste the stock to see if it’s concentrated enough, and add salt. If it doesn’t have enough flavor, proceed simmering it.
3. Strain the Stock: Discard the turkey, bones, and vegetables and strain the stock through a mesh sieve.

What’s the difference between turkey broth and turkey stock?

The principal difference is that turkey stock uses bones, and broth doesn’t. Stock simmers for longer and has a richer flavor and darker color than broth.

What’s the secret to good gravy?

The key to a superb turkey gravy is using high-quality turkey stock. Generally, homemade stock has higher flavor than anything you’ll buy on the supermarket. That’s why I feel making turkey stock from scratch is well worth the effort and time.

Must you use the skin when making turkey stock?

Yes, the skin adds to the flavour. When making stock, use the bones, skin, and meat. Once simmered, you’ll discard it. Once the stock is chilled, you may easily remove the fat.

How you can Use Turkey Stock

Turkey stock is great for gravy, and I take advantage of it after I make my mom’s turkey gravy and my flourless gravy. It’s also a beautiful flavor booster for any homemade soup, like this Leftover Turkey Noodle Soup, or Turkey Meatball Vegetable Soup.

Storage

Cool the liquid to room temperature after which transfer it to storage containers. Refrigerate it for 3 to 4 days or freeze it for up to 3 months. Once cold, remove the fat and discard it.

Turkey Stock Recipe Notes

• Should you prefer a richer stock, you may roast the wings and vegetables first, like I did for this low-carb turkey gravy.
• This stock is low in salt because I add the salt to the gravy later. If you would like to use this for soup, adjust the salt to taste.
• You can too make this stock with leftover turkey and/or turkey carcass if making this for soup.

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Prep: 10 minutes mins

Cook: 4 hours hrs 30 minutes mins

cooling time: 30 minutes mins

Total: 5 hours hrs 10 minutes mins

Yield: 8 servings

Serving Size: 1 cup

• Place all of the ingredients in a 5 1/2 quart Dutch oven or soup pot and fill with 13 cups water (fill it to the highest). Bring to a boil, then cover and simmer on low 4 to five hours.

• After 4 to five hours,  taste the stock. If it’s concentrated enough on your liking, add salt to taste (I normally add salt after I make the gravy).

• Discard the turkey, bones and vegetables and strain the stock through a mesh sieve.

• Allow the stock to chill to room temperature. Once cooled, transfer it to storage containers (I take advantage of 3 large glass mason jars). It may well be refrigerated for as much as 3-4 days or frozen for as much as 3 months. When cold, separate the fat and discard.

Last Step:

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It will make about 8 cups.
Should you prefer a richer stock, you may roast the wings and vegetables first, like I did for this low-carb turkey gravy.
This stock is low in salt because I add the salt to the gravy later. If you would like to use this for soup, be happy to regulate the salt.
You can too make this stock with leftover turkey and/or turkey carcass.

Serving: 1 cup, Calories: 17 kcal, Carbohydrates: 4 g, Protein: 0.5 g, Fat: 0.5 g, Sodium: 158 mg, Fiber: 1 g, Sugar: 2.5 g