Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Gravy, Make Ahead, Thanksgiving, Turkey Stock
Yields or Serves:
Rating:
[Total: 1 Average: 5/5]
Excellent gravy begins with homemade turkey stock. If you want to make it from scratch, do it now or anytime since turkey wings are available year-round. This turkey stock can be refrigerated 3 days ahead or kept in the freezer for up to 3 months.
- 4 Pounds Turkey Wings
- 1 Large Onion (Chopped)
- 1 Large Carrot (Peeled & Chopped)
- 1 Celery Stock (Chopped)
- 4 Sprigs Fresh Parsley
- 4 Sprigs Fresh Thyme
- 12 Whole Peppercorns
- 1 Bay Leaf
- Water
- Preheat oven to 450 degrees.
- Place turkey wings on large-size rimmed baking sheet. Place in oven for 45 minutes until golden brown. Turn pieces over at halfway point.
- Remove from oven and transfer wings to large-size pot. Pour off fat from baking sheet and throw away. Pour 2 cups water onto baking sheet and scrape up any browned bits with wooden spoon. Pour liquid from baking sheet into pot with wings. Add onions, carrots, celery, parsley, thyme, peppercorns, bay leaf, and 10 cups water. Bring to boil. Reduce heat to low and cook 4 hours until stock is reduced by about one-third.
- Strain stock through fine-mesh sieve or cheesecloth into large-size saucepan. If you have more than 6 cups stock then simmer, uncovered, over a medium heat until reduced to 6 cups. Remove from heat and let cool. Pour stock into airtight container. Cover and place in refrigerator or freezer.
- Makes 6 cups.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
