No matter how ample the drippings, you never have enough for gravyat least 1/3 cup of gravy per person, as far as Lee Hefter is concerned. You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for preparing soups, braising vegetables and moistening stuffings.
Plus: Ultimate Thanksgiving Guide
7 pounds turkey parts, such as wings, thighs and drumsticks
4 quarts water
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, smashed
1 teaspoon kosher salt
Freshly ground pepper
How to Make It
Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned; transfer to a large pot.
Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.