Rich Turkey Stock

No matter how ample the drippings, you never have enough for gravy—at 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.

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  • Servings: makes about 3 quarts

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  • 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 this recipe

  1. 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.

  2. 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.

  3. 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.

Make Ahead

The stock can be refrigerated for 3 days or frozen for 1 month.

Contributed By Published November 2004

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