Make your turkey stock now so you have plenty for Thanksgiving gravy, which really holds the whole meal together and makes leftovers the greatest! This is the way I make all my stocks, bones and water in the oven overnight, finish the next day by simmering the vegetables for 45 minutes.
Easy Turkey Stock
- 2 large turkey drumsticks
- 2 large turkey wings
- 2 Spanish onion, sliced
- 4 carrots, cut in pieces
- 4 celery ribs, cut in pieces
- 3 bay leaves
- 5 cloves garlic
- 1 tbsp peppercorns, cracked beneath a pan or with a mortar and pestle
- ¼ cup tomato paste
- 5-10 thyme sprigs
- 5-10 stems parsley optional
- Roast the turkey pieces (you should have 5–6 pounds/2–3 kilos) in a hot oven, 425°F/218°C at least, till it looks delicious, 30 to 45 minutes. (You can cut the meat off the bones for dinner if you wish; but the meat will add lots of flavor to the stock.)
- Put the turkey bones in a big pot and cover them completely with water, 3–4 quarts/liters, and put the pot over high heat. Turn your oven to 180°–200°F/80°–90°C. When the water comes to a simmer, put the pot in the oven, uncovered, for 8 hours or overnight.
- Add the remaining ingredients (if you don’t have enough room, remove the turkey bones—they will have cooked out by now). Bring to a simmer, then reduce the temperature to low and cook for another hour or so. Strain into a clean pot. Cool, then refrigerate.
- Reserve any fat that’s congealed on top for the roux on Thanksgiving day. Reduce the stock to 1 ½ to 2 quarts/liters if it's not already at that level.