Here is a easy turkey stock that you can make a day or two in advance. I try to get as much done as possible before the big day. This stock has may uses, such as with leftovers, or make your gravy while your bird is still cooking. It makes a ton, and you control the salt, I love that!
Oh yeah, you can freeze it also.
As I said before, you can make this stock a day or two in advance. Here is how you do it.
Remove the (bag) neck and giblets from the bird and return the bird to the refrigerator to continue thawing.
When the stock is done and the vegetables, neck and giblets have given up the ghost, I let my hound Meeka enjoy the heart, liver and gizzard. I am not sure what a gizzard is, I just don’t think that would be something that I would like. I have meet people who cut up all this stuff and put it in the gravy. Not me, I am not a fan of liver. Besides, it is Thanksgiving, why not allow our little furry friends, who are just as much a part of our family as any one person, enjoy a treat also. Just dont give them the neck bone, they could choke.
Often in my family, we have vegetarians, so to allow them to enjoy as many dishes that I can, I often make this stock and substitute the turkey parts with an assortment of mushrooms. In that case however, I do cut the cooking time in half and chop the mushrooms into a small dice to add to the gravy. I try as I may to make everything except the Turkey of course vegetarian friendly.
Homemade Turkey Stock
Ingredients:
Turkey neck and giblets (the bag and neck from inside the turkey)
1 large onion unpeeled and quartered
3 stalks celery
2 carrots
1 head of garlic cut in half
2 bay leaves
1/2 cup white wine
6 quarts water
1 teaspoon peppercorns
1 tablespoon kosher salt
Directions:
In a large stockpot or dutch oven combine turkey, onion, celery, carrots, garlic and bay. Heat on medium and sweat everything for about 10-15 minutes. Add wine, water, peppercorns and salt. Simmer for 1 1/2 to 2 hours. Skim the top of particles and discard as it simmers. Strain liquid before adding to recipe.
Peace be with you,
Veronica
