Ingredients
Stock
-
5 pounds turkey pieces, such as necks, wings, bone-in drumsticks and/or thighs
-
12 cups water
-
1 large onion, cut into eighths
-
4 stalks celery, chopped
-
4 carrots, chopped
-
30 fresh parsley stems or 6 large sprigs
-
4 cloves garlic, smashed and peeled
-
1 tablespoon whole black peppercorns
-
1 tablespoon Worcestershire sauce, low-sodium soy sauce or tamari
Gravy
-
1 - 4 tablespoons canola oil, if needed
-
½ cup all-purpose flour
-
1 ½ teaspoons salt
-
¾ teaspoon ground pepper
Directions
-
To prepare stock: Preheat oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper and place a rack on it.
-
Place turkey pieces on the rack. Roast until honey-brown, rotating the pan and flipping the pieces once halfway through, about 45 minutes.
-
Combine water, onion, celery, carrots, parsley, garlic, peppercorns and Worcestershire (or soy sauce or tamari) in a large pot. Add the turkey pieces. (Make sure to scrape any drippings and browned bits from the baking sheet into the pot as well.) Bring to a boil over high heat, then reduce the heat to maintain a simmer. Partially cover and cook, stirring occasionally, until the meat is falling off the bones and the vegetables are soft, about 3 hours.
-
Strain the stock, discarding the solids. Measure out 4 cups of stock and freeze until the fat rises to the top, about 10 minutes. (Alternatively, pour into a fat separator, then pour the defatted juices into a large measuring cup and save the fat.) Reserve the remaining stock for another use.
-
To prepare gravy: Measure the fat separated from the stock; if you don't have 1/4 cup, make up the difference with oil. Bring the 4 cups stock to a simmer in a medium saucepan. Heat the 1/4 cup fat in another medium saucepan over medium heat. Whisk in flour. Cook until foaming, 1 to 2 minutes. Pour in the hot stock and bring to a boil, whisking. Adjust heat to maintain a simmer and cook until the gravy coats the back of a spoon, about 5 minutes. Season with salt and pepper.
To make ahead
Refrigerate stock (Steps 1-4) for up to 4 days or freeze for up to 3 months. Refrigerate gravy (Step 5) for up to 3 days.
Equipment
Silicone baking mat or parchment paper
Nutrition Facts (per serving)
71 | Calories |
5g | Fat |
4g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Serving Size 1/4 cup gravy | |
Calories 71 | |
% Daily Value * | |
Total Carbohydrate 4g | 1% |
Protein 3g | 6% |
Total Fat 5g | 6% |
Saturated Fat 1g | 5% |
Cholesterol 8mg | 3% |
Vitamin A 347IU | 7% |
Sodium 243mg | 11% |
Potassium 57mg | 1% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.