turkey stock

Y’all know I make chicken bone broth on the regular. But did you know there was a time when I didn’t make broth. Like, ever. Even though I knew how incredibly easy it was to do, I still found it easier to pop open a box top. Always.

Except when it came to Thanksgiving. The key to my pan gravy is the flavor, and part of that key is making my own, fresh, homemade turkey stock.

Which I do religiously, every Thanksgiving Eve. Jamie comes home with the fresh turkey, and I make stock. Like clockwork.

Ingredients:

Turkey neck, extra turkey skin, and giblets, browned

8 cups of drinking water

1 large onion, peeled and chopped in 4-6 pieces

2 cloves of garlic

3-4 carrots, lightly peeled and chopped in 4-6 pieces

4 celery stalks, chopped in 4-6 pieces

3 rosemary sprigs

1/2 bunch of thyme

1/2 bunch of Italian parsley

1 bay leaf

1 Tbsp whole black pepper corns

Large couple pinches of salt

Directions:

Place all ingredients in large stockpot. Bring water to boil.

Turn heat to low and let simmer 6+ hours.

Strain ingredients using cheese cloth or other fine sieve.

Refrigerate liquid overnight.