The Best Make Ahead Turkey Stock & Gravy | Bon Appétit


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Make Ahead Turkey Stock | Thanksgiving

We have officially started Thanksgiving preparation in our house with Bon Appétit’s Make Ahead Turkey Stock. The house currently smells amazing as the mixture you see above slowly simmers on the stove for four hours, nothing better on a cold rainy day! The turkey and all the amazing sides get most of the attention on Thanksgiving, but in my mind it is the gravy that makes the whole meal. Bon Appétit’s three step recipe makes the best gravy ever and the do-ahead recipe creates a better flavor that has time to develop. The recipe also makes the day of much easier by freeing up some much needed kitchen space and valuable kitchen time. Thanksgiving is quite a culinary production, that at times can be a bit overwhelming. Once you have your stock, then next week you can work on the amazing Turkey Gravy. I don’t know about you, but I am more than a little excited for this Thanksgiving! Make Ahead Turkey Stock | ThanksgivingMake Ahead Turkey Stock | Thanksgiving

{Photo by Peden Munk}

Make Ahead Turkey Stock (Serving Size 6 Cups of Gravy)

Preparation

  • Preheat oven to 450°. Arrange 3 1/2 pounds turkey wings and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.
  • Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add 1 chopped large onion, 1 peeled and chopped large carrot, 1 chopped celery stalk, 4 sprigs parsley, 4 sprigs thyme, 12 whole peppercorns, 1 bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.
  • Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer uncovered over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.

Turkey Gravy (Serving 6 Cups of Gravy)

Preparation

Turkey Stock

  • Great gravy begins with the Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.

Roux

  • Melt butter in a small skillet over medium heat. Whisk in flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.
  • Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill.

Drippings And Assembly

  • Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add turkey drippings. (If you’re short on drippings, skim fat from pan and add 1–2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season with salt and pepper. Whisk in roux. Reduce heat to low; simmer gently 5 minutes for gravy to thicken and flavors to meld. You’re done!
 

Make Ahead Turkey Stock | ThanksgivingMake Ahead Turkey Stock | Thanksgiving

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