What you'll need
Ingredients
Rich Turkey Stock
- 6-8 turkey parts – wings, thighs, neck (most local markets will carry these around the holidays)
- 2 medium carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 2 onions , chopped coarse
- 1 leek, white and light green parts only, chopped in 2” pieces
- 1 head garlic , unpeeled
- 12 cups homemade chicken stock or canned low-sodium chicken broth
- 2 cups dry white wine
- 6-8 sprigs fresh thyme
- 1 sprig rosemary
- 6 sprigs flat leaf Italian parsley
- 1 tsp whole peppercorns
- 1 bay leaf
Turkey Gravy
- ½ cup reserved turkey fat (add melted butter if needed to make ½ cup)
- ½ cup all purpose flour
- 6-8 cups Rich Turkey Stock
- Salt and pepper
The method
Directions
- 01
Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions, and garlic in large flameproof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring occasionally, until well-browned, 60-90 minutes.
- 02
Remove roasting pan from oven and transfer contents of roasting pan to large stockpot. Place roasting pan over 2 burners set at medium high heat; add 4 cups of chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon, and then pour into stockpot.
- 03
Add remaining chicken stock, wine, and herbs; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large pot using cheesecloth lined strained. Cool to room temperature; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour or overnight. Skim fat from stock and reserve for Turkey Gravy recipe.
- 04
Bring stock to simmer in medium saucepan over medium-high heat.
- 05
In second medium saucepan, heat reserved turkey fat over medium-high heat until bubbling; whisk in flour and cook, whisking constantly, until combined and honey-colored or brown, about 2-5 minutes. Continuing to whisk constantly, gradually ladle in hot stock; bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 -15 minutes. Season to taste with salt and pepper and serve with turkey. (Can be refrigerated up to 3 days; reheat in medium saucepan over medium heat until hot, about 8 minutes.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This stock has incredible flavor and can be made ahead to save time at Thanksgiving. It’s the base for perfect turkey gravy, and can also be used in your favorite dressing recipe. To roast the trimmings and vegetables, it’s best to use a roasting pan that c…
Ingredients
Rich Turkey Stock
- 6-8 turkey parts – wings, thighs, neck (most local markets will carry these around the holidays)
- 2 medium carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 2 onions , chopped coarse
- 1 leek, white and light green parts only, chopped in 2” pieces
- 1 head garlic , unpeeled
- 12 cups homemade chicken stock or canned low-sodium chicken broth
- 2 cups dry white wine
- 6-8 sprigs fresh thyme
- 1 sprig rosemary
- 6 sprigs flat leaf Italian parsley
- 1 tsp whole peppercorns
- 1 bay leaf
Turkey Gravy
- ½ cup reserved turkey fat (add melted butter if needed to make ½ cup)
- ½ cup all purpose flour
- 6-8 cups Rich Turkey Stock
- Salt and pepper
Cook Like James · The method
Directions
- 1
Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions, and garlic in large flameproof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring occasionally, until well-browned, 60-90 minutes.
- 2
Remove roasting pan from oven and transfer contents of roasting pan to large stockpot. Place roasting pan over 2 burners set at medium high heat; add 4 cups of chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon, and then pour into stockpot.
- 3
Add remaining chicken stock, wine, and herbs; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large pot using cheesecloth lined strained. Cool to room temperature; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour or overnight. Skim fat from stock and reserve for Turkey Gravy recipe.
- 4
Bring stock to simmer in medium saucepan over medium-high heat.
- 5
In second medium saucepan, heat reserved turkey fat over medium-high heat until bubbling; whisk in flour and cook, whisking constantly, until combined and honey-colored or brown, about 2-5 minutes. Continuing to whisk constantly, gradually ladle in hot stock; bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 -15 minutes. Season to taste with salt and pepper and serve with turkey. (Can be refrigerated up to 3 days; reheat in medium saucepan over medium heat until hot, about 8 minutes.
This stock has incredible flavor and can be made ahead to save time at Thanksgiving. It’s the base for perfect turkey gravy, and can also be used in your favorite dressing recipe. To roast the trimmings and vegetables, it’s best to use a roasting pan that c…
Ingredients
Rich Turkey Stock
- 6-8 turkey parts – wings, thighs, neck (most local markets will carry these around the holidays)
- 2 medium carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 2 onions , chopped coarse
- 1 leek, white and light green parts only, chopped in 2” pieces
- 1 head garlic , unpeeled
- 12 cups homemade chicken stock or canned low-sodium chicken broth
- 2 cups dry white wine
- 6-8 sprigs fresh thyme
- 1 sprig rosemary
- 6 sprigs flat leaf Italian parsley
- 1 tsp whole peppercorns
- 1 bay leaf
Turkey Gravy
- ½ cup reserved turkey fat (add melted butter if needed to make ½ cup)
- ½ cup all purpose flour
- 6-8 cups Rich Turkey Stock
- Salt and pepper
Directions
- 1
Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions, and garlic in large flameproof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring occasionally, until well-browned, 60-90 minutes.
- 2
Remove roasting pan from oven and transfer contents of roasting pan to large stockpot. Place roasting pan over 2 burners set at medium high heat; add 4 cups of chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon, and then pour into stockpot.
- 3
Add remaining chicken stock, wine, and herbs; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large pot using cheesecloth lined strained. Cool to room temperature; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour or overnight. Skim fat from stock and reserve for Turkey Gravy recipe.
- 4
Bring stock to simmer in medium saucepan over medium-high heat.
- 5
In second medium saucepan, heat reserved turkey fat over medium-high heat until bubbling; whisk in flour and cook, whisking constantly, until combined and honey-colored or brown, about 2-5 minutes. Continuing to whisk constantly, gradually ladle in hot stock; bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 -15 minutes. Season to taste with salt and pepper and serve with turkey. (Can be refrigerated up to 3 days; reheat in medium saucepan over medium heat until hot, about 8 minutes.
