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Photo: Johnny Autry
Active Time:20 minsTotal Time:3 hrs 30 minsServings:16Jump to Nutrition Facts
Active Time:20 minsTotal Time:3 hrs 30 minsServings:16
Active Time:20 mins
Active Time:
20 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsStock5poundsturkey pieces, such as necks, wings, bone-in drumsticks and/or thighs12cupswater1largeonion, cut into eighths4stalkscelery, chopped4carrots, chopped30fresh parsley stems or6large sprigs4clovesgarlic, smashed and peeled1tablespoonwhole black peppercorns1tablespoonWorcestershire sauce, low-sodium soy sauce or tamariGravy1 - 4tablespoonscanola oil, if needed½cupall-purpose flour1 ½teaspoonssalt¾teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
Stock
5poundsturkey pieces, such as necks, wings, bone-in drumsticks and/or thighs
12cupswater
1largeonion, cut into eighths
4stalkscelery, chopped
4carrots, chopped
30fresh parsley stems or6large sprigs
4clovesgarlic, smashed and peeled
1tablespoonwhole black peppercorns
1tablespoonWorcestershire sauce, low-sodium soy sauce or tamari
Gravy
1 - 4tablespoonscanola oil, if needed
½cupall-purpose flour
1 ½teaspoonssalt
¾teaspoonground pepper
DirectionsTo 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 aheadRefrigerate 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.EquipmentSilicone baking mat or parchment paperOriginally appeared: EatingWell Magazine, November 2021
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 aheadRefrigerate 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.EquipmentSilicone baking mat or parchment paper
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
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)71Calories5gFat4gCarbs3gProtein
Nutrition Facts(per serving)
- 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.
