Thanksgiving is fun! Keep it simple and enjoy!
Ok, so with that said, I like simple yet tasty ingredients. Ways to do that are make your own stock. This will, in turn, make your gravy even tastier. Gravy making to come…
Basic Stock Ingredients this is relevant for any stock base- beef, chicken,
or veggie (just omit the meat, obviously)
Turkey neck & wings parts- your local store will have this pre-packaged already for you!
1-2 Tbs. Olive oil
2 stalks celery, cleaned & cut in half (make sure to have some celery leaves on there)
1 large carrot (cut into thirds)
1 small onion, peeled and cut in half
2 bay leaves
2 sprigs each of: sage, rosemary, thyme, marjoram
2 tsp. of kosher salt
small pinch of black peppercorns
In a large stockpot, coat bottom of pan with olive oil. Heat over a medium high heat. Add turkey and pour salt on top of parts. Slightly brown all sides of the turkey parts, turning as needed. Once browned, add 10 cups of water to pot. Let come to a rapid boil. You will start to see foam…see
Using a fine mesh skimmer, start skimming off foam as it arises. This should be about a 10-15 min process…this is all the yucky stuff you don’t want clouding up your beautiful stock. Don’t over-think it.
Once this process is finished, add all the ingredients from celery to pepper. Bring to another boil, stir ingredients, then lower temp to low and let simmer for about an hour. Turn heat off and remove from burner. Your water will be reduced significantly. Use a fine mesh strainer over a large bowl, carefully and slowly use a ladle to gently remove ingredients from the liquid. And then just pour the pot of remaining liquid over strainer to remove all the bits & herbs from your liquid. Let cool completely. Put into tupperware and save till Thanksgiving day…you’ll be glad you did!
Any specific questions about the details…please email me on contact form!