Thanksgiving, my favorite holiday, is less than 2 weeks away.
This will be our first Thanksgiving in our new home in our new hometown of San Luis Obispo, California.
Because we moved into our home 2 days before Thanksgiving last year we went out for our holiday dinner, another first for me.
As amazing as it was to be dining alfresco on the patio of a fantastic restaurant with a view of the sun setting over the Pacific Ocean, I am so thrilled to be cooking for Thanksgiving this year!
I have been preparing Thanksgiving dinner for almost 35 years, and my passion for cooking has continued to grow in all that time.
Each year I look forward to making all the traditional family favorites, trying some new dishes or putting a twist on an old one.
As I became a more experienced cook I have learned how to streamline the preparation by making as much ahead as possible since there will always be more than enough to do on the big day.
This leads me to the point of this blog post which is making your own homemade turkey stock. It is easier than you might think.
It can be made well in advance of Thanksgiving, and will enable you to make the best gravy you’ve ever made (and even the gravy can be made ahead, if you dare, but more about that later).
Although I have previously posted this recipe in a blog from December, 2010, I am posting it again for you and including some photos I took when I made it last week.
Rich Turkey Stock (adapted from Food and Wine, November, 2003)
Makes about 12 cups
Make Ahead: Turkey parts for stock, such as wings, drumsticks and thighs, are now available in many markets. The stock may be made 3 days in advance (or sooner, and frozen).
7 pounds turkey parts, such as wings, thighs,and drumsticks*
1 large onion, thickly sliced
1 large carrot, peeled and thickly sliced
1 large stalk celery, thickly sliced (optional)
2 cloves garlic, smashed
1 teaspoon salt
Freshly ground black pepper
4 quarts (16 cups) water
Preheat the oven to 400 degrees. Place the turkey parts in a single layer in a large roasting pan and roast for about 1 and ½ hours, until well browned.
Transfer the roasted turkey parts to a large pot. (Reserve the roasting pan.) Add the onion, carrot, celery, if desired, garlic, salt and several pinches of pepper along with 12 cups of water. Bring to a boil.
Meanwhile, place the roasting pan over 2 burners on the stove top. Add the remaining 4 cups of water to the pan, increase the heat to medium-high and bring to a boil. Cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the pan, for 2 to 3 minutes. Remove from the heat and set aside to cool slightly.
Carefully pour the liquid from the roasting pan into the pot and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for about 2 and ½ hours. Strain the stock, discarding the solids or removing the turkey meat from the bones; reserve the meat for another use. Set the stock aside to cool slightly. Refrigerate for up to 3 days. Skim the fat from the surface before using. (May skim the fat, then freeze for up to 3 months.)
*Note: Other turkey parts-neck, giblets, heart and liver-are usually contained in small bags placed in a turkey cavity(there’s one at the neck and one at the breastbone). You may add the neck and giblets to the roasting pan or the stock, but don’t add the liver, which would make the stock bitter.
When making my turkey stock I usually add some extra wings and drumsticks to the roasting pan. When ready to add to the stock pot I keep those aside, season with salt and pepper, and that’s dinner!