Comfy Cuisine: Make-Ahead Golden Turkey Stock

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The turkey and stuffing may get all the attention, but it’s the gravy that makes everything better.

  • 3 lbs. turkey wings (available all year) cut in half (about 6)
  • 1 large onion, chopped
  • 1 large carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 4 sprig parsley
  • 4 sprig thyme
  • 12 whole peppercorns

Preheat oven to 425 degrees F.  Arrange wings on a rimmed baking sheet.  Season with salt and pepper and paprika.  Roast, turning halfway through until golden brown, about 45 minutes.

Transfer wings to a stockpot.  Pour 2 cups water onto baking sheet and scrape up any browned bits with a wooden spoon.  

Pour liquid from pan into pot with turkey.

Add remaining ingredients and 10 cups water.

I don’t peel the onions or the carrots.

Bring to a simmer; reduce heat to low and simmer gently about 2 hours.

Strain stock through a sieve.

Stock can be made 3 days ahead or frozen for up to 3 months.

Use some of the stock for your stuffing and add the rest to your roast turkey drippings for your gravy.

Season with salt and pepper to taste.  

~Adapted from bon appetit