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Make your turkey gravy the one they talk about for years. Concentrated homemade turkey stock - it's a game changer.
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ultimate homemade turkey stock

If you want to completely rock your holiday turkey this concentrated homemade turkey stock is the heart of a seriously delicious gravy. Maybe the best gravy you've ever made.
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Course: side
Cuisine: American
Servings: 3 cups
Calories: 974kcal
Author: romain | glebekitchen


  • leftover turkey bones - the whole carcass if you have one
  • turkey necks, wings and backs - as will fit in a big pot - 5 lbs or more
  • 2 onions - halved. Leave the skins on
  • water to cover


  • Trim as much fat from the turkey parts as you can. Place them in a large pot along with your leftover carcass.
  • Add the onion halves and cover with water.
  • Simmer, loosely covered, until the turkey bits are tasteless. You want all the flavour in the water and none in the meat. This can take 12 hours. Add water as needed along the way.
  • Once the turkey bits are tasteless, start reducing. You want to get somewhere around 3 cups of liquid. When you get down to 3 cups remove the onions, sprinkle them with a bit of salt and try them. They are the cooks treat.
  • At this point, remove the big bones from the pot then strain through a colander.
  • Defat as best as possible and pour into a freezer proof container. Place the container in the refrigerator and let the fat separate.
  • Remove fat, cover and freeze until your next roast turkey dinner.


If you are doing this for the first time and don't have a turkey carcass, just use turkey parts. That works great.


Serving: 1servings | Calories: 974kcal | Carbohydrates: 6g | Protein: 125g | Fat: 45g | Saturated Fat: 12g | Cholesterol: 869mg | Sodium: 1764mg | Potassium: 1112mg | Fiber: 1g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 5.4mg | Calcium: 198mg | Iron: 7.8mg