Home-made turkey stock is the perfect base for velvety gravy. You can control the amount of salt in this recipe, ideal for people who want to cut back on sodium.
How To Butterfly The Turkey
1/2 pound turkey parts, such as necks, legs or thighs
1/2 teaspoon salt
1 tablespoon olive oil
4 carrots, peeled, quartered
3 celery stalks, peeled, quartered
2 small onions, peeled, quartered
2 quarts water
2 bay leaves
Sprinkle the turkey parts with salt. Heat a large stockpot over high heat and add the olive oil. Add the turkey parts and brown 2 to 3 minutes, turning once until both sides begin to brown. Add the carrots, celery, and onions. Cook 2 to 3 minutes more until the vegetables become fragrant.
Add the water and bay leaf and bring to a boil. Reduce the heat to a simmer and cook 45 minutes to one hour, adding 2 to 3 cups of water throughout to keep the water level high. Drain the broth into a large bowl and discard the turkey parts and vegetables. Transfer the broth to air-tight containers and store refrigerated for up to one week. Or freeze in the containers for up to 6 months.
Tasty + Healthy Thanksgiving Video Series
- How To Butterfly The Turkey
- How To Season & Roast The Turkey To Keep It Juicy
- Making Your Own Delicious, Low-Cal Turkey Stock
- Super Moist Stuffing
- How To Keep Your Mashed Potatoes Lump-Free
- Not Your Usual Cranberry Sauce
- Lump-free, Velvety Gravy
Complete Your Thanksgiving Feast!
Here’s brand-new recipes – healthier versions of your favorite Thanksgiving classics, along with simple tips and do ahead ideas. And yes, please share these with your friends & families…