Here is a recipe for turkey stock that is currently sitting in my freezer: https://www.bonappetit.com/recipe/thanksgiving-stock I did make some changes: no garlic, no mushrooms, no ham hocks. I used 4 turkey wings (chicken wings are too $$) and eyeballed the other ingredients. After everything is precooked and roasted and put all together, I added enough water to cover everything and cooked for 3-4 hours. I ended up with about 2 quarts or stock. I will deglaze the turkey roasting pan and thicken my gravy. Should be wonderful Scale up as needed.
I would make the gravy stock at least a day before and store in the fridge. Then thicken with flour and add pan drippings on Thanksgiving. Tips on increasing volume: Prepare stuffing a separate casserole because it will absorb drippings in the turkey cavity. Buy extra turkey parts to make stock. Baste turkey with some white wine (not too much), it caramelizes with the pan juices and adds flavour. Hope this helps!
Also, estimate about 1/3 cup gravy needed per person. Minimum make 8 cups for Thanksgiving dinner. Or more, to have margin of error and/or some for ddy-after sandwiches.
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Tips on increasing volume:
Prepare stuffing a separate casserole because it will absorb drippings in the turkey cavity.
Buy extra turkey parts to make stock.
Baste turkey with some white wine (not too much), it caramelizes with the pan juices and adds flavour.
Hope this helps!
Minimum make 8 cups for Thanksgiving dinner.
Or more, to have margin of error and/or some for ddy-after sandwiches.