Are you kidding me? Like who the heck has time to make homemade stock right before Thanksgiving? Well, you actually don’t have to make it right before—in fact, you can make it well in advance. Is it worth it? You bet it is!! I was even able to convert my mother, aka The Thanksgiving Queen into making her own homemade turkey stock every year.
I certainly understand the pressure and stress of working and trying to fit everything in before a holiday, I’ve been there, and, it is so easy to bust open a box of stock… BUT, once you’ve made your own, you’ll never look back.
Keeping a pot of warm stock on the stove while cooking your Thanksgiving dinner is a necessity for me. I add it to my stuffing, mashed potatoes and of course gravy.
Turkey pieces (I used necks and thighs)
Fresh Herbs—rosemary, thyme, sage
Pre-heat your oven to 425 degrees. Place all ingredients on a baking sheet. Drizzle with a bit of olive oil. Generously sprinkle with the poultry seasoning, lots of cracked black pepper, and a dusting of kosher salt.
Roast for approximately 45 minutes. I usually flip the turkey pieces about halfway through.
Place everything in a large stockpot. Don’t forget about that goodness left on the baking sheet, add some water and use a wooden spoon to loosen it from the pan, add that to the pot as well.
Add the water, I used about 24 cups.
Of course, I won’t need that much, I’m having 6 people for dinner this year, and I am making enough food for 40. Simmer on low, for at least 6 hours. Let it cool, strain and discard all those hard-working ingredients, place in a container in the refrigerator, I like to skim the fat off of the top. Freeze if you’ve made well in advance, or keep on hand for the big day!
TA-DA! There you have it. Give Yo’ Self A High Five! Homemade turkey stock, who knew it would be so easy? And the difference in flavor from boxed stock… a HUGE difference.
Thanks for stopping by. See ya next time! Happy Thanksgiving!