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Sauces & Stuff

Make-Ahead Turkey Stock

Making turkey stock ahead saves you time on your holiday, infuses gravy and dressing with rich flavor, and makes the best base for homemade turkey soup.


7–8 cups stock

Total Time

1½ hours

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Sear turkey giblets, neck, backbone, and ribs in oilin a pot over high heat until brown, 1012 minutes; transfer to a plate. Reduce heat to medium-high.

Stir in celery, carrot, onion, and peppercorns; cook until onion begins to brown, 5 minutes.

Deglaze pot with wine, scraping up any brown bits; reduce until nearly evaporated. Stir in broth, thyme, parsley, bay leaves, and reserved turkey parts. Bring stock to a boil, then reduce heat to medium-low, and simmer 1 hour. Strain stock, discarding solids; chill until ready to use.

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