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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.

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Sear turkey giblets, neck, backbone, and ribs in oilin a pot over high heat until brown, 10–12 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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