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Quick Turkey Stock for Gravy (Thanksgiving part 2)

This is the best way to make sure your gravy has the biggest punch of flavor. Plus it uses very similar ingredients to what you used for the turkey so you probably won't have to buy much else to be prepared for it. Definitely worth the time.

Turkey innards (hopefully you saved them like I told you to)

1 Bell pepper, rough chopped

1 Onion, rough chop

2 Celery stalks, chopped

2 Carrots (or about 8 baby carrots), rough chopped

4 cloves garlic, chopped

Water to cover

Canola/vegetable oil

1 Tbsp salt

2 Tbsp poultry seasoning

2 tsp fresh cracked pepper

In a pot, add your oil, a pinch of salt, and vegetables and sweat down until onions and garlic start to be translucent and other veggies are a bit floppy. The turkey pieces go in next for a minute or two then cover with water. Add in your seasonings and simmer for about 2 hours. Strain out all of the big chunks and it's ready to go.

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