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Oven Turkey Stock Procedure-Making the Gravy Base Early
Posted on 11/21/13 at 8:51 pm
Posted on 11/21/13 at 8:51 pm
I'm making stock for gravy. I roasted turkey wings, necks, celery, garlic and onions last night. Deglazed the pan and today, I decided to cook it in the oven rather than on the stove. I've done a beef stock in the oven before, but not poultry, I don't believe. Great decision.
Transferred everything into a large pot and added thyme and parsley. Covered with water and put it in a 325 oven. It's a beautiful thing. Eventually, the meat pieces and veggies float on top. The exposed skin and meat which turned pale started roasting all over again to a lovely mahogany color. I periodically and gently turn the pieces and the veggies and that roasted goodness cooks again into the liquid. I've tasted the stock and it's dynamite.
I'm sold on this method! Highly recommend it. I'm going to freeze the stock until next week when I make the gravy. I may just do it again before the big day. I'd like to make some rice or pasta and pour this stock over it for supper.
Transferred everything into a large pot and added thyme and parsley. Covered with water and put it in a 325 oven. It's a beautiful thing. Eventually, the meat pieces and veggies float on top. The exposed skin and meat which turned pale started roasting all over again to a lovely mahogany color. I periodically and gently turn the pieces and the veggies and that roasted goodness cooks again into the liquid. I've tasted the stock and it's dynamite.
I'm sold on this method! Highly recommend it. I'm going to freeze the stock until next week when I make the gravy. I may just do it again before the big day. I'd like to make some rice or pasta and pour this stock over it for supper.
This post was edited on 11/22/13 at 10:01 am
3
Posted on 11/21/13 at 9:08 pm to Gris Gris
Great idea! I love it. Thanks. 
I'm going to do it, and I'm using it for my dressing while my bird is still in the oven.
I'm going to do it, and I'm using it for my dressing while my bird is still in the oven.This post was edited on 11/21/13 at 9:11 pm
Posted on 11/21/13 at 9:12 pm to Gris Gris
Few Thanksgivings ago, put stock pot in the oven at about 7 pm. Woke up next morning and had turkey jello. Made a fantastic gumbo.
Posted on 11/21/13 at 9:33 pm to BlackenedOut
How did you resist not eating that jello? I'm having a very hard time smelling this stock and not just scooping a bunch of it in a bowl.
I really did this on accident because I was working away from the kitchen and didn't want to keep getting up to check it on the stove and I didn't feel like dealing with steam.
Sometimes, I make it overnight in and 18 quart roaster and that works well, but this is better. I almost did it overnight in a slower oven, but I knew I wouldn't want to deal with it early in the morning.
I really did this on accident because I was working away from the kitchen and didn't want to keep getting up to check it on the stove and I didn't feel like dealing with steam.
Sometimes, I make it overnight in and 18 quart roaster and that works well, but this is better. I almost did it overnight in a slower oven, but I knew I wouldn't want to deal with it early in the morning.
Posted on 11/21/13 at 9:35 pm to Btrtigerfan
quote:
I'm going to do it, and I'm using it for my dressing while my bird is still in the oven.
I like that I won't have to worry about making gravy from the bird drippings and having it all done ahead of time. I'll already have it done. I can add those drippings if I want or make more gravy later for the leftovers.
Posted on 11/22/13 at 9:14 am to Gris Gris
This sounds amazing! I wish it was Thanksgiving already!
Posted on 11/22/13 at 10:00 am to TigerWash
The resulting stock is dark and rich and so darn good. I highly recommend this method whether you're making gravy ahead of time or using a carcass to make stock for gumbo or soup. Worked so much better than my usual stovetop method. It stayed at an even low simmer. No foamy stuff. Very clear throughout the cooking. The taste is terrific.
I read an article in which someone recommended making a second one using he same bones and meat etc... The article said after straining to put the stuff back in the pot with water and in the oven again. The result will be much weaker, but can be reduced and used for something else or added to what you have if you like. Never thought about doing that.
I read an article in which someone recommended making a second one using he same bones and meat etc... The article said after straining to put the stuff back in the pot with water and in the oven again. The result will be much weaker, but can be reduced and used for something else or added to what you have if you like. Never thought about doing that.
Posted on 11/22/13 at 11:01 am to Gris Gris
Sounds great! How long did u roast them before adding water? I guess u cooked it on low for a couple hrs after adding water?
Posted on 11/22/13 at 11:26 am to rouxgaroux
I roasted the wings and necks on about 425 for about a few hours. I turned them when one side got nice and brown. I added the veggies to it for about the last 30-45 minutes. I think I roasted total about 3 hours. Mine were a little crowded in the big casserole dish I used, though, so they steamed a bit at first because they were too close together. I had to up the temp a bit and as they shrunk a little, they began to caramelize and brown better. So, if you have to crowd them, start at a higher temp like 425 or even 450. I went up to 450 after about an hour.
One I added the water to them in the pot, I set it on 325 and went for 4 hours. It takes a while for the water to heat up so the simmer was probably only about 3 hours at that point. I had them in a 12 quart pot. I realized the meats were browning again and I started turning them periodically so I let them go an extra hour and a half or so. Total about 5 and 1/2 hours, I guess. You can taste it and pull it when you get the taste you want, though. Mine was darn good after 4 hours, but what the heck. I went longer. It was a darn bit better.
One I added the water to them in the pot, I set it on 325 and went for 4 hours. It takes a while for the water to heat up so the simmer was probably only about 3 hours at that point. I had them in a 12 quart pot. I realized the meats were browning again and I started turning them periodically so I let them go an extra hour and a half or so. Total about 5 and 1/2 hours, I guess. You can taste it and pull it when you get the taste you want, though. Mine was darn good after 4 hours, but what the heck. I went longer. It was a darn bit better.
This post was edited on 11/22/13 at 11:29 am
Posted on 11/22/13 at 11:43 am to Gris Gris
Thanks for the reply when I try this I will be sure to have some french on hand. I am with u one the longer it cooks the better.. longer cooking = more drinking
Posted on 11/22/13 at 11:51 am to Gris Gris
Nice work Gris. I bet it turns out great.
Posted on 11/22/13 at 1:26 pm to Trout Bandit
I almost don't even want to make a roux for this because it tastes so good as is, but I guess I will to give it just a little body. I don't like gravy too thick and floury, though.
Posted on 11/22/13 at 8:10 pm to Gris Gris
Isn't it a great feeling when something turns out so well?
I think the best gumbo I've ever made and the best soup (turkey noodle) I've ever made were made with leftover roasted turkey carcasses.
I feel like a bad American, but I'm not even sure I'm making a Thanksgiving dinner this year. First time my son won't be home for Thanksgiving and it will likely be just the two of us. Not getting together with anyone.
I think the best gumbo I've ever made and the best soup (turkey noodle) I've ever made were made with leftover roasted turkey carcasses.
I feel like a bad American, but I'm not even sure I'm making a Thanksgiving dinner this year. First time my son won't be home for Thanksgiving and it will likely be just the two of us. Not getting together with anyone.
Posted on 11/22/13 at 8:35 pm to Darla Hood
Darla, if you lived near me, I'd ask you to come with us for sure! I'd ask you to bring one of your yummy dishes, though. 
I'd probably invite myself to a friend's with a promise to bring food!
You planning to maybe go out somewhere for the big meal? It's not all bad to eat something you love and hang tight at home, though. Sometimes, that can be a relief!
I'd probably invite myself to a friend's with a promise to bring food!
You planning to maybe go out somewhere for the big meal? It's not all bad to eat something you love and hang tight at home, though. Sometimes, that can be a relief!
Posted on 11/22/13 at 8:46 pm to Gris Gris
I didn't mean to sound pathetic. It's just the way it's working out this year. I don't think there are any good restaurants doing Thanksgiving in Lafayette.
Odds are I'll change my mind and rush to the store at the last minute and throw together a T-Day meal.
Posted on 11/22/13 at 8:55 pm to Darla Hood
I didn't think you sounded pathetic at all!
I like Thanksgiving more than any holiday. No costumes or gifts. Just family, friends, food, football and "fibations".
Make that oven stock and do something with it. It put me in a mighty happy mood smelling it. I'm about to make another one for the smoked turkey gumbo I have to get made this weekend. I don't know where in hells bells I'm going to put, though. My freezers are all pretty full. I don't need all of it, but I do need some of it for gifts and myself, of course. I'll make more after Christmas to keep my supply going once I've gotten rid of what's already in there from a few weeks ago. I thought I'd cleaned out enough but I didn't. I do love the new ziploc holiday quart containers in red, green, white and blue. I nearly bought out the store. They're bright and fun.
I like Thanksgiving more than any holiday. No costumes or gifts. Just family, friends, food, football and "fibations".
Make that oven stock and do something with it. It put me in a mighty happy mood smelling it. I'm about to make another one for the smoked turkey gumbo I have to get made this weekend. I don't know where in hells bells I'm going to put, though. My freezers are all pretty full. I don't need all of it, but I do need some of it for gifts and myself, of course. I'll make more after Christmas to keep my supply going once I've gotten rid of what's already in there from a few weeks ago. I thought I'd cleaned out enough but I didn't. I do love the new ziploc holiday quart containers in red, green, white and blue. I nearly bought out the store. They're bright and fun.
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