Turkey stock is nice for making gravy. The turkey parts can partially come from a turkey purchased for a meal, especially if you are spatch-cocking the turkey, but around Thanksgiving it is also often possible to buy some of those scrap parts separately from a bird at grocery stores. I use the scraps I get from my turkey combined with some extra scraps or wings.


  • 4 pounds turkey parts (necks, backs, wings, etc)
  • 1 large onion, quartered or eighthed
  • 1 large carrot, peeled and chopped into 2″ pieces
  • 1 celery stalk, chopped into 2-3″ pieces
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 16 whole peppercorns
  • 1 bay leaf
  • 3 quarts of water


  1. Roast turkey parts at 450°F for 45 minutes.
  2. De-glaze roasting pan with 1-2C water
  3. Place turkey parts, vegetables and herbs, de-glazing liquid and remaining 10-11C water into a stock pot (or dutch oven).
  4. Simmer for 4 hours.
  5. The goal is to reduce by one third to one half, but that can be hard to tell while in pot with solids.
  6. Remove easy to grip solids.
  7. Pour remainder through a fine mesh strainer into a new bowl.
  8. If more than 7 cups remain, place liquid back in pot to reduce down to around 6 cups.