Turkey Stock & Gravy


We tend to think of gravy as a last-minute holiday hassle, whisking like mad over a hot stove right before dinner is served. But there's absolutely no reason not to make it ahead of time using turkey parts. For extra flavor, tip any pan drippings from the freshly cooked bird into the reheated gravy.

Turkey Stock & Gravy
Photo: Johnny Autry
Active Time:
20 mins
Total Time:
3 hrs 30 mins



  • 5 pounds turkey pieces, such as necks, wings, bone-in drumsticks and/or thighs

  • 12 cups water

  • 1 large onion, cut into eighths

  • 4 stalks celery, chopped

  • 4 carrots, chopped

  • 30 fresh parsley stems or 6 large sprigs

  • 4 cloves garlic, smashed and peeled

  • 1 tablespoon whole black peppercorns

  • 1 tablespoon Worcestershire sauce, low-sodium soy sauce or tamari


  • 1 - 4 tablespoons canola oil, if needed

  • ½ cup all-purpose flour

  • 1 ½ teaspoons salt

  • ¾ teaspoon ground pepper


  1. To prepare stock: Preheat oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper and place a rack on it.

  2. Place turkey pieces on the rack. Roast until honey-brown, rotating the pan and flipping the pieces once halfway through, about 45 minutes.

  3. Combine water, onion, celery, carrots, parsley, garlic, peppercorns and Worcestershire (or soy sauce or tamari) in a large pot. Add the turkey pieces. (Make sure to scrape any drippings and browned bits from the baking sheet into the pot as well.) Bring to a boil over high heat, then reduce the heat to maintain a simmer. Partially cover and cook, stirring occasionally, until the meat is falling off the bones and the vegetables are soft, about 3 hours.

  4. Strain the stock, discarding the solids. Measure out 4 cups of stock and freeze until the fat rises to the top, about 10 minutes. (Alternatively, pour into a fat separator, then pour the defatted juices into a large measuring cup and save the fat.) Reserve the remaining stock for another use.

  5. To prepare gravy: Measure the fat separated from the stock; if you don't have 1/4 cup, make up the difference with oil. Bring the 4 cups stock to a simmer in a medium saucepan. Heat the 1/4 cup fat in another medium saucepan over medium heat. Whisk in flour. Cook until foaming, 1 to 2 minutes. Pour in the hot stock and bring to a boil, whisking. Adjust heat to maintain a simmer and cook until the gravy coats the back of a spoon, about 5 minutes. Season with salt and pepper.

To make ahead

Refrigerate stock (Steps 1-4) for up to 4 days or freeze for up to 3 months. Refrigerate gravy (Step 5) for up to 3 days.


Silicone baking mat or parchment paper

Nutrition Facts (per serving)

71 Calories
5g Fat
4g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 71
% Daily Value *
Total Carbohydrate 4g 1%
Protein 3g 6%
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Vitamin A 347IU 7%
Sodium 243mg 11%
Potassium 57mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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