2 1/2 -3quarts
2 1/2 -3quarts
  1. Rinse turkey parts. Transfer to 8-quart stockpot. Add carrots, celery, onion, bay leaf and water. Bring to a simmer. Cover. Cook at a gentle simmer for 2 hours or meat is falling off the bone. Remove cover last 15 minutes to reduce a bit. Cool. Strain. Transfer to container for refrigerator.
  2. Next day: Fat will have risen to the top. Remove carefully and SAVE (freeze if using later). Proceed with recipe or portion stock and freeze for later use. Note: stock should be gelatinous when chilled. The small container picture is the fat that was skimmed from the top….just about 3 TBS but full of flavor.
  3. To make the gravy: Drain pan drippings from roasted turkey into a fat separator. Do NOT discard fat. Pour de-fatted pan drippings into a measuring cup. Add turkey stock to total 4-5 cups. Set aside for finishing gravy.
  4. In a 2-quart saucepan, melt the reserved fat. If you don’t have enough fat, use butter to make up for it. Add flour. Cook for 1-2 minutes. Add turkey stock and defatted pan drippings. Cook until thickened. Add more stock if needed…don’t make it too thick!
  5. Just before serving, add hard-boiled eggs (and giblets if you like) and cook until hot.
Recipe Notes

[recipe]MaryJames dishes it out….

  • Using the fat from the stock and pan drippings is very important.  There is a huge amount of flavor.  Don’t skimp.  It’s Thanksgiving.
  • No salt in the recipe because I like to control that with my final dish.
  • The drippings make the gravy.  Use all of them……and sometimes I throw in the rest of the fat.
  • Leftovers?  Lift out the large pieces of hard-boiled eggs and freeze. I like to use it as a base for a soup….If you make turkey carcass soup, it is a perfect addition.