Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.



Ingredient Checklist


Instructions Checklist
  • Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours.

  • Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Cook's Notes

To make the stock weeks in advance, ask your butcher for the necessary neck and giblets (sans turkey), or substitute about five pounds of turkey wings, thighs, and drumsticks.

Reviews (1)

27 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
I do not like using giblets, so I always substitute about 3 large turkey legs and it really works well! You can buy the turkey legs packaged in the meat department at most grocery stores. My stock always has great flavor and helps to make the best gravy ever! I always make Martha's brined turkey recipe and her yummy riesling gravy! My family loves this and I have been making this for about 10 years now! Thank you Martha!!!