Here is a perfect homemade gravy recipe for Thanksgiving just like Grandma used to make. enjoy! ♥
Ingredients ♥
1 leftover Turkey Carcass*
10 to 12 cups cold water**
1/2 cup carrot slices
1 celery rib, cut into 1-inch pieces
1/2 large onion, cut into chunks
2 to 3 cloves garlic
* Strip the turkey carcass of any large usable pieces of meat; set turkey meat aside and refrigerate until ready to use in your soup. DO NOT ADD GIBLETS!
** Enough cold water to cover all the ingredients in the pot by at least 1-inch.
Directions ♥
Removing meat from turkey carcussIn a large soup pot or Dutch oven, place turkey carcass (take the remains of the turkey after it's been carved and break it into pieces so it will fit in your pot; cover with cold water by at least 1-inch). Add carrots, celery, onion, and to the soup pot. Add any other vegetables that you like, if desired.
Cover pot and slowly bring to a simmer. Reduce heat to low and skim off any scum on surface. Scum is the filmy layer of extraneous or impure matter that forms on or rises to the surface of a liquid or body of water. Cover pot and let slowly simmer approximately 3 hours.
TIP: The key to a good stock is to bring the water to a boil just once at the beginning and then cook at just barely a simmer for the remainder of the cooking time, as long slow cooking is best to extract all the subtle flavors.
After cooking, remove from heat and discard all the turkey bones, meat, and vegetables (since your have cooked the mixture for a long time, there is no nutritional value left). Strain the remaining liquid to remove smaller particles in the stock (pour the liquid through a fine mesh sieve placed over a large pot).
Place strained stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning. NOTE: The juice will gel up after being refrigerated, but will dissolve when stock is reheated later. This is because of the natural gelatin in the turkey bones.
The stock will last for about a week in the fridge. You can freeze the cooled stock and it should maintain taste and quality for about 4 to 6 months. enjoy! ♥
Ingredients ♥
1 leftover Turkey Carcass*
10 to 12 cups cold water**
1/2 cup carrot slices
1 celery rib, cut into 1-inch pieces
1/2 large onion, cut into chunks
2 to 3 cloves garlic
* Strip the turkey carcass of any large usable pieces of meat; set turkey meat aside and refrigerate until ready to use in your soup. DO NOT ADD GIBLETS!
** Enough cold water to cover all the ingredients in the pot by at least 1-inch.
Directions ♥
Removing meat from turkey carcussIn a large soup pot or Dutch oven, place turkey carcass (take the remains of the turkey after it's been carved and break it into pieces so it will fit in your pot; cover with cold water by at least 1-inch). Add carrots, celery, onion, and to the soup pot. Add any other vegetables that you like, if desired.
Cover pot and slowly bring to a simmer. Reduce heat to low and skim off any scum on surface. Scum is the filmy layer of extraneous or impure matter that forms on or rises to the surface of a liquid or body of water. Cover pot and let slowly simmer approximately 3 hours.
TIP: The key to a good stock is to bring the water to a boil just once at the beginning and then cook at just barely a simmer for the remainder of the cooking time, as long slow cooking is best to extract all the subtle flavors.
After cooking, remove from heat and discard all the turkey bones, meat, and vegetables (since your have cooked the mixture for a long time, there is no nutritional value left). Strain the remaining liquid to remove smaller particles in the stock (pour the liquid through a fine mesh sieve placed over a large pot).
Place strained stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning. NOTE: The juice will gel up after being refrigerated, but will dissolve when stock is reheated later. This is because of the natural gelatin in the turkey bones.
The stock will last for about a week in the fridge. You can freeze the cooled stock and it should maintain taste and quality for about 4 to 6 months. enjoy! ♥
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