For me making your own stock is about one thing and one thing only: gravy.
There are a ton of recipes that call for huge amounts of ingredients so that you have enough turkey stock to spare for stuffing and the like. And that's great, it really is, but since we're trying to not kill ourselves (or our pocketbook) this year we're going to stick with making just one quart. Besides, once we collect the pan juices after the turkey is done that is going to give us a little bit more delicious liquid to work with.
Oh, make sure that when you buy a turkey it has the giblets in there so you can make this wonderful concoction.
Ok, so stock is so simple that I'm at a loss for more words. Let's just get started.
I love the way the turkey neck looks in this picture. It makes it look like I'm cooking a dinosaur. Last words. Promise.
Makes about 1 quart
1 1/2 quarts of low-sodium chicken stock
1 small onion
1 celery stalk, leaves and all
2 cloves garlic, smashed with the side of your knife
2 bay leaves
a pinch of dried thyme
a pinch of pepper
1. Make sure your vegetables are all super clean. Don't bother peeling anything and if you want cut your veggies in a couple of big chunks but there's no need to get any fancier than that.
2. Put all ingredients in a 2.5 quart pot and cook over medium-high heat. Allow stock to boil and then turn down the heat to medium.
3. Let stock boil down to about 1 quart, this will take about 2 hours or so. The more you let it boil down the less you'll have but the more wonderful and intense the flavor.
4. Strain your stock into a container and save for later. You now have liquid gold.