Make Ahead Thanksgiving Turkey Stock

Updated at: Fri, 23 Feb 2024 09:11:21 GMT

Step 1

Let wings come to room temp

Step 2

Melt butter and mix all herbs into melted butter

Step 3

Add broth to a heavy Dutch oven.

Step 4

Rinse and completely pat dry wings.

Step 5

Coat the wings in butter/herb mixture and place in Dutch oven

Step 6

Place in oven for about 1.5 hours until the wings are 165°

Step 7

The same Dutch oven will be used to roast the wings and then cook the stock.

Step 8

Remove from oven and let wings cool until they can be broken apart and remove some of the meat. Don't worry about removing all meat, or if the meat is tough. The goal is just to get the meat roasted and a hearty broth as a base for the turkey broth to use.

Step 9

Using a wooden spoon, scrape all browned bits from the bottom of the pan.

Step 10

Add meat, bones, veggies, herbs, potatoes, and vinegar back to pot.

Step 11

Cover completely with water, add ACV

Step 12

Bring to boil for 5 minutes.

Step 13

Reduce to simmer and cover for 12 hours or until broth has a deep, rich flavor.

Step 14

Stir occasionally and add water as needed to keep all ingredients covered

Step 15

Remove from heat until cool enough to handle

Step 16

Remove bones, etc, then strain broth through a fine sieve or cheese cloth to remove herbs, etc

Step 17

If bones aren't broken open and marrow cleaned out, save and freeze for another broth!

Step 18

Cool and store in refrigerator until ready to use, or up to 1 week. Use to make gravey a day ahead for the big meal. And for adding to the roasting pan for the turkey; add to the water for the potatoes, stuffing, etc. I use ice cube trays to freeze (aprox 2 TBS each depending on the tray), these make perfect additions for reheating leftovers or adding to grains when cooking. I also add broth to zip lock or vac-u-seal bags in 2, 3, or 4 cup quantities and freeze until needed.

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