Food and Recipes Meat Turkey Turkey Broth Recipe 5.0 (1) 1 Review The essence of turkey gravy is deep, rich, flavorful homemade turkey broth, which can be prepared weeks in advance and frozen in airtight containers. Be sure to leave plenty of headspace in the containers because stock expands considerably when frozen. It might seem silly to use store-bought stock in homemade broth, but it adds flavor and is worth the cost. However, you can use water if you prefer. Use it to make incredible gravy or in soups and stews. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines Published on October 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Glasshouse Images/Getty Images Active Time: 20 mins Total Time: 4 hrs Yield: 8 cups Ingredients 6 pounds turkey wings 2 large onions, cut into chunks 4 large carrots, cut into chunks 4 celery stalks, cut into chunks 2 tablespoons apple cider vinegar 1 teaspoon kosher salt 1/2 teaspoon black peppercorns 2 large thyme sprigs 2 bay leaves 12 cups store-bought turkey stock, chicken stock, or water Directions Place wings, onions, carrots, celery, vinegar, salt, peppercorns, thyme, and bay leaves in a large stockpot; add stock. Bring to a boil over medium-high; reduce heat to low, and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours. Strain and discard solids. Return strained broth to stockpot; simmer over medium-low heat until reduced to 8 cups, about 1 hour. (The broth should be golden brown and taste like turkey soup.) Transfer broth to a large bowl; place bowl on top of a separate large bowl filled with ice. Let stand, stirring occasionally, until broth cools to room temperature, about 30 minutes. Store broth covered in refrigerator up to 3 days, or divide broth into 2 (1-quart) containers, and freeze up to 3 months. Rate it Print