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Photos, Recipes & CookTales For Those Who Enjoy Cooking


A CookTale

All the bones and giblets (except the liver) taken from the Turkey and all the fresh vegetables and herbs were roasted in a 425 F oven for 40 minutes. when cool enough to handle they were added to a large sauce pan to simmer for 3 hours. After straining what remained was a rich Turkey Stock Ready to turn into a Turkey Gravy. Here is the procedure.


Turkey Bones & Giblets
2 Carrots
2 Celery stalks
2 Garlic Cloves
6 Thyme sprigs
3 cans of College Inn Turkey Broth
28 ounces of Water (more if required)
2 ounces of Veal Demi Glace (optional but important)
1 TB of Cornstarch+ 1/2 cup of water


1. Heat the oven to 425 F. Roast the bones & the vegetables on a baking sheet for 45 minutes. Remove & allow to cool.

2. In a large sauce pan add the roasted bones & vegetables. Add all of the liquids, enough to completely cover, bring to a boil. Skim the liquid until it’s clear & reduce to a simmer. It will take three hours to produce a rich Turkey stock. Be sure to watch it, if it reduces to rapidly add Broth or water.

3. Taste the broth, if it has reached a rich consistency, allow it to cool & strain away the bones, vegetables & herbs into an 8 quart measuring cup. The broth is now an enriched Turkey Stock.

4. Return the Turkey Stock to a clean sauce pan. Add the Cornstarch to the hot water & dissolve. Swirl the Cornstarch mixture into the Stock & heat until it’s thoroughly incorporated. Simmer until its thickened into a Turkey Gravy.

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