Can you use chicken stock with turkey?

Pour chicken broth into the bottom of the baking dish. Bake turkey at 350 degrees for 20 minutes per pound. Add 2 cups more of the chicken broth, 1 cup at a time, every 45 minutes during the bake time. After that, baste the turkey every 30 minutes until the turkey is done.

Do you use chicken broth or stock for gravy?

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results. Canned broth can be simmered to reduce it and strengthen the flavor, if you think it’s a bit too weak for your purposes.

Is chicken stock or broth better for turkey?

Yes, there is! Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

How do you make Turkey stock?

Instructions Fill the stockpot. Place the turkey, onions, celery, and carrots in a large stockpot. Bring to a boil. Bring to a boil over medium-high heat. Simmer about 3 hours. Once boiling, reduce the heat to maintain a simmer. Strain. Set a fine-mesh strainer over a large bowl. Cool and store the stock.

How do you make gravy out of Turkey?

Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes. Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency,…

What are some recipes for Turkey Gravy?

1. Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes. 2. Gradually whisk in turkey drippings or stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.

What is turkey gravy made of?

Traditional turkey gravy is a combination of fat (from the roasted turkey pan drippings) mixed with a stock (vegetable, chicken or turkey) and a roux (white flour or cornstarch mixed with fat or water to thicken the gravy). So, how can we turn this fat bomb into something…