For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).
This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.
Recipe from Cuisine at Home.
- 2 Tbs. canola oil
- Reserved turkey giblets (excluding the liver), neck, backbone, and ribs from a spatchcocked turkey
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1 small onion, chopped
- 1 tsp. black peppercorns
- 1/2 cup dry white wine
- 8 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 dried bay leaves
Heat a stockpot over high heat; add oil. Sear turkey giblets, neck, backbone, and ribs until brown, 10 to 12 minutes; transfer to a plate.
Reduce heat to medium-high. Stir in celery, carrot, onion, and peppercorns; cook until onion begins to brown, 5 minutes.
Deglaze pot with wine, scraping up any brown bits; reduce until nearly evaporated. Stir in broth, thyme, parsley, bay leaves, and reserved turkey parts. Bring stock to a boil, then reduce heat to medium-low, and simmer 1 hour. Strain stock, discarding solids; chill until ready to use.