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Food + Cooking

Taking Stock


I have just finished making stock for my 2006 Thanksgiving from one of Gourmet’s 2007 turkeys. Weird, huh? But that’s the kind of time travel that happens when you have access to test kitchens, where recipes are often developed far in advance of an issue. I need only a tasting spoon, not a crystal ball, to tell you that Gourmet’s 2007 turkey will make a wonderful base for gravy and/or soup. Better yet, you don’t have to wait until next year. Organization never has been my strong suit, but I’m a fanatic about having more than enough turkey stock for gravy. And as any cook knows, you can never get started on Thanksgiving dinner too early.