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[quote=Anonymous]-Roast first -Dont use added salt stock, it can end up really really salty because it reduces -Throw in some garlic, peppercorns, bay leaf, veggie scraps -Pressure cooker is amazing (I dont have an instant pot like pp but an old fashioned pressure cooker and love it) Personally I'd save doing this until after the turkey is carved and make a GIANT pot of stock with the carcass. I get the concept of why you want to do make ahead gravy, but fresh gravy with drippings is like, 5-10m so I'd still recommend that. Either way, I love homemade turkey stock! [/quote]
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