Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

8 bouillon cubes; 1 gallon stock (when reconstituted)

Turkey stock’s never around when you need it. Think about it: You’re figuring out the annual <a href="https://www.chefsteps.com/thanksgiving">Thanksgiving</a> dinner prep, you’re filling out spreadsheets, diagramming your oven Tetris strategy, and you’re thinking about gravy. All the recipes are calling for turkey stock but saying chicken stock is “fine.” Well, of course it’s fine! Who has turkey stock lying around before they <a href="https://www.chefsteps.com/guides-tools/turkey-butchery-how-to-separate-legs-crown">break down</a> and <a href="https://www.chefsteps.com/recipes/turkey-perfection-in-only-2-hours">cook a turkey</a>?Well, now you do, that’s who. Or, you can! We’ve rustled up a concentrated turkey stock using our <a href="https://www.chefsteps.com/bouillon">bouillon cube method</a> for all your Turkey Day needs. No need to follow those directions to stick a turkey neck in some boxed stock the day before the big day; just make these bouillon cubes days, weeks, or months in advance.The process is identical to the one we use in our <a href="https://www.chefsteps.com/recipes/beef-bouillon-cubes">beef</a>, <a href="https://www.chefsteps.com/recipes/pork-bouillon-cubes">pork</a>, and <a href="https://www.chefsteps.com/recipes/chicken-bouillon-cubes">chicken</a> bouillon cubes: Brown ground turkey meat (preferably dark meat, which is more flavorful) thoroughly, add water to scrape up the fond and all those bits of delicious <a href="https://www.chefsteps.com/guides-tools/mastering-the-maillard-reaction">Maillard browning</a> along with some aromatics, pressure cook the whole thing, strain it, fortify it with gelatin, season it with salt and MSG, reduce it until it’s syrupy, and freeze it into perfectly portioned ice cubes. That’s it! Your <a href="https://www.chefsteps.com/recipes/instant-turkey-gravy">turkey gravy</a> is basically already done, your Thanksgiving is partially prepped. And don’t just limit yourself to Thanksgiving Day fare! Ever had turkey ramen? No? Make it in an <a href="https://www.chefsteps.com/recipes/ultimate-instant-ramen">instant</a> by swapping a turkey bouillon cube in for pork. Or use half a cube to give your country gravy an umami boost for a killer <a href="https://www.chefsteps.com/recipes/crispy-and-juicy-chicken-fried-turkey">chicken-fried turkey dinner</a>. With these bouillon cubes, you can finally always have turkey stock around for whenever you need it.

Ultimate Turkey Bouillon Cubes