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Boost any store-bought stuff with these aromatic additions from chef Richard Blais.

If necessary, Richard says to supplement turkey parts with chicken parts.

RELATED: Chef Richard Blais’ Top Tips For Perfect Gravy


  • Neck and 2 joints from each wing of your turkey
  • 3 quarts best-quality turkey or chicken stock
  • ½ cup carrots, diced
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 6 cloves garlic
  • 1 quart water
  • 3 to 4 sprigs sage
  • 3 to 4 springs sage


Serves: Makes 2 to 3 quarts


Preheat oven to 400˚F. Place turkey parts on a foil-lined baking sheet and season with salt. Roast until golden brown, about 45 minutes.

Transfer roasted turkey parts to a large pot filled with 1 quart water, the turkey stock, vegetables and herbs. Simmer while your turkey roasts. Strain before using.