sauce essentials: fresh turkey stock

Name: Sauce Essentials: Fresh Turkey Stock
Prep time: 2 h
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 4 - 5 pound(s) turkey wings, separated at the joint; 1 large yellow onion, roughly chopped; 1 large carrot, roughly chopped; 1 large celery stalk, roughly chopped; 6 sprig(s) italian flat-leaf parsley; 3 clove(s) garlic, roughly chopped; 2 medium bay leafs; 6 - 8 - black peppercorns; 1 teaspoon(s) salt, kosher variety

25 Pinches 15 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 28, 2017

One of the essential ingredients (or it should be) in your holiday planning is yummy, homemade turkey stock. You can use it in your casseroles, dressing, and the turkey gravy. But, do not reserve this stock for just the holidays. You can make it any time you feel the need for turkey. The good news is that it freezes quite well, so you might want to make a big batch. So, you ready… Let’s get into the kitchen.

Rate

prep time 2 Hr

cook time

method Slow Cooker Crock Pot

yield Several

Ingredients

PLAN/PURCHASE
4 - 5 pounds turkey wings, separated at the joint
1 large yellow onion, roughly chopped
1 large carrot, roughly chopped
1 large celery stalk, roughly chopped
6 sprigs italian flat-leaf parsley
3 cloves garlic, roughly chopped
2 medium bay leafs
6 - 8 - black peppercorns
1 teaspoon salt, kosher variety

How To Make sauce essentials: fresh turkey stock

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Place a rack in the middle position, and preheat the oven to 400f (205c).
Step 4

Place a wire rack onto a baking sheet with a raised lip, and add the turkey wings.
Step 5

Chef’s Note: If you can find a turkey neck, throw it in… the more the merrier.
Step 6

Add the baking sheet to the preheated oven, and bake for about 2 hours, or until the turkey legs are nice and brown.
Step 7

Chef’s Note: Turn the turkey legs over, halfway through the baking process.
Step 8

Place the turkey wings, and the other ingredients into the pressure cooker or the slow cooker.
Step 9

Add filtered water until all the ingredient are covered by 1 – 2 inches (2.5 – 5cm).
Step 10

Now, all we have to do is wait… Pressure cooker = 4 hours cooking time. Slow cooker (on low) = 30 hours cooking time.
Step 11

Chef’s Note: If you are working with a pressure cooker, you do not want the total volume of water to exceed 2/3rds the height of the pot.
Step 12

Chef’s Note: Although it takes a whole lot more time in the slow cooker, I prefer this method. The depth of flavor achieved by slow cooking the ingredients for 30 hours is mind-blowing.
Step 13

At the end of the cooking process, pass the stock through a fine-mesh strainer, and discard the solids.
Step 14

Allow to cool overnight in the fridge, and skim off any congealed fat on the surface.
Step 15

PLATE/PRESENT
Step 16

Use this stock to make yummy gravy, or in casserole dishes, or holiday dressing.
Step 17

Chef's Note: This is my go to stock for making Thanksgiving turkey gravy. I have it in a saucepan over medium heat, and when the turkey comes out of the oven, I add the pan drippings, and flour to make an awesome gravy. Enjoy.
Step 18

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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