roast turkey stock

Name: Roast Turkey Stock
Prep time: 30 min
Cook time: 3 h 30 min
Ingredients: 4 - 5 pound(s) turkey parts (wings, legs, necks...); 2 tablespoon(s) olive oil; 6 large cloves of garlic (smashed but left whole); 3 medium yellow onions, peeled and quartered; 2 - carrots, cut into thirds; 1/2 bunch(es) celery, cut into thirds; 1 teaspoon(s) kosher salt (optional); 2 tablespoon(s) whole black peppercorns; 6 sprig(s) fresh sage; 6 sprig(s) fresh thyme; 2 sprig(s) bay leaves; 1 large handful of flat leaf parsley

(1 RATING)

37 Pinches 1 Photo

Lindsey McCue

los angeles, CA

Updated on Nov 6, 2011

Perfect for Thanksgiving or Christmas! Much better than store bought... It's worth the effort! A good rich stock.

Rate

prep time 30 Min

cook time 3 Hr 30 Min

method ---

yield yields 8 cups

Ingredients

4 - 5 pounds turkey parts (wings, legs, necks...)
2 tablespoons olive oil
6 large cloves of garlic (smashed but left whole)
3 medium yellow onions, peeled and quartered
2 - carrots, cut into thirds
1/2 bunch celery, cut into thirds
1 teaspoon kosher salt (optional)
2 tablespoons whole black peppercorns
6 sprigs fresh sage
6 sprigs fresh thyme
2 sprigs bay leaves
1 large handful of flat leaf parsley

How To Make roast turkey stock

Step 1

Preheat oven to 400 degrees.

Step 2

Rub turkey parts with oil. Sprinkle with a little salt and pepper (optional). Place the turkey skin side down in a large roasting pan. Roast for 45 minutes.
Step 3

Remove turkey from pan, save, and set aside. Reduce heat to 350. Add the veggies and stir around in the juices. Put the turkey back in the pan, skin side up, on top of the vegetables. Roast for an additional 35 minutes.
Step 4

Remove from the oven and place on top of the stove on two burners. Add one gallon of water, the fresh herbs, 1 tsp. kosher salt (optional) and the peppercorns. Scrape up the browned bits on the bottom of the pan. Simmer uncovered on a low to med. simmer for 2 hours.
Step 5

Strain through a fine mesh strainer into a large bowl. Let cool to room temperature and skim fat off top. Cover and refrigerate overnight. The next day remove the rest of the separated fat off of the top. Refrigerate or freeze until ready for use.
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