Roasted turkey stock recipe
Looking for a rich turkey stock recipe? This guide transforms simple ingredients into liquid gold. Perfect for holidays. Click to view the recipe! (145 characters)
Servings 12 cups
Calories 40kcal
Ingredients
- 4-5 lbs turkey wings chicken wings can be substituted
- 1 turkey neck optional
- 2 tablespoons olive oil
- 2 large onions unpeeled and quartered
- 3 large carrots roughly chopped
- 3 stalks celery roughly chopped
- 1 bunch fresh thyme
- 1 bunch fresh flat-leaf parsley
- 1 tablespoon whole black peppercorns
- 1 tablespoon kosher salt
- 4 to 6 quarts cold water
Instructions
- Preheat your oven to 400°F (200°C). Arrange the turkey wings and neck on a large rimmed baking sheet and drizzle with olive oil.
- Roast for 45 to 60 minutes, turning once, until the turkey is deeply golden brown. This step is crucial for rich flavor and color.
- Transfer the roasted turkey parts into a large stock pot or Dutch oven.
- Pour a cup of water onto the hot baking sheet and scrape up the browned bits (fond) using a wooden spoon. Pour this flavorful liquid into the pot.
- Add the onions, carrots, celery, thyme, parsley, peppercorns, and kosher salt to the pot.
- Pour in enough cold water to cover the ingredients by about an inch.
- Bring the pot to a boil over high heat, then immediately reduce to a low simmer.
- Simmer uncovered for 2.5 to 3 hours. Occasionally skim off any foam or impurities that rise to the surface.
- Remove from heat. Carefully strain the liquid through a fine-mesh sieve (lined with cheesecloth if desired) into heat-proof containers. Discard the solids.
- Allow the stock to cool completely before refrigerating. Use within 3-4 days or freeze for later use.
Notes
Serving Size: 1 cup | Calories: 40 | Total Fat: 1.5g | Sodium: 350mg | Total Carbohydrates: 2g | Protein: 5g