My F&W
quick save (...)

Turkey Stock

  • ACTIVE: 20 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: Makes about 3 quarts
  • MAKE-AHEAD
  1. 7 pounds turkey parts, such as wings, thighs and drumsticks
  2. 4 quarts water
  3. 1 large onion, thickly sliced
  4. 1 large carrot, thickly sliced
  5. 1 large celery rib, thickly sliced
  6. 2 garlic cloves, smashed
  7. 1 teaspoon kosher salt
  8. Freshly ground pepper
  1. Preheat the oven to 400 °. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned. Transfer the parts to a large stock pot.
  2. Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
  3. Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim off the fat before using or freezing.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.