Serious Turkey Stock
- Total Time
- 2 hours, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2turkey drumsticks
- 2turkey wings
- 2large Spanish onions, peeled and cut in half
- 2large carrots, peeled and cut in large pieces
- 2ribs celery, cut into large pieces
- 2bay leaves
- 3sprigs fresh thyme
- 1tablespoon freshly ground black pepper
Nutritional analysis per serving (1 servings)
69 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400. Place turkey parts in a large pan and cook in the oven until they are golden, with the skin beginning to separate from the end of the drumsticks, approximately 30 minutes.
- Step 2
Transfer turkey parts and all fat and juices to a large stockpot. Cover turkey with water and place pot over high heat and bring water to a boil, then reduce heat, cover and simmer for as long as you can manage, even overnight.
- Step 3
Add vegetables, bay leaves, thyme and pepper and continue to cook another hour, then strain stock into a clean container. Cover and refrigerate. When cool, pull off the layer of fat on top and discard. Reheat for use.
Private Notes
Comments
Don't listen to the part about discarding the layer of fat after refrigeration--you can save that fat and use it in roux for gravy! No need for butter. I freeze my fat layer every time. Much more flavor.
Turkey necks work well also.
Pour the stock into clean old- fashioned ice cube trays and freeze. When fully frozen, pop the stock cubes from the trays
into a plastic freezer bag and access small quantities of your beautiful stock as needed.
This broth recipe for made delicious gravy!
One tablespoon of ground pepper, beware! Way too much. Add one teaspoon at a time and allow to penetrate the stock, then taste. If you need more, add more. Sadly, my six hour broth can’t be enjoyed. It’s too peppery. (And I love pepper by the way).
make it in a crock pot rather than on the stove so it can run all night.