A must for Thanksgiving! I have been making 2 batches every year since the recipe first appeared. I cook the stock about 2 weeks ahead of time and freeze it in 5 cup quantities. I use it for 'Make-Ahead Gravy' (CL recipe). I make 2 batches of the gravy, which have the guests raving! I also use 4 cups for the 'Sausage, Apricot and Sage Stuffing' (CL), and pour 1 1/2 cups in the bottom of the turkey roasting pan, instead of chicken broth. Tip: If turkey wings are not available, use 'wing drummettes' (the drumstick part of the wings). Place only 3 wings in a jelly roll pan for wings to brown properly. (6 wings make 3 pounds, so use 2 pans.) Line pan with non-stick foil. When wings are done, tear out the spots where the drippings turned to charcoal (powdery black & bitter). There are usually a few spots like this. Dissolve all the rest of the drippings carefully, using boiling water and a wooden spoon. Also snip off tips of wings with kitchen scissors if they turned to charcoal.
Roasted Turkey Stock
Roasted wings deepen the stock's flavor and color. As with any stock, cook at a very low simmer. Refrigerate for up to three days, or freeze up to three months. Use this stock for Make-Ahead Gravy.
Yield: 12 cups (serving size: 2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 24
- Calories from fat: 79%
- Fat: 2.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.6g
- Protein: 0.9g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Cholesterol: 3mg
- Iron: 0.2mg
- Sodium: 4mg
- Calcium: 4mg
Ingredients
- 3 pounds turkey wings
- 1 gallon water, divided
- 2 teaspoons canola oil
- 2 cups chopped onion (about 1 medium)
- 1/2 cup chopped carrot (about 1 medium)
- 1/2 cup chopped celery (about 1 stalk)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon dried thyme
- 4 parsley sprigs
- 1 bay leaf
Preparation
- Preheat oven to 450°.
- Place wings in a single layer on a jelly-roll pan. Bake at 450° for 1 hour or until browned. Remove wings from pan. Place pan over medium-high heat; stir in 1 cup water, scraping pan to loosen browned bits. Remove from heat.
- Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Strain through a sieve over a bowl; discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
Roasted Turkey Stock Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Cooking Light
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