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.

This recipe goes with Provençal Turkey Breast with Jus, Turkey with Sausage, Apricot, and Sage Stuffing, Make-Ahead Gravy

Yield: 12 cups (serving size: 2 cups)
Recipe from Cooking Light

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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

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
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