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Turkey-Saffron Stock

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 30 mins
Total time 8 hrs, 15 mins
Yield Serves 20 (serving size: 1/2 cup)
This flavorful stock is used in the three dishes that make up a traditional Alicante turkey feast. You can freeze extra stock for up to three months. 


  • 15 cups water
  • 3 pounds turkey necks, backs, or wings
  • 8 ounces lean salt pork
  • 1 tablespoon water
  • 1/4 teaspoon powdered saffron

Nutrition Information

  • calories 17
  • fat 1.2 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 1.5 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.1 mg
  • sodium 21 mg
  • calcium 1 mg

How to Make It

  1. Combine first 3 ingredients in an 8-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk. Stir saffron mixture into stock. Cool stock to room temperature; cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.