Roasted Turkey Stock

3 Reviews
ADD YOUR REVIEW
Yield
12 cups (serving size: 2 cups)
By Rick Rodgers
November 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 24
  • Caloriesfromfat 79%
  • Fat 2.1g
  • Satfat 0.3g
  • Monofat 1.1g
  • Polyfat 0.6g
  • Protein 0.9g
  • Carbohydrate 0.4g
  • Fiber 0.1g
  • Cholesterol 3mg
  • Iron 0.2mg
  • Sodium 4mg
  • Calcium 4mg

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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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Ratings & Reviews

Halena's Review

dianebley
November 25, 2011
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.

Jfonzi's Review

Jfonzi
November 28, 2014
So easy to make and so good ! I never would have believed you could make gravy ahead but it was delicious !

AliceinAtlanta's Review

Halena
November 21, 2013
N/A