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Epicurious

Turkey Stock

4.3

(5)

Ask your butcher to cut up the wings for you.

Recipe information

  • Yield

    Makes about 8 cups

Ingredients

3 pounds turkey wings, cut into 2-inch pieces
Turkey neck and giblets from 16-pound turkey
2 tablespoons vegetable oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
16 cups (about) cold water
2 fresh parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns

Preparation

  1. Step 1

    Pat wings, neck and giblets dry with paper towels. Heat oil in heavy large pot over medium-high heat. Working in batches, add turkey parts to pot and sauté until brown on all sides, about 10 minutes. Using slotted spoon, transfer turkey parts to large bowl.

    Step 2

    Add onion, carrot and celery to same pot. Sauté until onion is tender, about 2 minutes. Return turkey parts to pot. Add enough cold water to cover mixture by 2 inches. Bring liquid to boil. Skim off foam. Add parsley, thyme and peppercorns. Reduce heat to medium. Simmer until liquid is reduced by half, stirring occasionally, about 2 1/2 hours.

    Step 3

    Strain stock into large bowl. Let stand 5 minutes. Spoon fat off top of stock. (Can be prepared 5 days ahead. Cool slightly. Cover and refrigerate.)

TagsStockTurkeyPoultryDairy FreeGluten FreeNut FreeKetoSimmerBon Appétit
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