Turkey Stock

Name: Turkey Stock
Total time: 2700 s
Cuisine: American
Ingredients: 6 lb turkey parts, I use wings and legs; 2 large onions, peeled and halved; 4 celery stalks with leaves, cut into 1/2 inch pieces; 4 carrots, cut into 1/2 inch pieces; 6 whole garlic cloves; 10 whole blacke peppercorns or 1/2 teaspoon ground black pepper; 1/2 tsp dryed thyme leaves; 1 tsp hot sauce, such as Franks,red hot; 1 tsp seasoned rice vinegar; 8 cup sodium free chicken broth, or low sodium; salt and pepper for seasoning turkey

fenway @Fenway

I make this stock every year before Thanksgiving. It is the foundation for my turkey gravy, stuffing and turkey soup the next day. Any leftover makes for unbeatable pot pies. It is worth every minute it takes for the flavor boost to gravy, stuffing and soup!

Saved

Ingredients

45 mins

6 lbturkey parts, I use wings and legs
2large onions, peeled and halved
4celery stalks with leaves, cut into 1/2 inch pieces
4carrots, cut into 1/2 inch pieces
6whole garlic cloves
10whole blacke peppercorns or 1/2 teaspoon ground black pepper
1/2 tspdryed thyme leaves
1 tsphot sauce, such as Franks,red hot
1 tspseasoned rice vinegar
8 cupsodium free chicken broth, or low sodium
salt and pepper for seasoning turkey

Saved

Steps

45 mins

1

Spray a large roasting pan with non stick spray. Preheat oven to 450°F.
2

Season turkey pieces with salt and pepper. Place in prepared pan, in a single layer. Roast uncovered about 30 minutes until browned.
3

Place turkey in a very large stockpot. Add 2 cups of chicken broth to roasting pan and place on stovetop, heat to scrape up all brown bits in the pan. Add to the stock pot. Add vegetables, peppercorns, thyme, hot sauce, garlic, and vinegar to the stock pot.
4

Add remaining chicken broth.
5

Simmer, skimming off any foam that rises to the top for the first 30 minutes. Continue to simmer on a low simmer for 2 1/2 to 3 hours. Do not cover, you want the liquid to reduce some.
6

Strain out all solids into a clean pan.
7

Cool to room temperature, cover and chill overnight. A light colored fat layer will form on surface of stock. Remove it and discard. It will lift right off when cold.
8

The stock is now ready to use or freeze.
9

Note This stock is made without added salt except for seasoning the turkey on purpose. It can be used in any dish or soup and then salt to taste when using.

Saved

Cooksnaps

Saved

fenway @Fenway

on November 02, 2014 22:25

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.