Homemade Turkey Stock 101
- 3 pounds turkey wings
- 2 tablespoons vegetable oil
- Turkey neck and giblets (liver reserved, if desired)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium celery rib with leaves, chopped
- 6 parsley sprigs
- ½ teaspoon dried thyme
- ¼ teaspoon whole black peppercorns
- 1 dried bay leaf
Instructions:
This luscious stock is one of the secrets to a moist, beautifully colored roast bird with wonderful gravy, as shown in Perfect Roast Turkey with Best-Ever Gravy.
- Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
- In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer the turkey to a plate. Add the onion, carrot, and celery to the pot, and cook, stirring often, until softened, about 6 minutes.
- Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bare simmer for at least 2 and up to 12 hours. As needed, add more water to the pot to keep the bones covered.
- Strain the stock through a colander into a large bowl. Let stand for 5 minutes and skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled completely, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)