Best Brown Turkey Stock Recipes

BROWN TURKEY STOCK

Steps:

• Preheat oven to 425 degrees. Place turkey parts in a large, heavy roasting pan (do not crowd); season with salt. Roast, stirring occasionally (pour off accumulated fat after about an hour), until very well browned, about 2 hours total.
• Transfer turkey parts to an 8- to 10-quart stockpot. Pour off fat from roasting pan; discard. Place pan over medium-high heat. Add wine; bring to a boil. Deglaze pan, scraping up browned bits from the bottom with a wooden spoon.
• Transfer deglazing liquid to pot, add remaining ingredients. Add enough water to cover ingredients by 2 inches (about 4 quarts). Simmer 3 hours over low heat. Let cool slightly, then skim fat from the surface. Pour stock through a large sieve set over a heatproof bowl; discard solids. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.

BROWN TURKEY STOCK

Steps:

• If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (There is no need to crack bones if using drumsticks or thighs.)
• Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking. While oil is heating, pat turkey parts dry. Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl. Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey. Cook celery and carrots, stirring occasionally, until golden, about 3 minutes. Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours.
• Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
• If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold). If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy. Reheat stock before making gravy .

BROWN TURKEY STOCK

Steps:

• Heat oven to 450°F with rack in lower third. Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour. Transfer turkey and vegetables with a slotted spoon to a 5- to 6-quart heavy pot.
• Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
• Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.
• Reduce heat and cook at a slow simmer, checking occasionally and skimming any froth, 2 hours.
• Strain stock through a fine-mesh sieve into a bowl, discarding solids. Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce. If there is less, add water to make it 6 cups. If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat.

BROWN TURKEY STOCK (FOR DOUBLE STUFFED TURKEY RECIPE)

Steps:

• Heat oil in large saucepan over medium high heat. Add turkey neck, heart and gizzard. Stir in onion,carrot, celery and turnip and saute until well browned. Blend in tomatoes, chicken broth or stock, white wine, parsley, salt and bouquet garni. simmer, uncovered, about 1 1/2 hours. Cover partially and cook another 1 1/2 hours. Strain into large saucepan, pressing vegetables with back of spoon to extract as much liquid as possible..