Best Golden Turkey Stock Recipes

Golden Turkey Stock image

Provided by Rick Rodgers

Yield Makes about 7 cups

Number Of Ingredients 8

4 1/2 pounds turkey wings, cut in half
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
6 fresh Italian parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns

Steps:

Preheat oven to 400°F. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total.
Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.
Bring water to boil. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.

GOLDEN TURKEY STOCK image

Yield 7 cups

Number Of Ingredients 7

4 1/2 pounds turkey wings, cut in half
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns

Steps:

Preheat oven to 400 degrees. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total. Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Saute over medium high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch. Bring water to boil. Reduce heat to medium low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. Do ahead: Can be made 3 days ahead. Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.