Best Roasted Turkey Stock Recipes

ROASTED TURKEY STOCK

Steps:

• Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
• Remove from oven and transfer pieces to a stockpot.
• Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
• Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
• Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
• Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
• Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
• Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

ROASTED TURKEY STOCK

Steps:

• 1. Preheat oven to 425. Pick the meat from the bones and break the carcass apart. Place the picked over carcass into a deep roasting pan being careful not to over crowd. Place in oven and cook for 1 - 2 hours or until golden brown. If there is any grease in the roasting pan discard that before proceeding.
• 2. Cut the onion in half and place in the bottom of a large pot or dutch oven. Scrub the carrot and celery then cut in them in half and add to the onion. If you are adding salt, pepper or herbs to your stock now is the time to add them. Remove roasted material from the roasting pan and place on top of the vegies. Add enough water to just barely cover the contents of the pot.
• 3. Take 1/2 cup of water, broth or wine and put into the roasting pan. De-glaze the roasting pan then transfer that liquid and those tasty bits into the large pot. Bring to a boil then drop the heat to a low simmer. Cover and simmer for 3-4 hours. Remove lid and simmer for another hour then remove from heat. Remove the bones and vegies from the stock and discard. Allow the stock to cool slightly then pour it through a fine mesh strainer to remove any particles.
• 4. Use your stock for a delicious soup base or a wonderful start to some very tasty gravy. Freeze in small quantities - you can even freeze some in ice cube form for those times when you only need a little.

ROASTED TURKEY STOCK

Steps:

• 1. Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes. 2. Remove from oven and transfer pieces to a stockpot. 3. Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan. 4. Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes. 5. Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes. 6. Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil. 7. Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed. 8. Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.