Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

  • One 1-inch chunk fresh ginger, peeled and sliced
  • ¼ cup brandy
  • 2 ribs celery, scrubbed and coarsely chopped
  • 10 peppercorns
  • Turkey carcass from a 12- to 16-pound bird (plus bones and wings, if saved)
  • 1 large onion (unpeeled), halved
  • 2 Tbs. vegetable oil
  • + 3 more ingredients
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 1 large carrot, scrubbed and coarsely chopped

Position a rack in the middle of the oven and heat the oven to 425°F. Pour the vegetable oil into a large flameproof roasting pan. Break or chop the turkey carcass into 3 or 4 pieces and put it in the roasting pan, along with the onion, celery, and carrot. Roast for 30 minutes, stirring two or th...

View full recipe at Fine Cooking

Comments

Variations on Turkey Stock

  • Turkey Stock
    • 1 teaspoon(s) kosher salt
    • 7 pound(s) turkey parts
    • 1 large onion
    • 0.5 teaspoon(s) freshly ground pepper
    • 2 clove(s) garlic
    • 4 quart(s) water
    • +1 other ingredients
  • Turkey Stock
    • Bones from a cooked 12-pound turkey
    • 1 peeled carrot, cut in half crosswise
    • 1 celery stalk, cut in half crosswise
    • +5 other ingredients
  • Turkey Stock
    • 6 garlic cloves
    • 3/4 cup Madeira
    • 1 cup celery
    • Neck, heart, and gizzard reserved from 14-pound turkey
    • 3 tablespoons vegetable oil
    • 2 cups carrots
    • +3 other ingredients
  • Turkey Stock
    • 1 large carrot
    • 1 teaspoon(s) kosher salt
    • 7 pound(s) turkey parts
    • 2 clove(s) garlic
    • 4 quart(s) water
    • 1 large onion
    • 1 large celery rib
  • Turkey Stock
    • 16 cups water
    • 1 medium onion
    • 1 carrot
    • 1 celery stalk
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon whole black peppercorns
    • +3 other ingredients
  • Turkey Stock
    • 1 cup dry white wine
    • 1 carrot
    • 1 red onion
    • 1 bay leaf (not California)
    • 4 black peppercorns
    • Neck and giblets (excluding liver) from turkey
    • +3 other ingredients
  • Turkey Stock
    • 5 quarts water
    • 6 fresh parsley
    • 1 Turkish or 1/2 California bay leaf
    • 10 black peppercorns
    • 1 1/2 teaspoons salt
    • +4 other ingredients
  • Turkey Stock
    • 5 quarts water
    • 3 carrots
    • 6 fresh parsley stems
    • 6 pounds turkey parts such as wings, drumsticks, and/or thighs
    • 3 medium onions
    • +3 other ingredients
  • Turkey Stock
    • 2 fresh flat-leaf parsley sprigs
    • 2 cups chicken broth
    • 5 cups water
    • 2 fresh marjoram sprigs or 1/4 teaspoon dried
    • 1 Turkish bay leaf
    • +5 other ingredients
  • Turkey Stock
    • 2 carrots
    • 5 pounds turkey parts such as wings, drumsticks, and thighs
    • 8 black peppercorns
    • 17- by 14-inch flameproof roasting pan
    • 4 quarts water
    • +3 other ingredients
  • Turkey Stock
    • 1 medium onion
    • 1 celery stalk
    • 16 cups water
    • 2 tablespoons vegetable oil
    • 1/4 teaspoon whole black peppercorns
    • 1 large carrot
    • +2 other ingredients
  • Turkey Stock
    • 2 small onions
    • 2 celery stalks
    • Reserved neck, heart, and gizzard from turkey
    • 4 pounds turkey wings and necks
    • 2 carrots
    • 2 tablespoons olive oil


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