Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

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

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
    • 2 clove(s) garlic
    • 1 large carrot
    • 1 large celery rib
    • 7 pound(s) turkey parts
    • 1 large onion
    • 1 teaspoon(s) kosher salt
    • 4 quart(s) water
  • Turkey Stock
    • 1 peeled carrot, cut in half crosswise
    • 4 parsley sprigs
    • 1 celery stalk, cut in half crosswise
    • 4 quarts cold water
    • +4 other ingredients
  • Turkey Stock
    • Neck, heart, and gizzard reserved from 14-pound turkey
    • 7 cups low-salt chicken broth
    • 1 cup celery
    • 4 fresh thyme sprigs
    • 2 cups carrots
    • +4 other ingredients
  • Turkey Stock
    • 1 teaspoon(s) kosher salt
    • 1 large onion
    • 4 quart(s) water
    • 7 pound(s) turkey parts
    • 1 large carrot
    • Freshly ground pepper
    • 1 large celery rib
  • Turkey Stock
    • 2 fresh parsley sprigs
    • 1 medium onion
    • 1 carrot
    • 16 cups water
    • 3 pounds turkey wings
    • 1/2 teaspoon dried thyme
    • 1 celery stalk
    • +2 other ingredients
  • Turkey Stock
    • Neck and giblets (excluding liver) from turkey
    • 1 red onion
    • 1 cup dry white wine
    • 1 celery rib
    • 1 tablespoon vegetable oil
    • 1 cup chicken broth
    • +3 other ingredients
  • Turkey Stock
    • 3 carrots
    • 1 Turkish or 1/2 California bay leaf
    • 10 black peppercorns
    • 5 quarts water
    • 3 medium yellow onions
    • +4 other ingredients
  • Turkey Stock
    • 6 pounds turkey parts such as wings, drumsticks, and/or thighs
    • 3 medium onions
    • 1 Turkish or 1/2 California bay leaf
    • 10 whole black peppercorns
    • +4 other ingredients
  • Turkey Stock
    • Neck and giblets (excluding liver) from turkey
    • 1 onion
    • 1 3-inch piece celery
    • 2 fresh flat-leaf parsley sprigs
    • +6 other ingredients
  • Turkey Stock
    • 2 carrots
    • 2 celery ribs
    • 5 pounds turkey parts such as wings, drumsticks, and thighs
    • 17- by 14-inch flameproof roasting pan
    • 4 quarts water
    • +3 other ingredients
  • Turkey Stock
    • 1/2 teaspoon dried thyme
    • 1 celery stalk
    • 3 pounds turkey wings, Neck, heart and gizzard reserved from 18- to 20-pound turkey
    • +5 other ingredients
  • Turkey Stock
    • Reserved neck, heart, and gizzard from turkey
    • 2 celery stalks
    • 2 tablespoons olive oil
    • 4 pounds turkey wings and necks
    • 2 carrots
    • 2 small onions


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