Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

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

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