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


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