Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

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

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
    • 0.5 teaspoon(s) freshly ground pepper
    • 4 quart(s) water
    • 7 pound(s) turkey parts
  • 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
    • 3/4 cup Madeira
    • 7 cups low-salt chicken broth
    • 3 cups onions
    • 2 cups carrots
    • 2 small bay leaves
    • 4 fresh thyme sprigs
    • +3 other ingredients
  • Turkey Stock
    • 2 clove(s) garlic
    • 1 large celery rib
    • Freshly ground pepper
    • 1 large carrot
    • 7 pound(s) turkey parts
    • 4 quart(s) water
    • 1 teaspoon(s) kosher salt
  • Turkey Stock
    • 1/2 teaspoon dried thyme
    • 2 tablespoons vegetable oil
    • 1/4 teaspoon whole black peppercorns
    • 1 celery stalk
    • 1 medium onion
    • 16 cups water
    • 1 carrot
    • +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
    • 1 Turkish or 1/2 California bay leaf
    • 10 black peppercorns
    • 6 fresh parsley
    • 3 carrots
    • 6 pounds turkey parts such as wings, drumsticks, and thighs
    • +4 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
    • 5 cups water
    • 1 3-inch piece celery
    • 1 onion
    • Neck and giblets (excluding liver) from turkey
    • 2 fresh flat-leaf parsley sprigs
    • 2 whole cloves
    • +4 other ingredients
  • Turkey Stock
    • 2 carrots
    • 8 black peppercorns
    • 5 pounds turkey parts such as wings, drumsticks, and thighs
    • 5 parsley
    • 4 quarts water
    • +3 other ingredients
  • Turkey Stock
    • 1 celery stalk
    • 1 medium onion
    • 2 fresh parsley sprigs
    • 3 pounds turkey wings, Neck, heart and gizzard reserved from 18- to 20-pound turkey
    • +4 other ingredients
  • Turkey Stock
    • 2 tablespoons olive oil
    • 2 carrots
    • 4 pounds turkey wings and necks
    • Reserved neck, heart, and gizzard from turkey
    • 2 celery stalks
    • 2 small onions


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