Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

  • 1 large carrot, scrubbed and coarsely chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 Tbs. vegetable oil
  • 1 large onion (unpeeled), halved
  • 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
    • 4 parsley sprigs
    • 1 bay leaf
    • 4 thyme sprigs
    • 1/8 teaspoon black peppercorns
    • 4 quarts cold water
    • 1/2 medium onion, peeled and quartered
    • +2 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
    • 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
    • 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 celery rib
    • 1 tablespoon vegetable oil
    • 1 cup chicken broth
    • 3 1/2 cups water
    • 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
    • 3 carrots
    • +3 other ingredients
  • Turkey Stock
    • 1 Turkish or 1/2 California bay leaf
    • 1 1/2 teaspoons salt
    • 3 celery ribs
    • 10 whole black peppercorns
    • 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
    • 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 medium onion
    • 1 celery stalk
    • 16 cups water
    • 1 large carrot
    • 1/2 teaspoon dried thyme
    • 2 tablespoons vegetable oil
    • +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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