Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

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

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
    • 7 pound(s) turkey parts
    • 1 teaspoon(s) kosher salt
    • 1 large onion
    • 4 quart(s) water
    • +1 other ingredients
  • Turkey Stock
    • 4 parsley sprigs
    • 4 quarts cold water
    • 1/8 teaspoon black peppercorns
    • 1 celery stalk, cut in half crosswise
    • Bones from a cooked 12-pound turkey
    • +3 other ingredients
  • Turkey Stock
    • 2 small bay leaves
    • 2 cups carrots
    • Neck, heart, and gizzard reserved from 14-pound turkey
    • 3 cups onions
    • 3 tablespoons vegetable oil
    • +4 other ingredients
  • Turkey Stock
    • 1 large onion
    • 7 pound(s) turkey parts
    • 1 large celery rib
    • 2 clove(s) garlic
    • 4 quart(s) water
    • Freshly ground pepper
    • 1 teaspoon(s) kosher salt
  • Turkey Stock
    • 2 fresh parsley sprigs
    • 2 tablespoons vegetable oil
    • 1 medium onion
    • 1 celery stalk
    • 1/2 teaspoon dried thyme
    • 3 pounds turkey wings
    • 16 cups water
    • +2 other ingredients
  • Turkey Stock
    • 1 carrot
    • 1 cup dry white wine
    • 4 black peppercorns
    • 1 red onion
    • Neck and giblets (excluding liver) from turkey
    • 3 1/2 cups water
    • +3 other ingredients
  • Turkey Stock
    • 3 carrots
    • 3 celery ribs
    • 3 medium yellow onions
    • 5 quarts water
    • 10 black peppercorns
    • 1 Turkish or 1/2 California bay leaf
    • +3 other ingredients
  • Turkey Stock
    • 10 whole black peppercorns
    • 3 carrots
    • 6 fresh parsley stems
    • 3 celery ribs
    • 1 Turkish or 1/2 California bay leaf
    • 3 medium onions
    • 5 quarts water
    • +1 other ingredients
  • Turkey Stock
    • 1 Turkish bay leaf
    • 2 cups chicken broth
    • 2 fresh marjoram sprigs or 1/4 teaspoon dried
    • 5 cups water
    • 5 whole black peppercorns
    • +5 other ingredients
  • Turkey Stock
    • 2 celery ribs
    • 2 medium yellow onions
    • 8 black peppercorns
    • 17- by 14-inch flameproof roasting pan
    • +4 other ingredients
  • Turkey Stock
    • 3 pounds turkey wings, Neck, heart and gizzard reserved from 18- to 20-pound turkey
    • 2 fresh parsley sprigs
    • 1 large carrot
    • 1 celery stalk
    • +4 other ingredients
  • Turkey Stock
    • Reserved neck, heart, and gizzard from turkey
    • 4 pounds turkey wings and necks
    • 2 tablespoons olive oil
    • 2 small onions
    • 2 carrots
    • 2 celery stalks


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