Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

  • 2 Tbs. vegetable oil
  • One 1-inch chunk fresh ginger, peeled and sliced
  • ¼ cup brandy
  • 1 large onion (unpeeled), halved
  • Turkey carcass from a 12- to 16-pound bird (plus bones and wings, if saved)
  • 1 sprig fresh thyme
  • 1 large carrot, scrubbed and coarsely chopped
  • + 3 more ingredients
    • 2 ribs celery, scrubbed and coarsely chopped
    • 10 peppercorns
    • 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
    • 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
    • 1 cup celery
    • 4 fresh thyme sprigs
    • 3 tablespoons vegetable oil
    • 3 cups onions
    • 2 cups carrots
    • 3/4 cup Madeira
    • 7 cups low-salt chicken broth
    • +2 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
    • 1 medium onion
    • 1 celery stalk
    • 1 carrot
    • 16 cups water
    • 3 pounds turkey wings
    • Turkey neck and giblets from 16-pound turkey
    • 1/2 teaspoon dried thyme
    • +2 other ingredients
  • Turkey Stock
    • Neck and giblets (excluding liver) from turkey
    • 1 cup dry white wine
    • 1 celery rib
    • 1 tablespoon vegetable oil
    • 1 cup chicken broth
    • 1 carrot
    • +3 other ingredients
  • Turkey Stock
    • 3 celery ribs
    • 3 carrots
    • 1 Turkish or 1/2 California bay leaf
    • 10 black peppercorns
    • 5 quarts water
    • 3 medium yellow onions
    • +3 other ingredients
  • Turkey Stock
    • 3 medium onions
    • 3 celery ribs
    • 6 fresh parsley stems
    • 10 whole black peppercorns
    • 3 carrots
    • 5 quarts water
    • 1 1/2 teaspoons salt
    • +1 other ingredients
  • Turkey Stock
    • Neck and giblets (excluding liver) from turkey
    • 5 whole black peppercorns
    • 1 Turkish bay leaf
    • 2 fresh thyme sprigs or 1/4 teaspoon dried
    • +6 other ingredients
  • Turkey Stock
    • 2 carrots
    • 8 black peppercorns
    • 5 parsley
    • 4 quarts water
    • 17- by 14-inch flameproof roasting pan
    • 2 medium yellow onions
    • +2 other ingredients
  • Turkey Stock
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon dried thyme
    • 16 cups water
    • 1 large carrot
    • 1 celery stalk
    • 1 medium onion
    • 2 fresh parsley sprigs
    • +1 other ingredients
  • Turkey Stock
    • 2 tablespoons olive oil
    • 4 pounds turkey wings and necks
    • Reserved neck, heart, and gizzard from turkey
    • 2 celery stalks
    • 2 carrots
    • 2 small onions


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