Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

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

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


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