Turkey Stock

Turkey Stock
Photo by Scott Phillips

Ingredients

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

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
    • 0.5 teaspoon(s) freshly ground pepper
    • 4 quart(s) water
    • 1 teaspoon(s) kosher salt
    • 1 large onion
    • 7 pound(s) turkey parts
    • 1 large celery rib
    • +1 other ingredients
  • Turkey Stock
    • 1/2 medium onion, peeled and quartered
    • 4 thyme sprigs
    • 1/8 teaspoon black peppercorns
    • Bones from a cooked 12-pound turkey
    • 1 bay leaf
    • +3 other ingredients
  • Turkey Stock
    • 3/4 cup Madeira
    • 3 cups onions
    • 3 tablespoons vegetable oil
    • 6 garlic cloves
    • 2 small bay leaves
    • 2 cups carrots
    • 4 fresh thyme sprigs
    • 1 cup celery
    • +1 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 large onion
  • Turkey Stock
    • 1/4 teaspoon whole black peppercorns
    • 2 tablespoons vegetable oil
    • Turkey neck and giblets from 16-pound turkey
    • 1 celery stalk
    • +5 other ingredients
  • Turkey Stock
    • 3 1/2 cups water
    • 4 black peppercorns
    • 1 bay leaf (not California)
    • 1 carrot
    • 1 cup chicken broth
    • 1 tablespoon vegetable oil
    • 1 celery rib
    • +2 other ingredients
  • Turkey Stock
    • 3 celery ribs
    • 1 17- by 14-inch flameproof roasting pan
    • 1 1/2 teaspoons salt
    • 6 fresh parsley
    • +5 other ingredients
  • Turkey Stock
    • 5 quarts water
    • 3 celery ribs
    • 1 1/2 teaspoons salt
    • 3 carrots
    • 6 fresh parsley stems
    • 3 medium onions
    • 10 whole black peppercorns
    • +1 other ingredients
  • Turkey Stock
    • 1 Turkish bay leaf
    • 2 cups chicken broth
    • 2 fresh marjoram sprigs or 1/4 teaspoon dried
    • 2 whole cloves
    • 5 cups water
    • 5 whole black peppercorns
    • +4 other ingredients
  • Turkey Stock
    • 2 medium yellow onions
    • 1 Turkish bay leaf or 1/2 California
    • 8 black peppercorns
    • 5 parsley
    • 4 quarts water
    • 17- by 14-inch flameproof roasting pan
    • +2 other ingredients
  • Turkey Stock
    • 1/4 teaspoon whole black peppercorns
    • 2 fresh parsley sprigs
    • 1 medium onion
    • 1 large carrot
    • 16 cups water
    • 2 tablespoons vegetable oil
    • +2 other ingredients
  • Turkey Stock
    • 2 small onions
    • 2 carrots
    • 4 pounds turkey wings and necks
    • 2 tablespoons olive oil
    • 2 celery stalks
    • Reserved neck, heart, and gizzard from turkey


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