thepioneerwoman
Turkey Stock
Aromatic, collagen-rich turkey stock is perfect for Thanksgiving gravy and stuffing. Get ahead of the holiday rush by making this recipe before the big day.
👥 2 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●pot
- ●stove
- ●bowl
- ●strainer
📝 Preparation Steps
1
Preheat oven to 450°F.
2
In a large roasting pan or sheet pan, place the turkey wings and necks. Drizzle with the oil and sprinkle with 1 teaspoon salt and ground black pepper. Roast the wings and necks until golden brown, flipping halfway through, for about ⏱️ 1 hour.
3
Remove the turkey pieces to a large stock pot and place the roasting pan on the stove. Pour 1 quart of water into the pan and heat over medium-high heat, scraping up any browned bits. Pour the water into the large stock pot with the turkey.
4
In the same pot, place the onions, carrots, celery, garlic, parsley, thyme, sage, bay leaves, peppercorns, and the remaining teaspoon of salt. Cover with water by 2 inches, then bring to boil over medium-high heat.
large onions, cut into wedges2carrots, scrubbed clean and cut into 2-inch pieces4bay leaves2
5
Reduce the heat to medium-low and simmer, uncovered, for 3 to ⏱️ 4 hours, skimming off any fat or impurities from the surface. The stock will reduce slightly and become concentrated; lower the heat if it is evaporating too rapidly.
6
Set a fine-mesh strainer over a large bowl. Strain the broth, discarding the bones and vegetables.
7
Divide the stock among jars or airtight containers; allow to cool completely. Cover and refrigerate for up to 1 week or freeze for up to 6 months.
Nutrition Facts
calories
2276 Calories
fat Content
134 g
fiber Content
13 g
sugar Content
14 g
sodium Content
3041 mg
protein Content
216 g
trans Fat Content
0 g
cholesterol Content
856 mg
carbohydrate Content
32 g
saturated Fat Content
34 g
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