Cookstr.com

Turkey Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Type of DishThanksgiving Leftovers, stock

Ingredients

  • Neck and giblets from 1 turkey
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small celery rib, chopped
  • 1 small carrot, chopped
  • 2 large turkey wings (about 1 pound each), chopped between the joints (optional)
  • 2 quarts canned low-sodium chicken broth
  • 4 parsley sprigs
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried peppercorns
  • 1 bay leaf

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Add the turkey neck and giblets and cook, turning occasionally, until well browned, about 10 minutes. Add the onion, celery, and carrot and cook, stirring occasionally, until the onion softens, about 5 minutes. If using the wings, add them to the pot at this point, but no need to brown them. Add the broth and enough cold water to cover the turkey parts by 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Simmer, uncovered, until the stock is full-flavored, about 3 hours. Strain through a wire sieve into a bowl. You should have about 2½ quarts broth; add more chicken broth or water, if necessary. Cool completely. Cover and refrigerate overnight.

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