Turkey Stock! Here’s a way to make your Thanksgiving dishes go from ordinary to extraordinary, and I can’t think of a healing art that I enjoy more than the sacred act of making stock. There are so many ways to make this, so grab your favorite recipe or use this one, which I discovered in the November 2012 Bon Appetit Magazine. I absolutely adore this recipe and use it again and again. Use it for your stuffing, gravy, and day-after turkey soup. By the way, save your carcass from Thanksgiving Day. This magic elixir is going to elevate your Thanksgiving dishes into over the top deliciousness. I make this once a year and freeze additional quarts to enjoy throughout the winter. If you haven’t tried my recipe, it’s a must.
I have a philosophy that it takes just as much time to double it as it does to not. It would be my personal recommendation to double the below recipe.
- 3 1/2 lbs turkey wings
- 1 turkey neck
- 1 large onions, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 4 whole sprigs of parsley
- 4 whole sprigs of thyme
- 6 whole peppercorns
- 1 bay leave
- 12 cups of water, separated into 10 cups and 2 cups
Preheat oven to 450 F. Place the turkey wings and turkey neck in a rimmed roasting pan. Place the pan in the oven and roast the turkeys until golden brown all over, about 45 – 60 minutes. All ovens are different, so the cooking time may vary. You just want to be sure that all sides of the turkey pieces are golden brown. While they’re cooking, check every 25 or 30 minutes and flip, roasting till everything is nice and brown.
Meanwhile, in a large stock pot, bring 10 cups of water to a boil. Then, once the turkey is done, remove from the oven, rip the wings apart, and place all turkey pieces and the chopped vegetables into the stock pot. Clean the grease out of the pan. Then pour the remaining two cups of water into the pan, scraping up any brown bits with a wooden spoon. Pour this liquid from the pans into the stock pot. Reduce heat to low and simmer gently for about 4 hours, or until the stock reduces by at least 1/3. Tip – be mindful that you are simmering slowly, as opposed to boiling. If you find it’s reducing too quickly, then turn down the heat and reduce slower.
Begin to empty everything out of the pot. Large pieces with good meat, stick in one bowl for later and everything else that isn’t stock, you’ll put in a strainer inside of a bowl that will be tossed. You should have 6 cups. If you have more than 6 cups, simmer on medium heat until reduced to 6 cups. Pour stock into airtight containers and chill.