Roasted Turkey Stock
For a dark-in-color, richer-in-flavor turkey stock, roast the carcass. Chances are, most of the ingredients remain from creating that big delicious meal, and this is the perfect way to repurpose them. Roasting the bones helps to draw out the gelatinous marrow that creates this marvelously rich, dark and flavorful stock.
Equipment
- roasting pan
- 8 to 12 quart stock pot
- Storage containers
Ingredients
- 1 leftover carcass from a 10 lb. or more roasted turkey including neck, wing and leg bones
- 3 onions quartered and layers loosely separated
- 3 large carrots peeled and cut into chunks
- 4 large celery ribs cut into chunks
- 1-½ cups white wine
- 3 garlic cloves peeled and coarsely chopped
- 5 sprigs fresh thyme
- 3 tablespoons chopped fresh sage
- 3 bay leaves
- 2 teaspoons black peppercorns
- 1 teaspoons kosher salt or more to taste
Instructions
- Preheat oven to 450°F.
- Using a knife, cooking sheers or your hands, cut the turkey carcass into large pieces. Place in a single layer in a roast pan. Roast until browned, about 25 minutes, turning once half-way through.
- Remove from oven and transfer pieces to a large (8 or 12 quart) stockpot.
- Put the onions, carrots and celery in the roasting pan and return the pan to the oven and cook until the vegetables are starting to brown around the edges, about 25 minutes.
- Remove pan from oven and place it over medium heat on a stove top. Add white wine and cook, stirring up browned bits, until the wine is reduced and thickened, about 5 minutes. Add the contents to the stockpot.
- Add garlic, thyme, sage, bay leaves and peppercorns to the stockpot.
- Add 6 quarts of water and salt to the stockpot and return to the stovetop and cook over medium-high heat until the mixture comes to a boil. Immediately reduce heat to low and simmer for 3 hours. Periodically skim any foam floating on top. Taste for salt and add more if desired.
- Strain stock through a strainer into a large container/containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.