The tricks to making the best turkey stock are to first brown the turkey carcass parts to caramelize the natural sugars and proteins; and not add the aromatics until the last 30 minutes of cooking.
Browning the turkey carcass in the oven until golden caramelizes the natural sugars and proteins and enhances the stock’s depth and color.
Simmering the bones for 3 hours before adding aromatics allows the gelatin and collagen to extract fully and prevents aromatics from becoming bitter.
I make this with leftover apple wood smoked Thanksgiving turkey.
EQUIPMENT: spring loaded tongs,15 x 11-inch roasting pan, heavy (stainless steel) 12 quart stock pot, wire-mesh strainer, large bowl, storage containers
Brown Turkey Stock
Difficulty: Easy6
servings30
minutes3
hours30
minutes240
minutesIngredients
1 cooked turkey carcass, broken into large pieces
1 neck bone
giblets
2 tablespoons high smoke point neutral oil (e.g., vegetable or canola oil)
3 bay leaves
1 tablespoon whole black peppercorns
filtered water
- Aromatics
2 large yellow onions, quartered (reserve ends and skins)
3 stalks celery, coarsely chopped
3 large carrots, coarsely chopped
5 cloves garlic, smashed
vegetable scraps*
Directions
- Preheat oven to 400°F.
- Debone turkey, try not to shred meat.
- Cut turkey into bite-size pieces and refrigerate for later use in another recipe.
- Toss aromatics in oil.
- Brown turkey carcass pieces, neck bone, giblets, and aromatics in roasting pan in oven until golden (about 30-45 minutes).
- Deglaze pan using warm water, loosening browned bits.
- Place browned carcass pieces, neck bone, giblets, bay leaves, and peppercorns to stock pot. Reserve browned aromatics.
- Cover with water, and bring to a boil over high.
- Reduce heat to very low and skim off any scum or foam that rises to surface.
- Simmer for 3 hours. Add more water if necessary to keep contents covered.
- Add browned aromatics and continue to simmer for 30 minutes. Add more water if necessary to keep contents covered.
- When 15 minutes are remaining, add thyme.
- Remove from heat and let cool until safe to handle.
- Pour stock through a wire-mesh strainer placed over a large bowl.
- Use tongs to transfer carcass and vegetable pieces to strainer. Press to get all juices into bowl.
- Discard remaining strainer contents.
- If not using immediately, store stock in containers and refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- *For extra flavor and color you can include both ends from celery, ends and skins from onions; any part of turnips, fennel bulb and fronds (only in moderation), any part of tomatoes, any part of mushrooms, and the dark green parts of leeks.
Tags
Poultry stock stock