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Browned Turkey Stock





5 pounds turkey wings, legs, neck, neck and giblets (except liver)

1 pound Spanish onions

1/2 pound carrots

1 large celery stalk with leaves

1 head garlic, halved

1 leek

bouquet garni: 1 bay leaf, 2 sprigs thyme (1 teaspoon dried), 5 each white and black peppercorns, 4 sprigs fresh parsley




Preheat the oven to 425 degrees.  Roast the turkey pieces in a single layer for 40 minutes, turning them once after 20 minutes.  Carefully skim fats out of the pan.


Coarsely chop the onions, skins on, and the carrots.  Add them to the pan when the turkey pieces and continue roasting for 20 minutes more.


Lift the turkey pieces and vegetables into a heavy 10 quart pot.  Pour the fat out of the roasting pan and deglaze it with water.  Add additional water to cover the bones and vegetables by 1 inch.


Bring liquid to a simmer, skim free of fat and scum.  Chop and add the celery.  Clean the leek first trimming it 2" into the green portion and cutting off roots.  Cut it lengthwise beginning 1/2" above the root end.  Open up and rinse off any dirt accumulated among the layers.  Slice it in 1" lengths and add it to the pot.


Tie up the seasonings in fine-mesh cheesecloth, and submerge it in the pot.  Simmer the stock for 3-1/2 hours.  Skim as needed to keep the liquid fat-free.  Add water as needed to maintain the original level.


Strain the stock, and refrigerate it overnight.  Remove any remaining congealed fat and reduce the liquid to 2 quarts.  Refrigerate the stock if you are planning to use it in the next 3-4 days otherwise freeze it.


Yield: 2 quarts