Turkey Stock Recipe

Ingredients

Servings:

4 lb

turkey wings, chopped

2 tblsp

avocado or vegetable oil

large onion, quartered

large carrot, quartered

celery stalks quartered

sprigs of fresh thyme

sprigs of fresh parsley

1 tsp

whole black peppercorns

bay leaf

Directions 10 steps | 440 Minutes

Step 1

Preheat the oven to 425°F. On a roasting pan, spread the turkey wings in a single layer.

Step 2

Roast the turkey wings until deep golden brown, flipping the wings halfway through, about 50 minutes to 1 hour. Set aside.

Step 3

In a large stockpot over medium-high heat, heat the oil. Add the onion, carrot and celery to the pot and sauté until browned, about 10 minutes.

Step 4

Turn off the heat and add the turkey wings and pan juices from the roasting pan to the pot. Stir to combine.

Step 5

Place the roasting pan between two burners and add two cups of filtered water. Turn the heat to high and bring the water to a boil, while scraping up the brown bits with a wooden spoon. Transfer the liquid from the roasting pan to the pot.

Step 6

Add the thyme, parsley, peppercorns and bay leaf to the pot.

Step 7

Add enough filtered water to the pot to submerge the ingredients by an inch.

Step 8

Turn the heat to high and bring the water to a boil. Once the water reaches a boil, reduce the heat to low and simmer. Simmer the stock, uncovered, for about 2 hours or until the stock is very flavorful.

Step 9

Using a fine-mesh strainer, strain the stock into a large bowl. Let the stock cool for 1 hour before covering the top of the bowl with plastic wrap and transferring the stock to the refrigerator. Refrigerate the stock until cold, about 3-4 hours. If any fat solidifies at the surface of the stock, skim it off and discard it.