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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
4 1/2 pounds turkey wings, cut in half
1 large onion, chopped coarse
1 large carrot, chopped coarse
1 large celery stalk, chopped coarse
6 fresh Italian parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
Heat the oven to 400 degrees. Arrange the turkey wings in a large roasting pan; roast until deep brown, turning once, about 2 hours total.
Transfer the wings to a large bowl. Spoon about 3 tablespoons of the turkey fat from the roasting pan into a large pot (reserve roasting pan). Add the onion, carrot, and celery to the pot. Sauté over medium-high heat until the vegetables are golden, about 20 minutes.
Meanwhile, add 2 cups of water to the roasting pan; place the pan over 2 burners and bring to a boil, scraping up the browned bits. Add the liquid from the roasting pan to the pot with the sautéed vegetables. Add the turkey wings, herbs, and enough cold water to cover the wings by 1 inch.
Bring the water to a boil. Reduce the heat to medium-low; simmer uncovered until the stock is very flavorful and reduced to 71/2 to 8 cups, about 21/2 hours. Strain the stock into a large bowl. Cool 1 hour, then refrigerate until cold, about 3 hours. (Can be made 3 days ahead. Cover and keep chilled. Can also be made and frozen 2 weeks ahead.) Spoon off the fat from the surface before using. Makes about 7 cups
NOTE: If you’re roasting a salted or brined turkey, don’t add salt to the broth, because the gravy might end up too salty.
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GOLDEN TURKEY STOCK
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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
4 1/2 pounds turkey wings, cut in half
1 large onion, chopped coarse
1 large carrot, chopped coarse
1 large celery stalk, chopped coarse
6 fresh Italian parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
Heat the oven to 400 degrees. Arrange the turkey wings in a large roasting pan; roast until deep brown, turning once, about 2 hours total.
Transfer the wings to a large bowl. Spoon about 3 tablespoons of the turkey fat from the roasting pan into a large pot (reserve roasting pan). Add the onion, carrot, and celery to the pot. Sauté over medium-high heat until the vegetables are golden, about 20 minutes.
Meanwhile, add 2 cups of water to the roasting pan; place the pan over 2 burners and bring to a boil, scraping up the browned bits. Add the liquid from the roasting pan to the pot with the sautéed vegetables. Add the turkey wings, herbs, and enough cold water to cover the wings by 1 inch.
Bring the water to a boil. Reduce the heat to medium-low; simmer uncovered until the stock is very flavorful and reduced to 71/2 to 8 cups, about 21/2 hours. Strain the stock into a large bowl. Cool 1 hour, then refrigerate until cold, about 3 hours. (Can be made 3 days ahead. Cover and keep chilled. Can also be made and frozen 2 weeks ahead.) Spoon off the fat from the surface before using. Makes about 7 cups
NOTE: If you’re roasting a salted or brined turkey, don’t add salt to the broth, because the gravy might end up too salty.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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