Herbed Turkey Stock
 
Prep time
Cook time
Total time
 
Use this to create the stock/essence you will need to make your gravy or soup with leftovers. This can be prepared ahead to save time on Thanksgiving day and even frozen.
Author:
Recipe type: Stock
Cuisine: American
Serves: 8 cups
Ingredients
  • 4 pounds of turkey wings and necks
  • 4 celery ribs, leaves included, cut into chunks
  • 1 large yellow onion, sliced thinly
  • 4 garlic cloves, sliced
  • 1 large carrot, peeled, sliced lengthwise, then cut into chunks
  • 2-4 rosemary sprigs
  • 4 sage leaves
  • 4-6 stems of parsley
  • 4 stems of thyme
  • 2 bay leaves
  • ½ t. peppercorns
  • 4 c. boiling water
  • 8 c. additional water
Instructions
  1. Preheat oven to 450 degrees.
  2. Place turkey wings and necks on rack in large roasting pan.
  3. Cook for 30 minutes, turn over and cook up to an additional 15-20 minutes or until a golden skin is apparent. If you have a convection setting, you may want to cook a few minutes at the end to obtain a more golden color.
  4. Remove from the oven and let any additional drippings fall into roasting pan by letting it rest about 5-10 minutes.
  5. Put turkey pieces into a large stock pot or Dutch Oven.
  6. Drain off fat and reserve(refrigerate) for use in gravy. I had about ¼ cup.
  7. Pour 4 cups of boiling water into roasting pan. Browned bits will easily release when scraped. Then, pour it over turkey pieces in stock pot.
  8. Add an additional 8-10 cups of water to the pot.
  9. Place the veggies and herbs to the pot.
  10. Bring it to a boil, then reduce to simmer.
  11. Reduce stock by a third, about 8 cups. This should take around 3-4 hours.
  12. Remove necks and wings. Take out large remnants of veggies.
  13. Strain into a large measuring bowl; discard veggies and herbs. Pour into a different saucepan.
  14. Continue to cook until reduced to 8 cups, if needed.
  15. Use within 3 days of freeze for up to 3 months.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/herbed-turkey-stock/