Do You Make You Own Stock?
Thanksgiving is one week away. And the one tradition that I do the week before the big day is to make Fresh Turkey Stock. I use it for basting the Turkey, the stuffing, gravy and for the soup I make with the leftover Turkey and bones. It’s the best!
The key is to roast the Turkey parts in the oven first to get them nice and brown first. I use a combination of Turkey wings and legs. Add them to a roasting pan drizzled with olive oil and roast for about an hour until they are golden brown.
Add them to a large stock pot, The meat and all of the drippings. You want all of it in there. Then add chopped carrots, celery, a halved onion, a halved whole garlic, bay leaves, rosemary, thyme, and pepper corns.
Fill the pot with water until it covers everything and boil for 4-6 hours on a low simmer. It will be ready after 4 hours, but the longer you let it boil, the darker and richer the stock will get. And the tastier it will be.
I boiled this one for 6 hours until it was a rich, golden brown. This is definitely a must for the holidays!
Fresh Turkey Stock
Ingredients
- 2 large turkey wings
- 1-2 turkey legs
- 2 tbsp olive oil
- 1 large onion, halved
- 1 head of garlic, halved
- 4 mushrooms, halved
- 2 carrots, scrubbed, and chopped
- 2 celery stalks, chopped
- 1 bunch parsley
- 3 bay leaves
- 1 tsp black peppercorns
- salt to taste
Instructions
- On a baking sheet, add turkey parts and drizzle with olive oil. Roast in a 425 degree oven for 50-60 minutes or until golden brown. Add meat and pan juices to a stock pot. Add all of the remaining ingredients. Top with enough water to cover the meat and vegetables. Boil over low heat for 4-6 hours, until it’s a rich color. Remove from heat and scoop out large pieces with a slotted spoon. Strain the stock if desired. Pour stock into containers and refrigerate until ready to use.
