Best 12 Brown Turkey Stock Recipes

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In the realm of culinary arts, few ingredients hold as much versatility and depth of flavor as turkey stock. This golden liquid, brimming with rich umami and a subtle poultry essence, forms the cornerstone of countless soups, stews, gravies, and sauces, enhancing their flavors and elevating them to new heights.

This comprehensive guide presents a collection of meticulously crafted turkey stock recipes, each tailored to specific dietary preferences and culinary applications. Whether you seek a classic turkey stock brimming with traditional flavors, a gluten-free alternative that caters to dietary restrictions, or an innovative instant pot turkey stock that streamlines the cooking process, this article has you covered.

Embark on a culinary journey as we delve into the art of crafting turkey stock, unlocking the secrets to creating a flavorful and versatile foundation for your culinary creations.

Let's cook with our recipes!

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Provided by Alton Brown

Categories     condiment

Time 2h55m

Yield 2 3/4 cups

Number Of Ingredients 20

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
  • Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
  • Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
  • For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
  • Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
  • Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
  • Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
  • Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

MINI BROWNIE TURKEYS



Mini Brownie Turkeys image

Miniature brownies are the perfect little bite, and dressing them up for Thanksgiving makes a fun project to do with your kiddos or grands! Makes a great kid-friendly addition to your Thanksgiving dessert table.

Provided by Kim's Cooking Now

Categories     Desserts     Cookies     Brownie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

nonstick cooking spray (such as BakeEasy®)
¼ cup butter, softened
½ cup white sugar
1 egg
½ teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon salt
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 ½ tablespoons milk
1 cup powdered sugar
12 red candy-coated chocolate pieces (such as M&M's®)
60 candy corn, or as needed
24 candy eyeballs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup mini muffin tin with cooking spray.
  • Cream 1/4 cup butter and sugar together in a bowl with an electric mixer. Add egg and vanilla extract; mix well. Stir flour, cocoa powder, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture and mix until batter is smooth. Divide batter evenly among the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Meanwhile, combine butter, cocoa powder, and milk in a bowl and mix with an electric mixer until smooth. Gradually add powdered sugar and mix until frosting is smooth and fluffy.
  • Spoon frosting in a piping bag fitted with a Wilton #10 tip. Pipe a circle of frosting near the bottom half of each mini brownie to create the turkey's head. Add two candy eyes. Add 1 red chocolate piece to form the beak. Pipe 5 lines of frosting in the shape of a semi-circle formation coming up from the head. Place a piece of candy corn on each of the 5 lines to form the turkey's feathers.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 32.3 g, Cholesterol 33.6 mg, Fat 8.2 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 86 mg, Sugar 26.8 g

TURKEY STOCK



Turkey Stock image

Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.

Provided by Julia Monroe

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

1 turkey carcass
3 onions, coarsely chopped
1 pound carrots, coarsely chopped
1 bunch celery, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic
4 cubes chicken bouillon
1 tablespoon whole black peppercorns, or to taste
3 bay leaves
water to cover

Steps:

  • Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.-Angela Goodman, Kaneohe, Hawaii

Provided by Taste of Home

Time 2h

Yield 3-1/2 quarts.

Number Of Ingredients 10

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.

Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BROWN TURKEY STOCK



Brown Turkey Stock image

Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 11 cups

Number Of Ingredients 10

6 to 7 pounds turkey parts, such as necks, wings, and legs
1 teaspoon coarse salt
1/2 cup Madeira or sherry
1 stalk celery, cut into 3-inch pieces
2 carrots, cut into 3-inch pieces
1 onion (unpeeled), quartered
A few sprigs each fresh flat-leaf parsley, thyme, and rosemary
A few dried porcini mishrooms
A few whole black peppercorns
1 dried bay leaf

Steps:

  • Preheat oven to 425 degrees. Place turkey parts in a large, heavy roasting pan (do not crowd); season with salt. Roast, stirring occasionally (pour off accumulated fat after about an hour), until very well browned, about 2 hours total.
  • Transfer turkey parts to an 8- to 10-quart stockpot. Pour off fat from roasting pan; discard. Place pan over medium-high heat. Add wine; bring to a boil. Deglaze pan, scraping up browned bits from the bottom with a wooden spoon.
  • Transfer deglazing liquid to pot, add remaining ingredients. Add enough water to cover ingredients by 2 inches (about 4 quarts). Simmer 3 hours over low heat. Let cool slightly, then skim fat from the surface. Pour stock through a large sieve set over a heatproof bowl; discard solids. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 9h45m

Yield 10 to 12 servings

Number Of Ingredients 15

1 (14 to 16 pound) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Steps:

  • Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  • The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

TURKEY BROTH



Turkey Broth image

Provided by Food Network Kitchen

Time 2h20m

Yield about 4 quarts

Number Of Ingredients 8

1 turkey carcass (from a roasted bird)
2 onions, cut into chunks
2 carrots, cut into chunks
3 stalks celery, cut into chunks
1 bunch fresh parsley
4 cloves garlic, smashed (unpeeled)
1 teaspoon black peppercorns
2 bay leaves

Steps:

  • Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
  • Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
  • Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
  • Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

Nutrition Facts : Calories 38, Fat 1 grams, Sodium 72 milligrams, Carbohydrate 3 grams, Protein 5 grams

ROASTED TURKEY STOCK



Roasted Turkey Stock image

When you're making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics - carrots, celery, onions - plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).

Provided by Julia Moskin

Categories     soups and stews

Time 1h

Yield About 3 quarts

Number Of Ingredients 11

1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones
4 or 5 onions, quartered (no need to peel; just rub off any papery skins)
2 large or 3 small carrots, peeled and cut into chunks
4 large or 5 small celery ribs, cut into chunks
2 cups white wine
2 large or 3 small garlic cloves, smashed and peeled
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 whole arbol (or another small dried red) chile
Kosher salt

Steps:

  • Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
  • Remove from oven and transfer pieces to a stockpot.
  • Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
  • Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
  • Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
  • Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
  • Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
  • Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY STOCK



Turkey Stock image

Provided by Melissa Roberts

Categories     Soup/Stew     Onion     turkey     Thanksgiving     Dinner     Celery     Root Vegetable     Carrot     Fall     Winter     Parsley     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 10 cups

Number Of Ingredients 9

5 pound turkey parts such as wings, drumsticks, and thighs
2 medium yellow onions, left unpeeled, trimmed and quartered
2 celery ribs, cut into 2-inch lengths
2 carrots, cut into 2-inch lengths
4 quart cold water, divided
5 parsley stems (without leaves)
1 Turkish bay leaf or 1/2 California
8 black peppercorns
Equipment: a 17- by 14-inch flameproof roasting pan

Steps:

  • Preheat oven to 500°F with rack in lowest position.
  • If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry. Roast turkey parts, skin sides down, in dry roasting pan, turning once, until browned well, about 1 hour. Transfer to an 8-quart stockpot using tongs, reserving fat in roasting pan.
  • Add onions, celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, 25 to 30 minutes. Add vegetables to turkey in stockpot.
  • Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add remaining 3 1/2 quarts water along with remaining ingredients and 1 teaspoon salt. Bring to a boil, then reduce heat and gently simmer, uncovered, 3 hours.
  • Strain stock through a large fine-mesh sieve into a large bowl, discarding solids. (You will have about 10 cups stock.) If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill, uncovered, until cool, then covered, before skimming fat (it will be easier to remove when cool or cold).

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

Though canned turkey broth is now available, homemade stock will give an unbeatable true turkey flavor to your gravy. It's easy to make ahead from purchased turkey wings, and can be frozen up to six months. This recipe makes about 10 cups of stock.

Provided by Rick Rodgers

Categories     Soup/Stew     turkey     Thanksgiving

Yield Makes 10 cups

Number Of Ingredients 11

3 pounds turkey wings (about 3 large wings)
2 tablespoons vegetable oil
1 medium onion, chopped (about 2 cups)
1 medium carrot, chopped (about 1/2 cup)
1 medium stalk celery with leaves, chopped (about 1/2 cup)
6 sprigs fresh parsley
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon whole black peppercorns
1 dried bay leaf
Special Equipment
large flameproof roasting pan

Steps:

  • Position rack in top third of oven and preheat to 450°F.
  • Using heavy cleaver, chop wings into 2-inch pieces. (See Test-Kitchen Tips, below.) Spread wings in roasting pan and roast, turning with tongs after 20 minutes, until deeply browned, about 45 minutes.
  • Meanwhile, in 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and celery and cook, stirring occasionally, until soft, about 10 minutes. Add wings and any pan juices and reduce heat to low.
  • Straddle roasting pan across 2 burners on high heat and cook until browned bits are sizzling, about 1 minute. Add 2 cups cold water and bring to boil, scraping up browned bits with flat wooden spatula or spoon. Pour liquid into pot and add enough cold water to cover ingredients by 1 inch, about 14 cups.
  • Raise heat to high and bring to boil, skimming foam from surface. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low and simmer, uncovered, 3 hours, adding water as needed to keep wings covered.
  • Pour stock through fine-mesh sieve into large bowl, discarding solids. If using immediately, let stand until yellow fat rises to surface, 1 to 2 minutes, then skim off and discard fat. If not using immediately, place bowl in larger bowl of iced water. Let stand, changing ice water as it warms, until stock is tepid, at least 30 minutes. Cover and refrigerate until chilled, then scrape off and discard fat. (Stock can be made ahead and refrigerated in airtight container up to 2 days or frozen up to 6 months. Reheat in saucepan over low heat before using for stuffing and turkey.)

BROWN TURKEY STOCK



Brown Turkey Stock image

A spectacular [gravy](/recipes/food/views/369377) begins with pan drippings, but the true flavor base comes from a good stock. The real selling point of this stock is that you can make it way in advance of Thanksgiving. And any leftovers of the stock will enhance the soups and sauces that follow the big feast.

Provided by Kemp Minifie

Yield Makes 6 cups

Number Of Ingredients 8

3 pounds turkey parts, such as necks, drumsticks, and wings, preferably cut up
2 medium onions, unpeeled but trimmed, and each cut into 4 wedges
2 celery ribs, cut into 2-inch lengths
2 carrots, halved crosswise
2 1/2 quarts (10 cups) water
1 Turkish or 1/2 California bay leaf
6 black peppercorns
Salt

Steps:

  • Heat oven to 450°F with rack in lower third. Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour. Transfer turkey and vegetables with a slotted spoon to a 5- to 6-quart heavy pot.
  • Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
  • Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.
  • Reduce heat and cook at a slow simmer, checking occasionally and skimming any froth, 2 hours.
  • Strain stock through a fine-mesh sieve into a bowl, discarding solids. Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce. If there is less, add water to make it 6 cups. If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat.

BROWN TURKEY STOCK



Brown Turkey Stock image

Categories     Soup/Stew     turkey     Thanksgiving     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 10

6 lb turkey parts such as wings, drumsticks, or thighs
5 tablespoons vegetable oil
3 medium yellow onions, left unpeeled, then trimmedand halved
3 celery ribs, cut into 2-inch lengths
3 carrots, quartered
6 fresh parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
10 black peppercorns
5 qt cold water
1 1/2 teaspoons salt

Steps:

  • If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (There is no need to crack bones if using drumsticks or thighs.)
  • Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking. While oil is heating, pat turkey parts dry. Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl. Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey. Cook celery and carrots, stirring occasionally, until golden, about 3 minutes. Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours.
  • Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
  • If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold). If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy. Reheat stock before making gravy .

Tips:

  • Use a variety of vegetables. This will give your stock a more complex flavor. Some good options include carrots, celery, onions, leeks, and parsnips.
  • Roast the vegetables before adding them to the pot. This will caramelize them and add a deeper flavor to the stock.
  • Don't overcook the vegetables. They should be tender but still hold their shape.
  • Use a good quality turkey carcass. This will ensure that your stock is flavorful and rich. You can use a whole turkey carcass or just the bones.
  • Simmer the stock for at least 4 hours. This will allow the flavors to develop fully.
  • Strain the stock before using it. This will remove any solids and make the stock smooth and clear.

Conclusion:

Brown turkey stock is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, gravies, and sauces. It's also a great way to use up leftover turkey after a holiday meal. With a little planning and effort, you can easily make your own delicious brown turkey stock at home.

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