BROWN TURKEY STOCK
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
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.
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Reginah Nkosi
[email protected]Thank you for sharing this recipe! I'm so happy I found it.
Sultana Akter
[email protected]This stock is simply delicious. I can't wait to use it in my next soup or gravy.
Hal Jam
[email protected]I'm so glad I gave this recipe a try. It's now my go-to recipe for turkey stock.
Love of My life
[email protected]This stock is a must-try for any home cook.
Raji toheeb
[email protected]I highly recommend this recipe to anyone who loves turkey stock.
Zahida Gulzar Rajput
[email protected]This stock is a great way to save money. I used to buy store-bought stock, but now I just make my own.
MD NEHAD
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this stock without any problems.
SRF West
[email protected]This stock is the perfect way to add flavor to your favorite dishes.
Kasver Kumar
[email protected]I've been using this recipe for years, and it never fails to impress.
Avis Zindoga
[email protected]This stock is a game-changer. It makes my soups and gravies so much more flavorful.
Sakun Rai
[email protected]I'm so glad I found this recipe. It's the best brown turkey stock I've ever had.
Jesse Cleaves
[email protected]This stock is so versatile. I've used it to make everything from soup to gravy to risotto. It's always delicious.
MR DEVIL 1KBUT
[email protected]I love that this recipe uses the whole turkey carcass. It's a great way to use up leftovers and get the most flavor out of your turkey.
Carolyn Rutendo
[email protected]This recipe is a lifesaver! I always have turkey stock on hand now, and it makes cooking so much easier.
Sunita Nayyar
[email protected]I'm not a big fan of turkey, but this stock is delicious. I've used it to make soup, gravy, and even risotto, and it's always been a hit.
Abby Donley
[email protected]This stock is amazing! I used it to make gravy, and it was the best gravy I've ever made.
Blake Allen
[email protected]I've never made turkey stock before, but this recipe made it so easy. It turned out perfectly, and I'm so glad I tried it.
adediran adesanmi
[email protected]This brown turkey stock recipe is a keeper! The flavor is rich and robust, and it's so easy to make. I used it to make a turkey soup, and it was the best soup I've ever had.