Turkey Stock Recipe

Instructions

Prepare the Bones – Separate the bones into smaller pieces to release more flavor into the stock. Place the bones in a single layer on a large rimmed baking sheet lined with foil. Evenly drizzle ¼ cup of oil over the bones.
Roast the Bones – Set the oven to the middle position. Heat to 450ºF (232ºC). Roast the bones for 30 minutes, then flip them over. Roast until browned, about 15 minutes. Check occasionally, transferring any smaller bones to a bowl to allow the larger pieces to finish browning.
Brown the Vegetables – In a large stock pot, heat ¼ cup of oil over medium-low heat. Add the onions, carrots, celery, and crushed garlic. Increase the heat to medium-high, cook, stirring occasionally until lightly browned, about 10 minutes. Reduce the heat to medium and add the tomato paste. Saute until the paste is lightly browned, about 2 minutes. Turn off the heat and remove from the burner until ready to add the roasted bones.
Prepare the Sachet d'Épices – Place the thyme, parsley stems, bay leaves, and peppercorns in the center of a piece of cheesecloth. Gather the edges and tie securely with kitchen twine to form a pouch. This allows for easy removal after simmering. Set aside.
If you don’t have cheesecloth, you can later add the herbs and spices directly to the pot; they’ll be strained out later.
Add the Vegetables, Bones, and Fond – To the pot with the sauteed vegetables, add the roasted turkey bones. Deglaze the roasting pan by adding ½ cup hot water, using a wooden spoon to scrape off the golden bits of flavorful fond until dissolved in the liquid. Add the liquid to the pot.
Simmer the Stock – Add 14 cups of cold water; it should completely cover the bones, add more as needed. Bring to a boil over medium-high heat, then immediately reduce to low to simmer, not going above 185ºF (85ºC). After about 10 minutes, use a spoon to skim off any fat and foam that rise to the surface. This prevents the stock from becoming cloudy. Add the Sachet d'Épices.
Simmer on low heat for at least 2 hours, or up to 4 hours for a richer, more concentrated flavor. If needed, add more water to keep the bones covered. Continue to skim off any fat or impurities that rise to the surface. This helps keep the stock clear and clean-tasting.
Strain the Stock – Strain the stock through a fine mesh strainer set over another pot or large bowl. You can line the strainer with cheesecloth to catch more impurities. Allow it to sit for 10 minutes, then skim off any fat or impurities.
Use or Store – Season with salt to taste if desired. Use immediately in a recipe or cool within 2 hours at room temperature. Refrigerated stock can be used within 5 days, skimming the solidified fat before use.

Ingredients

Instructions

Notes

Nutrition