Brown Turkey Stock
You can make this turkey stock a day or two (or even several weeks) before Thanksgiving. That way, you can prepare your gravy a day early and have stock on hand for other dishes. It's a good idea to preorder turkey parts from your butcher, but you can also use wings and drumsticks from the grocery store.
- Yield: Makes about 11 cups
Source: Martha Stewart Living, November Holiday 2003
- 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
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 mediumhigh 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.