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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




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Living, November Holiday 2003