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.
Martha Stewart Living, November Holiday 2003
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
- 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.
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