Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Brown Turkey Stock 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 11 cups Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy. Ingredients 6 to 7 pounds turkey parts, such as necks, wings, and legs 1 teaspoon coarse salt ½ 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 Directions 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. Cook's Notes 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 topreorder turkey parts from your butcher, but you can also use wings and drumsticks from the grocery store. Rate it Print