Homemade turkey stock
- 1-2 turkey legs
- 1 turkey neck
- 2 turkey wings
- 2 large onions quartered
- 4 celery stalks
- 4 carrots
- 6 large garlic cloves
- 8 leaves fresh sage
- 1 bunch fresh thyme
- 2 tbsp canola oil
- 2 tbsp olive oil extra virgin
- 12 cups water
Preheat oven to 425 F.
Combine the canola and the olive oils and rub the turkey parts on all sides. Salt and pepper generously. Place the turkey pieces in the bottom of a roasting pan, with legs fatty skin side down. Place into preheated oven and roast for 40 minutes, until nice and brown.
While turkey is roasting, rough chop the onions, celery and carrots. After 35-40 minutes, remove roasting pan from the oven. Turn the oven temperature down to 350 F. Remove the turkey pieces and set aside.
Add the onions, celery, carrots, peeled garlic cloves, sage leaves and thyme to the bottom of the roasting pan with all the pan drippings. Season with salt and pepper. Place the roasted turkey pieces on top of the vegetable layer, this time turn the legs skin-side up.
Return to the oven, now at 350 F, and roast for 35 minutes.
Remove pan from oven, place on the stove set at medium temperature. Add in 12 cups of water and bring to a simmer. Gently scrape bottom of the pan to remove the bits and shift the veggies and turkey parts as needed. Keep at a simmer between medium and low for 2 - 3 hours until dark in color and rich in flavor.
Remove the turkey. Then strain the liquid and gently press the vegetables in the strainer.
Let cool. Skim fat from the top as you desire.
This stock is very easy and makes fantastic gravy. Stock refrigerates and freezes well, so you can make ahead.
Calories: 2251kcalCarbohydrates: 24gProtein: 204gFat: 144gSaturated Fat: 31gCholesterol: 722mgSodium: 1016mgPotassium: 3495mgFiber: 7gSugar: 12gVitamin A: 40834IUVitamin C: 16mgCalcium: 329mgIron: 17mg
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