Making Turkey Stock: Recipe,Tips and Rules
- Always use cold water.
- Never, ever ever EVER let the stock boil.
- Start skimming immediately and be sure to really do it a lot in the first couple of hours.
- Don’t ever stir the stock or move ingredients around a lot while it’s cooking.
- Never salt your stock.
- 12 turkey necks
- 2 turkey wings
- 2 large yellow onions, peels on but ends trimmed and cut in half.
- 3 celery ribs, cut into 3 inch lengths
- 3 carrotts, cut into 3 inch lengths
- 5 quarts very cold water
- 5 parsley stems
- 1 bay leaf
- 12 black peppercorns
Preheat oven to 500 degrees
Halve joints of turkey wings with a large knife. Place necks and wings on a large roasting pan and roast (turning over once) until golden brown – about 35-45 minutes. Transfer parts to a large stockpot.
Place onion, celery and carrots to the same roasting pan. Onions should be arranged cut side down. Roast veggies (stirring one time) until golden – about 15 minutes. Place roasted veggies in stockpot.
Take roasting pan and place it on burners. Add about a cup or two of water on high heat and deglaze the roasting pan. Scrape up all the stuck on bits on on the bottom of the pan. Pour that liquid into the stock pot and slowly add the remaining water. If you pour it in fast it could churn all the little bits of impurities, fat etc so go slow with the water. You want to keep the liquid as calm as possible while cooking. After an hour and lots of skimming add the parsley bay leaf and peppercorns.
Reduce heat and gently simmer the stock for about 3 hours. Be sure to constantly skim the top of the broth to remove grit, fat or foam. This is very important in the first hour of cooking. NEVER LET THE STOCK COME TO A BOIL. If you do, the grit will churn into the liquid and instead of floating to the surface – it will become part of the stock.
Pour stock into a fine mesh sieve over a very large bowl. Discard all solid parts and veggies. Clean out stock pot. If you end up with more than 9-10 cups of stock, then place it back in the original stock pot and continue to simmer to reduce it. The more you reduce the more concentrated the flavor. That said, you don’t want to over due the stock – it can be a point of diminishing return.
Allow to cool completely uncovered. Place in refrigerator and allow it to completely chill. Skim off fat. Reheat stock prior to using in gravy.