Great Basic Turkey Stock
photo by JustJanS
- Ready In:
- 4hrs 30mins
- Ingredients:
- 9
- Yields:
-
3 quarts
- Serves:
- 8-10
ingredients
- 1 turkey carcass (from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot)
- 1 large onion, peeled and halved
- 1 large carrot, peeled and chopped coarse
- 1 large celery rib, about 4 ounces, chopped coarse
- 3 medium garlic cloves, unpeeled and smashed
- 2 cups dry white wine
- 1 bay leaf
- 5 sprigs fresh parsley leaves
- 3 sprigs fresh thyme
directions
- 1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
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Reviews
-
Excellent stock thank you. I was a bit wary of the tow cups of wine, but went with it and agree-it just enhances the turkey flavour. I reduced the stock from 3 quarts back to two as I like a very rich stock and find it saves on freezer space too. I can't wait to cook up another turkey to make this again, Thanks for posting!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!