Prep 30 mins
Cook 3 hrs
- 3 lbs turkey wings, and necks
- turkey giblets (excluding liver)
- 1 carrot, coarsley chopped
- 2 celery ribs, coarsley chopped
- 1⁄2 teaspoon dried thyme leaves
- 4 parsley sprigs
- 1⁄4 teaspoon black peppercorns
- 1 bay leaf
- 4 quarts water
- Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
- In a large stockpot heat 2 tablespoons vegetable oil.
- Add the giblets reserved from the turkey.
- Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
- Remove them with a slotted spoon and set aside.
- In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
- Return the giblets and wings to the pan.
- Add vegetables and cook until softened, about 5 minutes.
- Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
- Bring to a boil, skimming off all the foam that rises to the top.
- Reduce heat to low, and add spices.
- Simmer uncovered 2 to 3 hours.
- Strain the broth and let cool; skim all the fat from the top before using.
Since the butcher was nice enough to chop the wings for me, making the broth was a snap. I used it to make Mean Chef's Turkey Gravy (Recipe #74273) with sensational results!
Very good stock recipe. I made a half batch of this using 2 turkey wings and no giblets. Came out wonderfully aromatic. I strained it through a cheese cloth and froze if for soup this fall.
Wonderful flavor, and very economical as turkey wings are quite cheap. I used 4 lbs as that was the smallest package I could find. A bit of trouble hacking the wings into two (my grocer does not custom-cut poultry due to contamination concerns) but a hacksaw made it short work, even if it confused my SO, who was wondering why the hacksaw was in the dishwasher, LOL. Thanks for another great recipe, Mean! I used 4 cups in the turkey gravy and have 10 cups in the freezer. :-)