Brown Turkey Stock

Name: Brown Turkey Stock
Ingredients: 3 pounds turkey parts, such as necks, drumsticks, and wings, preferably cut up; 2 medium onions, unpeeled but trimmed, and each cut into 4 wedges; 2 celery ribs, cut into 2-inch lengths; 2 carrots, halved crosswise; 2 1/2 quarts (10 cups) water; 1 Turkish or 1/2 California bay leaf; 6 black peppercorns; Salt

8 ingredients

11 steps

Ingredients

3 pounds turkey parts, such as necks, drumsticks, and wings, preferably cut up
2 medium onions, unpeeled but trimmed, and each cut into 4 wedges
2 celery ribs, cut into 2-inch lengths
2 carrots, halved crosswise
2 1/2 quarts (10 cups) water
1 Turkish or 1/2 California bay leaf
6 black peppercorns
Salt

Directions

1

Heat oven to 450F with rack in lower third.
2

Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour.
3

Transfer turkey and vegetables with a slotted spoon to a 5- to 6-quart heavy pot.
4

Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
5

Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.
6

Reduce heat and cook at a slow simmer, checking occasionally and skimming any froth, 2 hours.
7

Strain stock through a fine-mesh sieve into a bowl, discarding solids.
8

Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce.
9

If there is less, add water to make it 6 cups.
10

If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
11

If not using now, cool completely, uncovered, then chill, covered, before removing fat.