Classic Turkey Stock

Name: Classic Turkey Stock
Ingredients: Neck and giblets (excluding liver) from a turkey; 1 tablespoon vegetable oil; 1 large onion, quartered; 10 cups water; 1 celery rib, sliced; 1 carrot, sliced; Greens from 1 leek (optional), coarsely chopped; 3 parsley sprigs; 3 thyme sprigs; 1 Turkish or 1/2 California bay leaf

10 ingredients

3 steps

Ingredients

Neck and giblets (excluding liver) from a turkey
1 tablespoon vegetable oil
1 large onion, quartered
10 cups water
1 celery rib, sliced
1 carrot, sliced
Greens from 1 leek (optional), coarsely chopped
3 parsley sprigs
3 thyme sprigs
1 Turkish or 1/2 California bay leaf

Directions

1

Pat neck and giblets dry, then cut neck into pieces with a large knife.
2

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.
3

Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.