Brown Turkey Stock
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
62
Spice
44
Sweetness
50
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife
2
(There is no need to crack bones if using drumsticks or thighs
3
) Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking
4
While oil is heating, pat turkey parts dry
5
Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl
6
Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey
7
Cook celery and carrots, stirring occasionally, until golden, about 3 minutes
8
Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary
9
Reduce heat and gently simmer, partially covered, 3 hours
10
Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour
11
Pour stock through a large fine-mesh sieve into a large bowl and discard solids
12
Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water
13
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat
14
If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold)
15
If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy
16
Reheat stock before making gravy
17
If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife
18
(There is no need to crack bones if using drumsticks or thighs
19
) Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking
20
While oil is heating, pat turkey parts dry
21
Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl
22
Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey
23
Cook celery and carrots, stirring occasionally, until golden, about 3 minutes
24
Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary
25
Reduce heat and gently simmer, partially covered, 3 hours
26
Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour
27
Pour stock through a large fine-mesh sieve into a large bowl and discard solids
28
Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water
29
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat
30
If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold)
31
If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy
32
Reheat stock before making gravy