2000s Recipes + Menus
Classic Turkey Stock
Makes4 to 5 cups
- Active time:25 min
- Start to finish:2 1/2 hr
November 2008
To make the most of the turkey’s giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.
- 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
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Pat neck and giblets dry, then cut neck into pieces with a large knife.
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Heat oil in a 4- to 5-qt 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.
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Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
Cooks’ note: Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.
- Keywords
- shelley wiseman,
- thanksgiving,
- poultry,
- soup
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