Preparation Time: 10min
Yields: 8-12 Servings
Total Time: 4hr 30min
FOR THE STOCK
- Large roasting pan
- 20-quart stock pot or 2 10 quart pots
An easy stock that can be used for turkey soup and gravies!
FOR THE STOCK
Preheat the oven to 425 degrees. Rack in the upper third of the oven. Place your cut vegetables in the bottom of a large roasting pan. Add the turkey parts and liberally coat the turkey parts with the oil. Roast the turkey and veggies until the skin on the turkey is golden brown, about 1 ½ hours. Remove pan from the oven and using a pair of tongs place all of the roasted ingredients in the bottom of the stock pot or pots. Be sure to strain and keep the drippings from the roasting to use in our delicious gravy! Add the cold water, bay leaves, thyme and peppercorns. The water should cover the turkey parts by at least an inch. As the stock simmers be sure to keep an eye on the level of the water- never letting it get below the level of the turkey parts. You probably wont have to add any water to the pot but you generally want to keep your liquid above your proteins when making a rich and delicious stock! Turn the heat to high and just as the liquid comes to a boil reduce the heat to low. Do not let the stock boil. Skim the surface every 15-20 minutes of any foam; this removes any impurities.Simmer stock for about 2-3 hours. Remove as much of the cooked turkey and vegetables as possible with a pair of tongs. Discard cooked turkey and veggies. Strain stock through a chinois or a fine-mesh sieve into a couple of large bowls. Press on the solids in the strainer to get as much liquid out of them as possible. Discard solids. Cool stock completely before refrigerating. Stock will last 3 days in the fridge and 3 months in the freezer.