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Brown Turkey Stock

jeffinsgfjeffinsgf Posts: 1,259
edited 7:18AM in EggHead Forum
Learned a new (to me) technique last week. "Brown Stock" is obtained by roasting the bones of the meat before simmering the stock. In most cases, you brown in one pan and transfer to a stock pot. I did it in a Dutch Oven, in the Egg from beginning to end.

Turkey back, necks, giblets, carrots and celery in the D.O.


Browned up and smelling delicious.


After it is browned up, I added water, and herbs. Got a little carried away with the cilantro.


Simmered with the lid on for two hours and off for one hour. Here it is done and ready to strain off.



  • Wow, how amazing is that flavor with the Cilantro?!? Be sure and report back, that REALLY looks killer :woohoo: :woohoo: !
  • jeffinsgfjeffinsgf Posts: 1,259
    The flavor of the stock is spectacular. I made a test run on the gravy Tuesday, and it was very nice. But, if the light is just right, it has the slightest tinge of green. :laugh:
  • fire eggerfire egger Posts: 1,124
    Very Nice, I'll thats going to be good!!
  • Jeff,

    If you want some really dark stock, roast the bones in a flat pan in the oven. Add your mirepoix in a medium dice and throw it in when the turkey parts are just gold in colour. The mirepoix should be almoast black by the time the turkey is brown. ;)



    Caledon, ON


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