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Rich turkey stock

Little StevenLittle Steven Posts: 286
edited November -1 in Poultry


• 8 turkey wings• 1 Lines garlic bud chopped
• 10 turkey necks• 1 Lines bunch parsley stems
• 4 turkey backs• 1 bunch sage stems
• 4 turkey drumsticks• 6 rosemary stalks
• 3 Cup 1/4• 6  thyme stalks
• 1 &#189 Cup 1/4• 1 bottle white wine
• 1 &#189 Cup 1/4


Roast turkey parts in a flat pan, preferrably on the egg until light golden. Add mirepoix of onions carrots and celery and continue to roast until vegetables are dark and caramelized. Remove turkey parts and mirepoix. Drain grease and deglaze pan with white wine

Place all ingredients in a stock pot and cover with water and remaining white wine. Bring to a boil reduce heat and simmer six to eight hours adding water if neccessary. Skim any solids that rise to the surface.
Strain stock , allow to cool and refrigerate. Remove fat that solidifies on surface.


I usually split the stock into 1 quart foodsaver bags, freeze and vacuum seal.

Number of Servings:

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