Tuesday, December 30, 2008

Brown Turkey Stock


Recipe from Martha Stewart Living Magazine
Husband-Tested in Alice’s Kitchen


Makes 9 to 11 cups



This makes the most amazing tasting gravy and you can also use it for Me Me’s Thanksgiving Dressing You can make this turkey stock a day or two (or even several weeks) before Thanksgiving. That way, you can prepare your gravy a day early and have stock on hand for other dishes. It's a good idea to preorder turkey parts from your butcher, but you can also use wings and drumsticks from the grocery store. Don't let leftover turkey carcass go to waste when you can make another delicious meal for now or later! Roasting the turkey bones along with aromatic vegetables adds incredible depth of flavor and color soups. 


6 to 7 pounds turkey parts (necks, wings, & legs) (I used wings only.)

(NOTE: You can also use 1 turkey carcass instead of the turkey parts listed. See directions at the end of this recipe.)

1 teaspoon coarse salt

1/2 cup Madeira or sherry

1 stalk celery, cut into 3-inch pieces

2 carrots, cut into 3-inch pieces

1 onion (unpeeled), quartered

A few sprigs each fresh flat-leaf parsley, thyme, and rosemary

A few dried porcini mushrooms

A few whole black peppercorns

1 dried bay leaf



1. Preheat oven to 425 degrees. Place turkey parts in a large, heavy roasting pan (do not crowd); season with salt. Roast, stirring occasionally (pour off accumulated fat after about an hour), until very well browned, about 2 hours total. (If using a leftover turkey carcass, see note at the end of this recipe.)


2. Transfer turkey parts to an 8- to 10-quart stockpot. Pour off fat from roasting pan; discard.

3. Place pan over medium high heat. Add wine; bring to a boil. Deglaze pan, scraping up browned bits from the bottom with a wooden spoon. 

4. Transfer deglazing liquid to pot, add remaining ingredients. Add enough water to cover ingredients by 2 inches (about 4 quarts). Simmer 3 hours over low heat. Let cool slightly, then skim fat from the surface. Pour stock through a large sieve set over a heatproof bowl; discard solids. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.

NOTE: Don't let leftover turkey carcass go to waste when you can make another delicious meal for now or later! Roasting the turkey bones along with aromatic vegetables adds incredible depth of flavor and color to this soup. The stock can be made and frozen for up to three months, then turned into soup at a future date.
Preheat the oven to 400 degrees F. Place the turkey carcass and bones in a roasting pan and place in the oven. Roast for 45 minutes, then add the vegetables to the pan. Cook until the vegetables and bones begin to brown, another 30 to 45 minutes. Then proceed with Step 2. 




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