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Roasted Turkey Stock

Roasted Turkey Stock

  • Turkey carcass
  • 1 large onion, coarsely chopped
  • 1/4 cup tomato paste
  • 4 carrots, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 10 sprigs fresh parsley
  • 10 sprigs fresh thyme
  • 2 large bay leaves
  • 10 black peppercorns
  • 2 whole cloves of garlic, peeled
  • 2 gallons water

Preheat oven to 450 degrees. Use a heavy knife or cleaver to chop the carcass into about four smaller pieces. Smear the turkey bones, onions, and carrots with the tomato paste and then place in a roasting pan. Roast for about 45 minutes or until brown. Transfer to a 12-quart stockpot Add the celery, parsley, thyme, bay leaves, and peppercorns then add enough cold water to cover. Bring water to a boil then reduce heat to a gentle simmer.
Let the stock simmer uncovered for about four hours, skimming as needed. Add more water occasionally to keep the ingredients covered. Turn off the heat and let the stock cool for 30 minutes to one hour. Use tongs to remove the turkey bones and discard. Strain the stock through a fine sieve and discard the vegetables. Strain again, this time through a colander lined with a double layer of cheesecloth. Cool overnight in the refrigerator to allow the fat to rise to the surface. Skim the fat and portion the stock into containers. Label, date and freeze.