Roasted Turkey Stock Recipe Ingredients: 15-20 lbs turkey bones and giblets 2 tbsp olive oil Salt and black pepper to taste ½ cup water or white wine 4 celery stalks, chopped 2 carrots, chopped 2 onions, quartered 4 cloves garlic, smashed 1 oz fresh thyme 1 oz fresh rosemary ½ bunch fresh sage 1 bunch fresh parsley 3 bay leaves 1 tbsp allspice berries 1 tbsp black peppercorns Instructions: • Preheat the oven to 400°F (200°C). • Season turkey bones and giblets with salt and black pepper, then rub them with olive oil. Spread them evenly on a sheet tray. • Roast for 50-60 minutes, turning once halfway through, until lightly golden brown. • Transfer the roasted bones and giblets to a large stockpot. • Add carrots, onions, garlic, celery, thyme, rosemary, sage, parsley, bay leaves, allspice berries, and black peppercorns. • Deglaze the roastjng pan by pouring ½ cup of water or white wine into the sheet tray. Scrape up any browned bits using a rubber spatula or tongs, then pour the mixture into the stockpot. • Fill the pot with water, leaving about 1-2 inches of space from the top. • Bring to a boil over high heat, then reduce to a low simmer. Let it simmer uncovered for 4 hours, skimming off any foam or impurities that rise to the top. • Cool slightly, then strain the stock through a fine mesh sieve into a clean container. • Let the stock cool completely. Transfer to a freezer-safe container and refrigerate uncovered. Once the fat solidifies on top, use a spoon to remove it. • Freeze in labeled containers or ice cube trays for portioned use. Storage Notes: • Refrigerator: Store in an airtight container for up to 5 days. • Freezer: Freeze for up to 6 months. Pro Tips: • Why roast the bones? Roasting enhances the depth of flavor, giving the stock a rich, golden color. Non-roasted bones produce a lighter, more delicate broth. • For a more concentrated stock: Simmer longer or reduce after straining. • Use ice cube trays: Freeze small portions for easy use in sauces, soups, stews, and gravies.
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