Ingredients
Makes 2 quarts
Make this up to 4 days ahead. Preheat oven to 450°. Spread 5 pounds turkey wings (available at most supermarkets) and 1 turkey neck (from turkey cavity) on a rack set in a large heavy roasting pan. Brush with 1 tablespoon vegetable oil; roast until browned, about 1 hour. Chop 3 carrots, 2 celery stalks, and 2 onions; toss with 1 tablespoon vegetable oil. Arrange around turkey parts. Roast until vegetables brown, about 25 minutes. Transfer to a large pot. Add giblets (heart, gizzard, and liver) of 1 turkey and 1 gallon water. Bring to a boil, reduce heat to medium-low, and simmer, skimming surface occasionally, for 3 hours. Strain into another pot; boil until reduced to 2 quarts, about 30 minutes longer.
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Reviews (6)
Back to Top使用三个鸡腿和密切关注配方two wings, no neck. Salted the meat before roasting and lightly seasoned the vegetables. After three hours let the stock with meat and veggies sit overnight then strained and may not do the additional 30 minutes but will see you in the morning. I am glad to be getting a jump on the gravy. Definitely Deglazed the roasting pan and added to the stock for richer flavor. This is a great recipe!
nancy6484
11/23/2020
Excellent stock! If your stove is equipped with an extra low burner Use it during the three hour simmer stage. Using my regular burner I ended up with only 1 quart at the end of the 3 hours. You don't realize the amount of liquid until the turkey and vegetables are removed, but what was there was great.
cheriesmall
11/12/2015
I take exception to including the liver in the stock. In classic cuisine it contributes bitterness and is omitted.
sjmmconway
Pleasantville, NY
11/5/2015
I have a culinary background and think this is a great way to create a roasted stock. I however place turkey wings directly on roasting pan and roast at 425F, roast convection setting on the oven. I then used water after roasting to deglaze the pan for a rich roasted stock. I do not roast veggies with wings, but add them to the stock pot when making the stock. I do the same with chicken wings for chicken stock. Enjoy!
culinarycreations1
Carlsbad, CA
12/27/2012
I love this recipe for a number of reasons, not the least of which is that it allows me to get a jump on the gravy. Agree with the other review that a lower, slower roasting of the wings can deepen their color.
lrobertg1
New Jersey
11/23/2012
I was disappointed with this recipe. The roasting temp as stated was too high and the drippings burned. If you want to save the drippings (and who doesn't?) roast at 375. Roast the turkey parts longer than stated until they reach a mahogany color or the gravy not be rich and dark. Same with the roux. The "cafe au lait" color indicated in the recipe isn't dark enough, in my opinion. I've puzzled this out now and with the above changes I'd make it again. Getting the gravy done in advance is worth it. This recipe, however doesn't hit the mark.
wicko1
Chicago
11/24/2011
