Flavorful stock that's perfect in meat braises and stews, pan sauces for roasted meats, and deeply savory soups, like French onion.
Ingredients
1 carcass
Turkey carcass
(12-pound or 5.5kg roasted; roasted [see "Notes" below])
4 tbsp
Olive Oil, Extra Virgin
2 large
Carrots
(cut into large dice)
3 large stalk(s)
Celery
(cut into large dice)
2 large
White onion
(cut into large dice)
4 clove(s)
Garlic
(crushed)
2 tbsp
Tomato paste, canned
3 sprig
Parsley, fresh
3 sprig
Thyme, fresh
2 leaf
Bay leaf
5 peppercorn
Peppercorn
Instructions
Preheat oven to 450°F (230°C). Drizzle turkey bones with a bit of oil, tossing to lightly coat. Arrange on 2 foil-lined rimmed baking sheets and roast until browned all over, about 30 - 45 minutes (see "Notes" below).
Meanwhile, in a large heavy-bottomed stockpot, heat 4 tablespoons oil over high heat until shimmering. Add carrot, celery, onion, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Lower heat to medium, add tomato paste. Cook, stirring, until tomato paste is fully mixed in, fragrant, and slightly darkened, about 2 minutes. Remove from heat.
Transfer roasted turkey bones to pot, and add parsley, thyme, bay leaves, and peppercorns. Pour about 1/2 cup hot water into each rimmed baking sheet and, using a metal spatula or wooden spoon, scrape up any browned bits from aluminum foil. Pour into stockpot.
Now add enough water to just barely cover all the solids in the pot, set over medium-high heat, and bring to a gentle simmer. Lower heat to maintain this gentle simmer for 2 - 3 hours, occasionally skimming fat and scum from surface, until stock has reduced slightly and is deep and rich.
Strain stock through a fine-mesh strainer, let cool, then transfer to jars and refrigerate until completely chilled, about 6 hours; discard any solids. Skim off and remove any fat and scum on the surface of the stock. Refrigerate for up to 5 days or freeze for up to 6 months.
Notes:
Roasting the turkey bones adds a deep, rich, savory flavor that enhances the stock. Check turkey often, since browning times can vary depending on the size and condition of the bones.
The bones should include as much of the following as possible: breastbone, thigh and drumstick bones, wing bones, spine, and neck. This recipe can work with the bones from any size turkey; simply scale the aromatics and vegetables up or down depending on the turkey size, and add just enough water to cover.
Browning the vegetables further adds complex richness and depth.
Tomato paste boosts the savory quality and depth of the stock even more.
