We included this recipe as it is used when making the Apple Cider Gravy for the Sage Butter-Roasted Turkey recipe. But you can use turkey stock for a variety of recipes and substitute it anywhere you need chicken stock.
Turkey Stock
This turkey stock is for use in turkey gravies, but can also be used for soups and stews.
Ingredients
- 2 Tbsp olive oil
- 4 lbs turkey parts (wings, neck, heart, gizzard)
- 2 carrots sliced into rounds
- 2 celery stalks sliced
- 2 small onions cut into wedges
Instructions
- Heat oil in large heavy pot over high heat. Working in batches add turkey parts and sauté until deep brown, about 15 minutes per batch. Return turkey parts to pot. Add vegetables and 18 cups of water. Bring to boil. Reduce heat to medium low. Simmer stock for 3 hours.
- Strain into large bowl. If necessary, return stock to same pot and cook until reduced to four cups of stock (not including layer of fat). Cool stock slightly. Chill uncovered until cool, then cover and keep chilled up to four days. Remove and reserve fat layer on top before using.
Nutrition
Serving: 1gCalories: 174kcalCarbohydrates: 2gProtein: 16gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 53mgSodium: 48mgPotassium: 228mgFiber: 0.5gSugar: 1gVitamin A: 1285IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!