Turkey Stock
This turkey stock is for use in turkey gravies, but can also be used for soups and stews.
Prep Time 10 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Chill 3 hours hrs
Total Time 6 hours hrs 40 minutes mins
Course Sauce, Soup
Cuisine American
Servings 16
Calories 174 kcal
- 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
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.